Is yuzu the new superfruit? This rare and costly citrus from Japan predicted to be next big thing. It's been called the world’s sexiest fruit and it’s a darling of chefs, yet you may never have heard of it.
So brace yourself for the super taste of yuzu, a rare and costly citrus fruit from Japan, which is predicted to become as popular here as oranges. It tastes like a cross between a lemon, mandarin and grapefruit and is finally being accepted into Western cuisine, where it is being used to flavor everything from beer and chewing gum to vinegar and cocktails.
It is widely stocked in Asian food shops and is expected to hit supermarket shelves early next year.
Nationwide chain Yo! Sushi is adding a sashimi dish to its menu at the end of November featuring thinly sliced premium salmon with a tart salsa made of yuzu. Executive chef Mike Lewis says: ‘Yuzu looks like a tangerine and tastes similar to a floral lime. ‘It has three times more vitamin C than a lemon, which makes this dish super-healthy.’
Sound the klaxons another ‘superfood’ has arrived! But what is yuzu and what do you ‘yuzu’ it for? We’ll show you how to enjoy this great citrus that has been loved in Japan for centuries and the real facts behind the hype. So join us as we … discover yuzu!
Okay so you’ve got some yuzu, what on earth do you do with it? Well, for starters if you do get hold of a whole yuzu, don’t stick your teeth straight in! A little yuzu goes a long way, and unlike a mikan tangerine, it’s a bit too sour for most people to want to dig in with no-prep. Yuzu is usually prepared as an accent juice or peel or preserved as a sweet or liqueur.
Yuzu juice can also be fantastic in dressings. Its light and refreshing tang makes it great on both vegetables and meat, and adds a really summery touch to dishes lacking a bit of pizzazz. Ok, so we’re going to let you in on a little secret that even fancy food columnists don’t seem to have cottoned on to – yuzu kosho. Made from yuzu peel and pepper (chilli that is, regardless of what the internet may tell you!) Yuzu kosho is salty, citrusy and with a refreshingly peppery bite. You can mix it into dressings and sauces, use as a marinade for meats, you can even pop some on your ramen! If we could only have one condiment (including Kewpie!) this would be it.
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