Japanese citrus with unique aromatic profile—tart like lemon with floral grapefruit-mandarin nuance.
Where it comes from
Beloved in Japanese cuisine, yuzu has been cultivated for over a thousand years, often used in traditional dishes and sauces, reflecting the importance of citrus in Asian culinary traditions.
In the kitchen
Yuzu is often used in dressings, marinades, and desserts, lending a bright acidity and fragrant aroma that elevates dishes and adds a refreshing twist.
Across cuisines
Yuzu is a citrus fruit used in Japanese cuisine, known for its tartness and unique aromatic profile. It is often used in sauces, dressings, and desserts, imparting a floral and slightly bitter note. Yuzu has been cultivated in Japan for over a thousand years and remains a cherished ingredient.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
