If you’re at all familiar with the bright yellow citrus fruit, you know that it is similar to a lemon in both appearance and taste. However, what sets yuzu apart from lemons and other similar citrus fruits is its distinct flavor profile and accompanying aroma. “Fresh yuzu has a distinctive tart, fragrant, and sour taste that almost resembles grapefruit, mandarin orange, or lemon,” notes Min Kim, the executive chef at Mizumi at Wynn Las Vegas. “It has a magical fragrance and flavor that enhances the taste of any dish, which allows it to work well with just about anything.” Keep reading to learn more about yuzu—including its nutritional benefits, how to cook with it, how to best store it, and how to use it to add more flavor to some of your favorite recipes.
What Is Yuzu?
Yuzu is a type of citrus that originated in east Asia, and it grows wild in parts of central China and Tibet. The fruit was introduced to Japan and Korea during the Tang dynasty, and is still cultivated there today. More recently, yuzu has been cultivated in Australia, Spain, Italy, and France, and it is used in Korean cuisine as well. In Korea, yuzu is known as yuja. Yuzu has an uneven skin, and is typically yellow or green depending on the degree of ripeness. The fruits, which do have some flesh inside similar to that of a lemon, tend to be larger than a mandarin orange, but slightly smaller than a grapefruit. However, unlike those foods, yuzu, which is very aromatic, is rarely eaten as a fruit. Instead, like lemons, yuzu is most commonly used for its zest and juice.Still, yuzu has uses that extend far beyond the kitchen, especially in many Asian cultures. “Yuzu plays such a pivotal role in Japanese cuisine and now, in recent times, it has become an integral ingredient in so many other cuisines and cultures. In Japan, yuzu is used for so much more than just cooking,” says Kim. “We use it to make tea, medicine, fragrances, bath products, candles, and more. It has such a significant value in our culture, not only as a cooking ingredient, but as something that is so fundamental in our daily lives.”
Nutritional Benefits of Yuzu
Since yuzu is rarely eaten on its own, it’s not something one might add to their diet for various health benefits. Still, as a member of the citrus family, yuzu has many nutritional perks worth noting, many of which people can benefit from via the fruit’s juice. For starters, yuzu is packed with sodium, magnesium, manganese, and vitamin C. Vitamin C, which increases the body’s excretion of uric acid, can help prevent gout. The key nutrient may also improve eye health, and may even slow the progress of age-related macular degeneration. Like many other fruits, yuzu is also loaded with antioxidants, which prevent or slow damage to cells in your body caused by free radicals. A diet high in antioxidants has been scientifically proven to lower the risk of certain diseases and conditions, such as cancer, cardiovascular disease, and cataracts. Additionally, two compounds found in yuzu—hesperidin and naringin—help prevent platelets from sticking to the lining of blood vessels. This, in turn, can help prevent harmful blood clots and inflammation of blood vessels. And last but certainly not least, there is some scientific evidence to suggest that yuzu’s strong aroma may be an effective stress-reliever. In a 2016 study of college students, essential oil derived from yuzu improved the mood of female students.
How Long Does Yuzu Stay Good For?
Yuzu fruits can be stored at room temperature, but if you don’t plan on using them right away, feel free to refrigerate them so they can last longer. While yuzu can stay fresh in the refrigerator for a few weeks, the fruit may lose its powerful aroma after a few days. You can also freeze whole yuzus to extend the fruit’s life even more, or freeze the yuzu peel, flesh, and juice separately. Yuzu skin and flesh can last for up to one month in the freezer, while the frozen juice will stay fresh for approximately six months. If you’re a fan of bottled yuzu condiments, like this Yuzu Hot Sauce from Trader Joe’s, they will stay fresh in the refrigerator for several weeks, if not longer, but always check the sell-by date and give it a sniff to be safe.
How to Cook With Yuzu
Despite yuzu’s distinct flavor, it’s actually quite versatile in the kitchen. “I still remember the first time I tried yuzu. A friend had just returned from Japan with it. The smell alone was so different from what I knew before. It was a true discovery, an inspiration,” notes chef Gabriel Kreuther from Gabriel Kreuther in New York City. “The juice is very good, but it’s the zest that’s really special. The elegance of it is really cool, and the length on your palate is surprising. It’s not sour like a regular lemon… it’s like a mix of three or four different citrus fruits—lemon, lime, mandarin and grapefruit in one! I use it in my kitchen to finish dishes, as opposed to heating it, to give it justice.” To use yuzu as a finishing touch, simply grate some of the zest over everything from soup to a fresh salad or fish dish. Other chefs let yuzu play a more central role in some of their dishes by pairing it with various protein sources. “Typically I like to pair it with a fatty dish, like pork belly or wagyu,” says Kim. “But it also complements fresh seafood, especially sashimi and sushi brilliantly, by adding a touch of fresh citrus tang and aroma on your nose.” But that’s not all yuzu can do! “Yuzu works well in any dishes in which you might normally use lemon or lime,” explains Karen M. Ricks, the head chef at Our Kitchen Classroom. While Ricks notes that yuzu thrives in savory dishes—including chicken and rice and sautéed vegetables—one of her favorite ways to use it is when making dessert. “It brightens the flavors of sweet dishes like cookies, cupcakes, and cheesecakes!” she adds. The next time you make sugar cookies, try grating some yuzu zest into the dough for a citrusy twist. A good way to give yuzu a try to see if you even like it is to add yuzu juice to a cocktail. Pair it with gin and simple syrup for an easy libation, or add it to a margarita for an interesting take on a classic drink. If you’re in the mood for a non-alcoholic drink, add some yuzu juice to a pitcher of lemonade.
Yuzu Substitutions
Since yuzu isn’t native to the United States, it can be tricky to find at your local grocery store. While there isn’t an exact substitute for this Asian fruit, you can use other, similar fruits to achieve a similar effect when cooking. “The flavor of yuzu can be described as grapefruit-y and lemony with a hint of mandarin orange. It is very complex, distinctive, and highly aromatic,” says Claudia Fleming, cookbook author and the Executive Pastry Director of Union Square Hospitality Group. “While it’s difficult to substitute for the exact flavor, a combination of lemon, grapefruit, orange, and lime juices could yield a similar flavor profile if for any reason yuzu isn’t readily available.” Kreuther has a similar approach to substituting yuzu, adding: “If you can’t find yuzu, I suggest using Meyer lemon juice with a dash of grapefruit (say, 15 percent of the total volume). Buddha’s Hand [another Asian citrus fruit] can also be a great one to try in yuzu’s place!”
Yuzu Recipes
We’ve already established that yuzu is one of the most versatile ingredients around, so it’s not hard to add this unique fruit to a variety of drinks and dishes. Keep reading for chef-approved tips on how to add yuzu to some of your favorite meals! RELATED: 12 Classic Cocktail Recipes Everyone Should Know Add some yuzu to these ‘shrooms for a flavor boost, and throw in some truffle butter if you’re feeling particularly fancy. RELATED: 12 Healthy Roasted Vegetable Recipes That Practically Cook Themselves While this plant-based version of a poke bowl substitutes watermelon for albacore tuna, yuzu and watermelon actually pair well together too. Or you can simply follow Templeton’s suggestion more closely and add some yuzu juice the next time you order poke for takeout. RELATED: 7 Five-Ingredient Desserts Absolutely Anyone Can Make
