DO YOU… YUZU?

LEARN ABOUT THE UNLIMITED FACETS OF THIS

UNIQUE ASIAN FRUIT

By Stacey Kumagai

When you say the word ‘hybrid,’ most people today think about cars. But when you say the word ‘hybrid’ in terms of food, eyes of culinary experts sparkle in delight, while the novice home chef may show you a look of concern. Hybrid – it’s not your mother’s or grandmother’s typical produce anymore. If you take a stroll in your local grocery store or Farmer’s Market, you will see some hybrid things have come forth in the mainstream marketplace…. Things like broccolifllower (hybrid between cauliflower and broccoli) and even a pluot (hybrid between a plum and apricot). In the past several years, you may have noticed surge in popularity with a fruit called Yuzu. From Tommy Bahama’sYuzu spiritied mojito; Yuzu Marmalade from Miyazaki Prefecture in Japan sold at Dean & Deluca; to master-chef Rick Moonen’s use of Yuzu in oyster shooters, Yuzu has started to show up in menus without much questioning from dining guests. The popularity of Yuzu has exited Asia into Europe and then finally into the United States within the last several years, making its way into the culinary world and even the world of beauty and cosmetics.

WHAT IS YUZU? Yuzu is actually a Japanese hybrid fruit….between the mandarin orange and Ichang lemon (Papeda) …. Think turbo favor kind of similar to a Meyer lemon, but even more aromatic zest. This refreshing, bright and clean-flavored citrus fruit is related to the Kaffir lime and Japanese citrus lime, Sudachi. Yuzu was introduced to Japan and Korea from China and Tibet during the Tang Dynasty and it is in these nations that it is cultivated most widely. Maybe you think you haven’t tried Yuzu. However, Yuzu happens to be the key citrus flavor you taste if you’ve ever had ponzu sauce. “Ahhh…” you say – now you know you’ve probably had it. Yuzu is used in everything from sweet desserts like cakes and ice cream; to savory Japanese dishes like Yuzu Miso Soup and many seafood dishes. Mainstream bars are now seeing Yuzu Vodka and other cocktails like “Around the World” which also feature Yuzu juice.

Yuzu is also used as a condiment, vinegar, marinade, salad dressings and now used as a replacement for lemon juice in traditional American recipes for an added unique twist, like pestos and sauces. Yuzu is showing up as part of energy drinks and martinis just as much as it is showing up as a paste and part of chilled consommés. Yuzu is also a wine.

It is very traditional to cut off a piece of yuzu fruit and toss it into a hot bathtub, and here’s why….Yuzu is a very high nutrient fruit with plenty of antioxidants which have beneficial health properties. Consumed externally through the skin and pores and into the bloodstream can have many beautifying effects, fight off free radicals which cause aging. Yuzu is becoming popular as a perfume, body lotion, cleansing gel and even facial moisturizer, power-packing a good shot of vitamin C from the outside in, just as much as when consumed internally to benefit from the inside out.

Yuzu has found its way into the mainstream beauty marketplace in brands like Revlon, Almay, Yves Saint Laurent and many others brands. You’ll find it in foundation makeup, eyeshadow and sold as Yuzu oil and face mask peels. Other beauty manufacturers have created shampoos, facial toner, and chapstick. Don’t be surprised to find Yuzu essential oils - which are not only applied topically for beauty and health reasons, but now entering the home fragrance world in diffuser sticks.

What makes Yuzu so popular is the fruit’s diversifying nature as a juice and a powder. While it may be common as an ingredient in both food and beauty products as well as the latest spirit in bars, it is also rare to find, other than in Asian markets, making its mystique persona one most sought after. So as you drink your cup of yuzu tea, while taking a yuzu bath, ponder the thought of how many other ways YOU can YUZU and discover the many health benefits of this magical hybrid Asian citrus fruit.