YUZU FRUIT
Yuzu fruit…
Yuzu’s origins are highly debatable. It is the most popular acidic fruit in Japan. Thus far, it is commercially grown in Japan. While it now tends to be grown in Japan, the belief is it originates from China. A notable plant expert, Frank Meyer in 1914 found yuzu in China. He was studying new plant species for the USA Department of Agriculture. Nowadays, yuzu is the most common ingredient in Japanese cuisine. It appears early Japanese settlers took Yuzu to California.
Many people believe that yuzu may be a cross between a mandarin orange and a citrus known as papeda. Papeda is a lesser-known citrus. Yuzu looks like a small, bumpy orange. You may consider it looks like a lime falling off the truck. It tastes a bit like lime too. In fact, the taste is sort of a sharp hybrid of lime, lemon and grapefruit.
Yuzu taste
Yuzu is known as Japanese citron too. It is aromatic with a pleasing scent and health benefits. Yuzu has a notable sour taste. With its intense flavour, yuzu is popular citrus in many recipes. It is not subtle. However, it is juiced and used as a mixer with other things. Thus far, it certainly has the audacity to go mainstream. So, if you want to experience yuzu, treat it like you would a lemon, lime or grapefruit. Yuzu peel is an Asian staple. It is perfect as a green-salad dressing.
The tart is a resounding success. In fact, the yuzu custard is zingy and all bouncy. It is barely set in its case. Thus, it will overshadow the rest of what is available at a tea party. It is normally served in China with black tea and snow crab sandwiches.
Aromatic flavour
Yuzu has a distinctive fragrance and flavour. So, it is common to use it to bring our full flavour to traditional Japanese cuisine. It adds fragrance to the dishes too. The refreshing aroma is the leading feature of yuzu. Both, its juice and peel are aromatic. However, the peel contains high levels of aroma constituents. So, people grate them finely and sprinkle them over raw and grilled fish. It enhances the flavour and appeal of any Japanese dish.
Nowadays, chefs in places like New York and Paris use yuzu in cooking. They use yuzu to craft pasta dishes and sautéing. The main appeal is in making desserts. Its distinctive fragrance and flavour make it most suitable for desserts. Thin slices of yuzu are brilliant for seasoning and for making marmalade. Its sour juice is perfect for Japanese vinegary salad, hot pot and cocktails.
Grown on inland mountain
Yuzu is normally grown in inland mountain areas. The significant temperature gap between the night and daytime gives it unique growing conditions. It is cultivated in Korea, Japan, Australia, Spain, Italy, France, and China. In fact, Japanese-grown yuzu is unrivalled. It has the richest of aromas.
Yuzu trees grow slowly. It is grown using the ‘Misho growing method’. It means growing from seeds. So, it normally takes 15 to 20 years for yuzu trees to bear fruits. Due to this reason, cultivators practice this growing method only in the most traditional growing areas. So, this method incorporates a great deal of handling care. It enables the farmer to bring out a strong fragrance and rich flavour in the fruit. Nowadays, yuzu is grafted onto a tree like a trifoliate orange tree. It allows it to bear fruit in a few years. This practice is used in most areas.
