Description
The Yuzu fruit grows on evergreen shrubs or trees and belongs to the Rutaceae family. It reaches a diameter of about 5 to 8 cm and has a thick, bumpy rind. Yuzu trees are resilient to cold but take several years to bear fruit. They thrive best in high-altitude regions with a temperate climate and require well-drained soil. Since the trees have thorns, harvesting the fruit can be quite labor-intensive.
Although it resembles a lemon, Yuzu has a completely unique flavor profile. You can taste its hybrid origins – born from the cross between sour mandarins and Chinese lemons – as it combines a zesty freshness with complex, floral notes. The taste is reminiscent of a blend of grapefruit and mandarin. It is more intense than a regular lemon but less bitter than a pomelo.
Yuzu is rarely eaten raw because, compared to oranges or lemons, it contains many seeds and little flesh. Instead, its strong aroma is primarily extracted from its rind and juice. As a result, Yuzu appears in everything from cuisine and cosmetics to traditional medicine. It is also commonly found in spices, oils, and beverages.
In tea, Yuzu is often used as dried peel or as an aroma in blends, especially alongside green or white tea. In Korea, Yujacha – a hot tea made from Yuzu peel, sugar, and honey – is a traditional remedy for colds. And in our collection, we mix it with Japanese Kukicha green tea and a generous portion of matcha to create our refreshingly fruity Yuzu Midori.
Historical Background
Yuzu has a long history dating back to the Tang Dynasty in China. Over 1,000 years ago, it made its way to Japan, where it became one of the country’s most treasured citrus fruits. In Japan, it was quickly embraced not only as a seasoning but also as a remedy. One of the most famous traditions is the Yuzu-yu: a Yuzu-infused bath taken on the winter solstice to prevent colds and strengthen the immune system. Whole Yuzu fruits are placed in hot water, slowly releasing their essential oils.
Today, Yuzu is indispensable in Japanese cuisine. Its juice and rind are widely used, most notably in ponzu sauce, a citrusy condiment that pairs perfectly with fish, meat, or salads. Another specialty is Yuzukosho – a spicy paste made from grated Yuzu peel, chili peppers, and salt, which adds a unique kick to raw fish, grilled meats, or soups. Yuzu is also a favorite in dressings, often blended with soy sauce and sweet rice wine, called mirin.
Interesting Facts
- A rare and demanding fruit: Due to its slow growth and challenging cultivation, Yuzu remains a rarity outside of Asia. When was the last time you spotted a Yuzu at your local supermarket? Japan exports only a few tons of fresh Yuzu to Europe, making it highly exclusive. The price? At least €50 per kilogram. And because of all the seeds, it takes a full kilo of fruit to produce just 100 milliliters of juice. If you’re lucky enough to find one, a single fruit can easily cost up to €7.
- A symbol of luck and protection: In Japan, Yuzu is often given as a New Year’s gift or used as decoration in traditional ceremonies. Its bright color and fresh scent symbolize new beginnings and are believed to bring good fortune. According to Japanese folklore, Yuzu’s strong aroma wards off evil spirits, which is why it was once customary to place Yuzu at doorways to protect against misfortune.
- A regional celebration: In Japanese regions where Yuzu is grown, such as Kochi and Tokushima prefectures, annual festivals are dedicated to the fruit. These festivals feature Yuzu-inspired dishes, drinks, and products, celebrating the fruit’s cultural and agricultural significance.
