Yuzu- what do do?

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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

{ 10 comments… read them below or add one }
  1. Holly

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

  2. kat

    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?

  3. David

    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!

  4. Noelle

    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.

  5. sarah

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

    1. White on Rice Couple

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

  6. Louise

    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.

  7. Divina

    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.

  8. Eliean

    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

    1. White on Rice Couple

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

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