What is Yuzu?
YUZU is a Japanese lemon or lime-like citrus fruit. With its origin dating back to the 9-10th century, today Shikoku prefecture produces the most volume in Japan.
The skin is knobbly and thick it has a refreshing and sour taste and it harvests from around the end of September to December during the cold season. When young, the skin colour remains green and gradually ripens it turns yellow.
The fruit works to quench thirst and juice are found to work for an antibacterial purpose, the skin is full of Vitamin C. Yuzu is commonly used in Japanese cuisine and beyond such as ponzu, Yuzu Kosho, Yuzu miso, Yuzu jam, etc. etc.
In winter, there has been a tradition to float Yuzu skin in the bath - to enjoy its aroma and nourish skin with natural oil.
Within the same family of Japanese citrus fruits, there are also 'Sudachi' and 'Kabosu'. Sudachi is smaller than Yuzu and also commonly used in Japanese cuisine. Kabosu is slightly larger than Yuzu with more seeds inside, it has a more fruity, almost grapefruit-like taste and is less sour than Yuzu.