Yuzu Juice from Yakami Orchard
A lot of chefs would tell you that if they could only have a few ingredients to cook with, along with oil and salt, citrus would be one of their choices. It's so versatile and so impactful in dishes, both cooked and raw, across all cuisines from Mediterranean to Asian.
With aromas of lemon and tangerine, yuzu's knobby yellow fruit contains juice with a subtle sweetness. The tartness is present, but more subdued than lemon or lime juice. Yuzu juice is perfect in a vinaigrette with grapeseed or canola oil, tossed with greens, some poached shrimp and tangerine segments. It also makes a gorgeous ceviche - toss cubed snapper with diced jalapeno, cilantro and red onion and yuzu juice. Let it marinate for 15 - 20 minutes and enjoy with popcorn, as in Peru.
Yuzu juice is also great in desserts - make a curd with yuzu juice instead of lemon and serve it over poundcake.
And of course, cocktails...whiskey, a splash of yuzu and simple syrup and a sprig of mint!
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