Yuzu minced

also: japanese lemon, japanese lime, yuzu peel

Description:
The origin of this rather rare citrus species is believed to be in China's Yangtze River Delta, but today it has greater culinary significance, especially in Japan, Korea, and more recently in Western haute cuisine. Due to its distinct citrus scent, yuzu peel is also used in the perfume industry.

Yuzu peel has a lemony, slightly bitter taste and is used in Japan and Korea to flavor soups, sauces (often in combination with other citrus species), desserts and fruit drinks. But yuzu is also great for flavoring green salads, grilled fish, and pork or lamb.

Usage:
Use yuzu in the same quantity as we use lemon zest. Add only toward the end of preparation.

Well-known dishes:
Yuzu miso soup, yuzokosho (spice mix and sauce), yujacha, ponzu, chawanmushi.

Aroma/Taste:
Fresh, lemony, bitter

Harmonizes with:
Basil, oregano, pepper, sesame, chili.

Origin:
Japan