Origin of Production: China
Category: Kosan kankitsu (citrus with a distinct aroma and sharp acidity suitable for seasoning)
Harvest Seasons: Yuzu is harvested in two stages. Green yuzu, prized for its intense aroma and sharp acidity, is picked from late summer to early autumn (August to September). Fully ripened yellow yuzu, with a milder acidity and richer fragrance, is harvested from late autumn to early winter (November to December).
Shape / Size:
Yuzu is round to slightly flattened with a rough, thick, and highly aromatic skin. The size ranges from small to medium, with a diameter typically between 50 to 80 mm. Despite its small size, yuzu packs a strong flavor punch.
Taste profile:
Yuzu is known for its sharp acidity and intense, zesty aroma, often compared to a blend of grapefruit, lime, and mandarin. Its juice is highly acidic, while the peel is rich in aromatic oils, making it a versatile ingredient in both savory and sweet dishes.
Other features and trivia:
- Yuzu is packed with Vitamin C and antioxidants, making it a healthy and versatile ingredient in both savory and sweet dishes.
- Its juice is commonly used in dressings, marinades, sauces, and beverages, while its zest is often added to desserts, teas, and cocktails.
- Yuzu’s aromatic peel can also be used to make yuzu kosho, a popular condiment, or candied for a delightful treat.
- Yuzu is often called the "king of citrus" in Japan. It is used in a variety of culinary applications, such as in ponzu (a citrus-based soy sauce), yuzu kosho (a spicy citrus paste), and as a garnish for dishes like sushi and tempura.
The Japanese Citrus with a Unique Aroma
Yuzu is believed to have originated in China and was introduced to Japan around the 7th century, during the Asuka period (approximately 538–710 AD). This period was marked by significant cultural exchange between Japan, China, and Korea, especially through the spread of Buddhism. It is thought that Buddhist monks and merchants brought yuzu to Japan, primarily for its medicinal and aromatic properties, along with other agricultural knowledge. Since its introduction, yuzu has become deeply ingrained in Japanese food culture, particularly as an essential ingredient in winter solstice customs and year-end dishes. Among the many varieties of yuzu, Kawakami Yuzu stands out for its exceptional quality and unique characteristics. Grown primarily in the Kawakami region of Kagawa Prefecture, this variety is known for its strong, aromatic fragrance and vibrant flavor. The fruit has a slightly thicker skin compared to other yuzu, which makes it ideal for zesting and extracting juice. Kawakami Yuzu is highly regarded for its use in high-end culinary dishes and artisanal products, offering a refined balance of citrusy brightness and a hint of bitterness, making it a prized ingredient for chefs and food enthusiasts alike.
The Growth of Yuzu and the Meaning of "18 Years of Patience"
In Japan, there’s a saying: “Peach and chestnut take three years, persimmon takes eight years, and yuzu takes eighteen years.”（「桃栗三年柿八年、柚子の大馬鹿十八年」）This means that while other fruit trees bear fruit relatively quickly, yuzu takes 18 years to fully mature. The first 9 years see no flowers, and it takes another 9 years for the fruit to appear, which is why yuzu is often called "the big fool" for its long growing time. This saying teaches that some things in life take time to come to fruition. Growing yuzu requires patience and effort, but the rewards are worth it. Yuzu's fragrant fruit is an essential ingredient in Japanese cooking and customs, proving that things of value often require time and care to develop.
