Yuzu Marmalade from Yakami Orchard

As seen in the New York Times Dining Section.

The Japanese have great pride in their produce and in particular, they're very aware of the origins of their fruits and vegetables.  Japan has many micro-climates and the growing conditions vary widely across the main island and the smaller islands of the archipelago.

On the southeastern tip of the island of Kyushu is perched Miyazaki prefecture - the rugged coastlines and strong Pacific breezes make this pocket of land ideal for growing citrus and yuzu in particular.  This bumpy little fruit, about the size of a tangerine, is beautifully fragrant and quite sweet, though its sourness is the predominant flavor.

The fruit is coarsely chopped and cooked with honey to create this amazing marmalade. Tart and sweet with a tinge of bitterness, we love a dollop of this slathered on a slice of toasted dark bread. Try stirring a bit into a pan sauce for duck or pork. Whisk a spoonful into a dressing for a green salad or ceviche with fresh herbs. Spoon over ice cream or sorbet. Use a base for a tart with almond paste and fresh citrus.