Comments on: What is Yuzu? A Yuzu Cocktail Recipe

By: Huckleberry

Huckleberry — Fri, 10 Dec 2010 14:40:26 +0000

My favorite use of yuzu is with alcohol. The next would be as a salad dressing ingredient. However, one of the best uses not discussed on this page is in the bath. Sometimes Japanese onsen (hot spring resort type establishments) have special yuzu bath days. Also, yuzu ripen during cold season, and chucking some yuzu juice into a hot drink is often nice.

By: White on Rice Couple

White on Rice Couple — Mon, 15 Nov 2010 22:24:09 +0000

We’ve had the same sort of problem. Lost of fruit one year, none the next. Going into our third year we are doubling up on a trick which a Japanese gardener taught us, to tightly tie some string around the branches to “choke” them a bit. It will cause a bit of stress on the plant and they will sometimes flower to put out some next of kin.
That plus we are fertilizing more this year, being that citrus in general really like being fed a lot.
Good luck.

By: Annapet

Annapet — Mon, 15 Nov 2010 20:08:22 +0000

Hello, again! I am researching yuzu for the garden, and my search led me back to your site. Replies to comments are also useful. Thanks!

By: Diana

Diana — Fri, 30 Jul 2010 19:11:53 +0000

Hello! I really like your yuzu picture (the second one shown in your blog) and would like to use it in a short Japanese food brochure for a fair. Would it be possible to use it?

By: Steve Carlson

Steve Carlson — Sun, 06 Jun 2010 04:53:13 +0000

My yuzu tree is now full of tiny yuzu babies, and shooting up another 12″ of growth. Could be a great year for yuzu. I love my yuzu tree. Thanks for the inspiration.

By: Steve Carlson

Steve Carlson — Tue, 23 Mar 2010 05:22:54 +0000

Any tricks for getting a yuzu tree to flower? I’m in the SF bay area, and bought a yuzu tree last year. The fruit that was already on it ripened beautifully. But the tree has been very quiet since, with no budding activity. Should it have already flowered this year? Anything I can do to make it wake up? I’d love some more of those yuzu.

By: CitrusinSC

CitrusinSC — Mon, 21 Dec 2009 19:49:55 +0000

I have some pictures of the Yuzu with fruit from a month or so ago, if you are interested.

By: White on Rice Couple

White on Rice Couple — Mon, 21 Dec 2009 18:55:18 +0000

CitrusinSC- That's awesome you've got the yuzu overflowing! We've never had Hotate Yuzu Kama-yaki before so aren't really sure what the taste is supposed to be or how salty a well prepared dish is. One thing about miso is that is does vary quite a bit between makers. We checked out the recipe at Bento.com and they are using red miso which is usually even a bit saltier than white, so it may just be a saltier dish. A couple people who are way more knowledgeable than us about Japanese cuisine would be Harris at Japanese Food Report and Eric at The Breakaway Cook. Last night I was already craving some good Japanese cooking (spent the wee hours soaking in Japanese cookbooks) and now I am feeling like an addict going through withdrawals. Good luck on the scallops. If we discover any answers, we'll make sure to pass them on.

By: CitrusinSC

CitrusinSC — Mon, 21 Dec 2009 15:19:03 +0000

I live in Orangeburg SC (named for the Duke of Orange, not the fruit) which is upper zone 8. I have two own-root Yuzu’s and one young, grafted onto trifoliate orange. I had more Yuzu’s this year than I knew what to do with. We make Yuzu cake, use the Yuzu’s in a vinaigrette, and I tried to make scallops in Yuzu, (Hotate Yuzu Kama-yaki) I had to follow lots of advice on how to make substitutes for mirin, but I found a Korean market in Columbia, SC that had white miso. My problem is the mixture was way too salty. The saltiness way overpowered the scallops. The fundamental problem was the miso, even diluted with mirin and sake. Any suggestions as to what’s the deal here?

By: White on Rice Couple

White on Rice Couple — Mon, 23 Nov 2009 20:56:09 +0000

Britton- thank you for the great info! One Green World and four wind growers sound like amazing nurseries.