When I walk outside in winter, I often find a gorgeous tree with a lot of Yuzu (citrus fruits) on it in somebody’s garden. Because Yuzu trees grow without much maintenance, some people, even in urban areas, have one or more trees in their gardens.
Looking up at a Yuzu tree, I become so envious of the homeowner and say to myself, “I wonder if the homeowner could kindly give some Yuzu to me?” I know it sounds really greedy, but just for this season, I wish I could become his or her friend – that would be amazing!
Yuzu is an essential kitchen ingredient when we want to make our Japanese dishes a little more elegant and authentic. The main reason why people love Yuzu is its distinctive flavour. It’s not as sour as a lemon, but mildly sour, with a hint of sweetness and even a hint of bitterness.
Because Yuzu contains many seeds, we rarely eat it as fruits. Instead, we squeeze the juice and cut the peel into fine julienne strips, to use them to accent dishes with aroma and flavour.
The most classic use of Yuzu is in Ponzu. It’s a kind of dressing made from Yuzu juice with soy sauce. Ponzu can be poured on grated radish or boiled green leaves like spinach, and can also be used as a dipping sauce for Nabe(Hot pot cuisine).
Ponzu goes well with almost any Japanese dish. If you are not sure about the seasoning of Japanese food, a dash of Ponzu will no doubt transform the dish into a tasty and authentic Japanese meal, even if you are a novice cook.
Add Yuzu zest and a pinch of salt to some vegetables, then you can instantly turn your ordinary pickles into radiant pickles as seen in fancy restaurants. Not only does the aroma soothe us, but the yellow colour of the peel is a joy to behold.
Yuzu jam is also popular. I remember one day my mum made Yuzu jam for me, as a Yuzu tree in my parents’ garden produced a lot of fruit that year. Her homemade jam is very special to me.
Yuzu jam can also be used in many ways: if you add it to scones, cookies, or pound cakes when you are making them, they will turn into delicacies reminiscent of Japan.
Yuzu is a magical ingredient that goes with anything and changes it into an authentic Japanese taste. I can’t tell you everything about Yuzu here, so in the following stories, I’ll tell you more!
◎My recipe of Ponzu
Mix approximately 50% Yuzu juice with 50% soy sauce. If there isn’t enough Yuzu juice, you can add some vinegar, such as rice vinegar.
My name is Mari. I’m a native Japanese living in Japan.
I’m writing about 365 stories of Japanese daily life and culture based on my own experiences and perspectives.
#008 story is about the magical ingredient for Japanese cuisine, Yuzu.