The taste of yuzu fruit is difficult to describe — tart, sour, citrusy, magnificent. It’s in the family of lemons, mandarins and grapefruits, but yuzu has a distinct flavour and a strong, intoxicating fragrance that makes it truly special to experience.
Yuzu originated in the Yangtze River region of China more than a thousand years ago. However, it’s most closely associated with Japanese and Korean culture, where it features sumptuously in foods, drinks and aromatic bath and self-care products. Now, yuzu fruit is making its way into Australia’s trendiest restaurants, distilleries and bakeries, and it’s definitely starting to make a splash.
As with lemons, you don’t eat yuzu as a fruit. Rather, its juice, zest and peel are used to add exquisite flavour to foods and drinks, from gin cocktails to marinated prawns to custard desserts. “Once
