Have you ever wondered what yuzu is and how to use it?
Great as a spice in food or in your drink, it’s Mila’s and my favorite edible Japanese ingredient. We love it with everything!
I’ve recently noticed that this Asian citrus fruit is getting more and more popular in Europe. If you’ve ever tried it, you understand why! Yuzu is widely used in Japanese cooking. It tastes like a combination of mandarin, lime and grapefruit, and looks almost like a round lemon.
It’s the queen of all citrus fruits as far as I’m concerned!
Almost the whole fruit is edible. In Japanese cuisine the aromatic peel is even more popular than the juice. Grated fresh or dried and sprinkled over a dish gives it the perfect finish.
This January I got very lucky. A friend of mine has a yuzu tree in her temple garden, and I was allowed to pick to my hearts content! I got so many!! I even made jam, which I still treasure!
Today I am going to share a recipe for “Ponzu“ with you. A very refreshing Japanese all-rounder, you can use it as a dipping sauce for meat, seafood, vegetables, and even for cold noodles, or as a salad dressing. It’s very versatile and it’s so easy to make! I always have it on hand and make sure I never run out. Please give it a try!
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar (or mild white vinegar)
- 1 Tbsp yuzu juice
Just mix it all together!