Bright yellow yuzu may be lemon’s doppelganger, but that’s where the citrusy similarity ends. Despite its diminutive size (slightly smaller than a tangerine), yuzu has a remarkably bright and bold flavour. Take the sweetness of a mandarin orange, the sourness of a lemon and the tartness of a grapefruit and add in a final hint of lime and you’ll have the complex – and delightful flavour – of yuzu.
Yuzu is tough-skinned and has very little juice (it’s mostly pith and seeds), but simply zesting the aromatic rind will give you an endless amount of flavour. Yuzu gives JinBar restauraunt’s Ahi Tuna Crudo its specialness.
Chef Warren Barr of Pluvio Restaurant in Ucluelet, tells us how he uses the “can’t quite place it” flavour of yuzu in his creative and inspired cuisine.
EG: Why do you like yuzu?
EG: What is your favourite way to use it?
EG: Have you developed a dish around the flavours of yuzu, or do you generally use yuzu as a tasting note within a recipe?
EG: Where do you source your yuzu from?
Shh… Don’t tell chef Barr, but we may just have found out where his secret source for yuzus is located.
Taste the Trend:
Acid League: Pink Peppercorn Honey Yuzu Vinaigrette
Add life to your salad with yuzu’s uniquely aromatic acidic kick.
Well.ca: Kimino Sparkling Yuzu Juice
This delicious sparkling yuzu juice is made in Japan with hand-picked Yuzu from Shikoku Island, water from the Hyogo region and organic sugar cane.
The Gourmet Detour: Tokusen yuzu ponzu – citrus soy sauce
This ponzu, brewed at Daikō Shōyu, in Kinomoto, Japan is a bright accompaniment to your salad dressings and marinades, or as a dipping sauce for meats, fish and dumplings.