Yuzu- what do do?

by on October 28, 2009

Daily Crack Photo Blog- Tips and tidbits from our everyday frenzy

yuzu citron

Our Japanese Yuzu tree went kinda bonkers for it’s first year in our garden. Now with plenty of fresh yuzu, we plan on making some yuzu cocktails, yuzu kosho (on grilled seafood)  and of course, a special marmalade that our little old Japanese lady friends keep raving about.

We discussed the possibilities on twitter the other night and received some more great suggestions from our tweeps: yuzu ice cream, yuzu vinaigrette and take a yuzu bath!!

Do you have any suggestions on what to do with all this yuzu?

Thanks, we really appreciate any more suggestions that you might have for our little yuzu tree!! xoxo

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{ 10 comments… read them below or add one }

1 Eliean October 28, 2009 at 8:52 am

Japanese Recipe for Yuzu Jellies:
Water 200cc
Agar 1/2 TBSP
Sugar 2 TBSP
Yuzu Juice 50cc (About 3)
Lemo Juice 10cc
Honey 2 TBSP
Bowl 1) mix lemon and yuzu juice and microwave until warm to body temp.
Bowl 2) Add agar and sugar and stir in water. Warm up mix until honey can dissolve
Mix together warming up until everything dissolves
Pour in molds and chill
Translate from http://cookpad.com/recipe/180454

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2 White on Rice Couple October 28, 2009 at 8:56 am

Eilean- wow, thanks for the full recipe! It looks fabulous.

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3 Divina October 28, 2009 at 8:54 am

I can’t remember what this taste like. I tasted the ones in bottles. I definitely want a yuzu sorbet for this. Maybe some yuzu (and another ingredient) creme brulee, a yuzu pound cake or any type of cake, a lemonade, yuzu tart. I noticed that they’re all desserts. I’m looking forward to what you’re going to do with this.

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4 Louise October 28, 2009 at 10:08 am

Oooh I’m so jealous! I would make a delicious cocktail with the zest and maybe some of the juice inside too. I want some yuzu! I didn’t know they grew in LA.

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5 sarah October 28, 2009 at 10:41 am

is yuzu kosho that grated yuzu with the pepper condiment?! is that what it’s called?!

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6 White on Rice Couple October 29, 2009 at 8:22 am

Sarah- yes! it’s called yuzu kosho and it’s crack, addicting!

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7 Noelle October 28, 2009 at 10:56 am

My Japanese mother loves yuzu. She uses the juice and zest in dressings with some soy, sesame oil, salt and pepper over say a noodle salad or a regular salad with greens, tomatoes, avocado, lettuce…you name it. Yum.

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8 David October 28, 2009 at 1:17 pm

As sarah mentioned above, yuzu kosho is a wonderful condiment. It’s nothing more than a fine mixture of yuzu zest, spicy green chiles and sea salt. It’s my new favorite condiment/ingredient!

Yuzu juice is great in all kinds of things too – vinaigrettes, cocktails, marinades, ponzu sauce, even seviche. I’m jealous!

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9 kat October 28, 2009 at 5:49 pm

I never had a yuzu so I’m not sure how tart they are. Do you think they would be good in some sort of sorbet?

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10 Holly October 28, 2009 at 6:09 pm

Add zest and juice to cranberry sauce. It is really good.

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