Yuzu

Yuzu

What it is

A gnarled, seed-choked citrus that gives barely a spoonful of juice — and perfumes a whole room. On the winter solstice, Japanese bathers float whole yuzu in hot tubs to ward off colds; French pastry chefs discovered it in the 2000s and have refused to let go since.

In the kitchen

The zest carries the magic — the juice is a bonus. A few gratings over scallops, chocolate or a beurre blanc do what no lemon can.

Goes with

Honey Ginger Scallop Miso Soy sauce Dark chocolate

Same species

Bergamot Candied citron Chenpi Citron Menton lemon Makrut lime

Also used with

Sodium alginate Japanese tilefish (amadai) Northern sweet shrimp Amazake Japanese abalone Ankimo

In season alongside

Feijoa Finger lime Buddha's hand Apple Seville orange Blue foot mushroom

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