May helps improve blood flow, and therefore reduce the risk of heart disease. Yuzu is popular in Japan. Words: Nadene Hall Yuzu is popular in Japan. The fruit can range in color from green to yellow, and its aromatic rind and tart nature can hold up even at high cooking temperatures. Junko Chun, a yuzu grower in Horowhenua, uses a little fresh zest on top of fish dishes. “Green yuzu have a really strong, peppery-lime taste, almost like a kaffir lime with pepper,” says Neville. The Japanese also use the green (unripe) fruit. Add yuzu zest and minced chili to a mortar. Store in a sterilised jar with an airtight lid in the fridge for 3 months or longer. ‘Zu’ (Su) means vinegar, ‘pon’ means punch. 25g salt. If you cut one open, you’ll think ‘what is this all about?’, READ MORE: How to grow yuzu in New Zealand, Yuzu grower Junko Chun loves sprinkling fresh yuzu zest over fish. 100g green or red chillies 125ml Japanese soy sauce 30ml mirin The soft, floral zest of ripe fruit is grated or shredded, and sprinkled on noodles, salad, soup, drinks and meats or mixed into mayonnaise, aioli and baking. Bonita flakes (dried, fermented, smoked skipjack tuna, also known as katsuobushi) and kombu (an edible kelp) are available from Asian food stores. Image: William Chun, Neville Chun. Optional: grate a bit of yuzu zest into the mixture as well. “They’re not fleshy. Add the gin, vanilla … 3. As the chillies are out of season when the yuzu are green, Neville saves his chillies as a salted paste. Reserve the juice to make ponzu (recipe below). Ponzu is a classic Japanese condiment that can be used as a salad dressing, marinade or a dipping sauce. Slice yuzu in half and gently muddle just to release the oils and juice of the yuzu. Nalini was the first in the world to use yuzu in the agrumato method (crushing citrus with fresh olives). It needs to cure for at least three months, up to a year, to develop its unique flavour. Pete and Ian Gillespie, founders of Wellington artisan brewing company Garage Project, bought the Chuns’ first crop and have since won awards for a range of yuzu-flavoured ales. Add to cold soda water as a flavouring It has become quite common to use just a little bit of the juice to add a beautifully fragrant bouquet to miso soup and as the citrus component of ponzu sauce, a regular condiment in Japanese restaurants. Beneficial minerals like magnesium and iron. Learn everything about Yuzu including yuzu fruits, health benefits, ways to use it like yuzu kosho, sauce, dressing, juice, and more. It will keep in the fridge for 6-12 months if no water is added. You can keep the seeds of the chili if you’d like to add more heat to your paste. As the yuzu’s popularity begins to grow, it is becoming more common in other countries, including the United States. ½ cup dried bonita flakes Other benefits include reducing cholesterol, improving bone health, and protecting against infections, etc. Tangy, citrusy ponzu sauce can add just such a dash. This is our newest condiment-crush and we have plenty of ideas for how to use it. A citrusy sauce that is popular in Japanese cuisine, it is sour, watery and dark in colour. The citrus fruits used to make it, apart from yuzu, are sudachi, daidai (a bitter orange) and kabosu, while its basic ingredients are mirin rice wine, bonito flakes and alga kombu. Finally, there is also Sansu Drinks. Mince the chili peppers as fine as you can. Ideally, use the juice from green (unripe) yuzu. This dipping sauce gives a fantastic depth of flavour. (You can use lemon as a sub if you cannot find yuzu). Weigh the yuzu and juice, then add the same amount of organic sugar and mix. Speculated to have origins in the Dutch word pons, for punch, the recipe uses either yuzu juice or citrus options such as lemon or sudachi. Remove and discard the pips, then very finely slice the peel and any flesh. Mix until combined. Taste and add more if necessary. Use it as a dressing on meat or fish, or as a dipping sauce. How to care for yuzu: Grow this foodie favourite in New Zealand, 4 common issues with citrus (and how to avoid them), Contact Us  / Newsletter / Advertise With Us  / Subscribe, Debra Cruickshank named supreme winner of Enterprising Rural Women Awards, 7 ways to use up and recycle firewood ashes, Signs your chickens might have gapeworm PLUS how to treat it, 5 common egg imperfections and what they say about your chickens. 60ml rice vinegar Mix with chillies and salt. Adjust the measurements to taste, as most Japanese cooks will advise, but this is a good base recipe. “The juice is very sour and intense, almost green in colour and the Japanese really relish that.”. On Day 6, place in the fridge to cold cure for 1-2 months. Here are a few popular ways of using yuzu juice. This lesser known citrus is easier to use in cooking than you may think. Add salt and mix well. Ponzu sauce: A soy-sauce based creation, ponzu sauce is used mainly in Japanese cuisine as a dressing or a dip. Yuzu Kosho matches perfectly with grilled meat. Strain the liquid into a sterilised jar with fitted lid and store in the fridge. Store in the fridge. This lesser known citrus is easier to use in cooking than you may think. This cold-cured method preserves yuzu to flavour drinks, desserts and for use in baking. Store the paste in an airtight container in the refrigerator. In fact, many Japanese love to eat grilled meat, such as “ Yakitori (焼き鳥) “, with the citrus pepper paste. What’s the Difference Between Yuzu and Lemon? What are your favorite ways?Ponzu is made from simmering rice wine, rice vinegar, soy sauce, bonito flakes, and seaweed, and then adding fresh yuzu … 1 piece of kombu “It’s really hard to describe the taste, sort of a combination of grapefruit, orange, lemon, and mandarin,” says her husband, Neville. Wash the yuzu, grate the zest, or peel the skin and chop it up in a food processor. Store in the fridge once open or freeze in ice cube trays or a resealable bag. Freshly made Yuzu Kosho is inedible as it is extremely salty and burning hot. Cut in half and remove the seeds and white membrane. Beneficial antioxidants like vitamin C that helps reduce inflammation, and promote heart health. Yuzu is also preserved in sugar and added to sweet dishes and drinks. Pound until it turns into a smooth paste. They are: …the first company in the world to create a range of fruit drinks using Yuzu as its core ingredient. Leave on the bench at room temperature for 4-5 days, which allows natural yeasts on the skin to begin to ferment. Simply put a little amount of Yuzu Kosho on the meat and enjoy.