Yuzu

Yuzu(Citrus×junos, fromJapanese柚子orユズ;/ˈjuːzuː/) is acitrus fruitand plant in the familyRutaceaeofChineseorigin.Yuzu has been cultivated mainly in East Asia, though it has also recently been grown inNew Zealand,Australia,Spain,Italy, andFrance.
It is believed to have originated incentral Chinaas anF1 hybridof themangshanyeju(Chinese:莽山野橘) subspecies ofmandarin orangeand theichang papeda.
This fruit resembles a yellowclementinewith uneven skin and can be either yellow or green depending on the degree of ripeness.Yuzufruits, which are very aromatic, typically range between5.5 and 7.5 cm (2+1⁄8and 3 in) in diameter but can be as large as a regular grapefruit (up to 10 cm or 4 in, or larger).
Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large, leaf-likepetiole, resembling those of the relatedmakrut limeand ichangpapeda, and are heavily scented.
Yuzu closely resemblessudachi(Citrus sudachi, aJapanese citrusfrom Tokushima Prefecture, a yuzu–mandarin orange cross) in many regards, though, unlike the sudachi, yuzu eventually ripen to an orange colour and there are subtle differences between the flavours of the fruit.
The yuzu originated and grew wild in Tibet and central China. It was introduced to Japan and Korea during theTang dynastyand is still cultivated there.It grows slowly, generally requiring ten years to fruit.To shorten the duration to fruiting, it may be grafted onto karatachi (P. trifoliata).It is unusual among citrus plants in being relatively frost-hardy, due to its cold-hardyIchang papedaancestry, and can be grown in regions with winters as low as −7 °C (19 °F) where more sensitive citrus would not thrive.
InJapan, an ornamental version of yuzu calledhana yuzu(花柚子, 花ゆず)"flower yuzu" is also grown for its flowers rather than its fruit. A sweet variety of yuzu known as theyuko, only present in Japan, became severely endangered during the 1970s and 1980s; a major attempt has been made to revive this varietal in southern Japan.Another variety of yuzu in Japan, with knobby skin, is calledshishi yuzu(獅子柚子, literally "lion yuzu").
Dangyuja, a Korean citrus fruit fromJeju Island, is often considered a type of yuzu due to its similar shape and flavor, but it is genetically a variety ofpomelo.
Yuzu's domestic production is about 27,000tons(2016).Though rarely eaten as a fruit, yuzu is a common ingredient inJapanese cuisine, where the aromaticzest(outer rind) and the juice are used much in the same way thatlemonsare used in other cuisines.The yuzu's flavor is tart and fragrant, closely resembling that of the grapefruit, with overtones ofmandarin orange.
It is an integral ingredient (along withsudachi,daidai, and other similar citrus fruits) in the citrus-based sauceponzu, and yuzuvinegaris also produced.Yuzu is often combined with honey to makeyuzu hachimitsu(柚子蜂蜜), a kind of syrup that is used to make yuzu tea (柚子茶), or as an ingredient in alcoholic drinks such as the yuzu sour (柚子サワー).Yuzu kosho(alsoyuzukosho, literally'yuzu and pepper') is a spicy Japanese sauce made from green or yellow yuzu zest, green or redchili peppers, and salt.
It is used to make liquor (such asyuzukomachi,柚子小町) and wine.Slivered yuzu rind is used to garnish a savory, salty egg-pudding dish calledchawanmushi, as well asmiso soup.It is often used along withsudachiandkabosu. Yuzu is used to make various sweets, includingmarmaladeandcake. It is used extensively in the flavoring of many snack products, such asDoritos.
InKorean cuisine, yuja is most commonly used to makeyuja-cheong(유자청, yuja marmalade) andyuja tea.Yuja-cheongcan be made bysugaringpeeled, depulped, and thinly sliced yuja, andyuja-cha, yuja tea, can be made by mixing hot water withyuja-cheong.Yuja-hwachae(유자화채, yuja punch), a variety ofhwachae(fruit punch), is another common dessert made with yuja. Yuja is also a common ingredient inKorean-style Western food, such as salads.
Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance. In Japan, bathing with yuzu onTōji, thewinter solstice, is a custom that dates to at least the early 18th century.Whole yuzu fruits are floated in the hot water of the bath, sometimes enclosed in a cloth bag, releasing their aroma.The fruit may also be cut in half, allowing the citrus juice to mingle with the bathwater. The yuzu bath, known commonly asyuzu yu(柚子湯), but also asyuzu buro(柚子風呂), is said to guard against colds, treat the roughness of skin, warm the body, and relax the mind.
The body of thetaepyeongso, a Korean traditional oboe, close to the Chinesesuonaor thezurna, is often made fromjujube,mulberry, or yuzu wood.
As of the early 21st century, yuzu has been increasingly used by chefs in the United States and other Western nations, achieving notice in a 2003 article inThe New York Times.
In theUnited States, theDepartment of Agriculturehas a ban on the import of fresh yuzu (alongside most citrus plants) from abroad, including both the fruit and the trees.This is intended to prevent the spread of contagious diseases amongst domestic crops.However, as a result of its introduction toCaliforniain 1888, yuzu is cultivated and available for sale in the United States.