Also known as Shichimi Togarashi (literally 7 flavors chili pepper).
Traditional Japanese spice for almost any dish. Sprinkle a touch of zest and spice onto your soups, salads or meat, fish and poultry dishes. High in calcium, iodine and iron.
Yuzu is a Japanese citrus fruit (scientific name: Citrus junos) about the size of a tangerine. Think of it as kind of a small lemon with a subtly exotic aroma and a burst of flavor to match. Among things that are unmistakably Japanese, yuzu must be near the top.
It is difficult to describe what yuzu tastes and smells like. Words that come to mind are zesty, aromatic, subtle and coy. Yuzu does not overwhelm. It complements with subtlety, much like the gentle sound of wind chimes tinkering in a lazy summer breeze.
In Japan yuzu is everywhere. It is used fresh, dried, ground, mixed with salt, pepper and other condiments for almost any dish. It is sliced thin to garnish fish and meat dishes. Yuzu is used to make jams, marmalades, lemonade-like drinks and even ice cream. The list goes on and on.
Japanese love the essence of this wonderful fruit so much that they even float whole yuzus in their hot tubs for taking a long, refreshing “yuzu-yu” bath. Packed with essential oils, yuzu extract is used by leading cosmetics manufacturers for rejuvenating and replenishing the skin.
Yuzu trees are common in Japan, especially in the temperate southern and western regions. Yuzu cultivation began in Japan in the 8th century. Every summer, tiny white blossoms cover its branches, disguising the sharp thorns that can make picking yuzu in late autumn and winter a troublesome task. So, if you want to expand your experience of taste, smell and feel, give yuzu a try. You will not be disappointed!
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