“Yuzu, or Citrus junos, is native to East Asia. It has little juice and massive seeds,” says Asako Miyashita, RDN, a New York City–based nutrition consultant. She describes the fruit as having a strong, tart citrus taste similar to that of a grapefruit. Yuzu is also grown in California, but the fresh fruit is difficult to find in many other parts of the country. Yuzu is often used in traditional Japanese cuisine in the same way you might add lemon to a recipe when cooking a sauce or pasta, or dressing veggies or fish, Miyashita says. Read on to discover more about this trendy citrus fruit. One of the biggest perks of yuzu is that it’s a rich source of the antioxidant vitamin C. “A 3.5-ounce serving of fresh yuzu juice contains 59 percent of the daily value of vitamin C,” says Olivia Wagner, RDN, a Chicago-based integrative and functional dietitian with Liv Nourished LLC. One important note about the above studies: “All the research is looking at specific compounds in yuzu and yuzu extract, not consuming the fruit independently,” says Wagner. Overall, studies on this topic are limited, so more research is needed to confirm the health benefits of yuzu.
Store fresh yuzu fruit in the refrigerator and eat it within 7 to 10 days, says Miyashita. If you’re buying the fruit in bulk, she advises peeling them and freezing them in individual containers or bags, where they’ll last about three months. You can also look out for artisan and specialty foods that incorporate yuzu (such as functional waters and other drinks, cocktail mixes, condiments, and honey). Bottled yuzu juice may be available at specialty food stores or online from popular retailers. Walmart offers a 12 oz bottle of 100 percent yuzu juice for $17.99. Yuzu shines in a variety of dishes, particularly traditional Japanese dishes. Use the peels and zest to add a zippy citrusy flavor to soba noodle soup or chawanmushi, a savory steamed egg custard traditionally served as an appetizer, suggests Miyashita. You can also create a dressing for vegetables by stirring together yuzu juice, sesame oil, soy salt, and sesame seeds, Miyashita suggests. Yuzu may also be added to a Japanese bath; some people believe a soak in warm yuzu-infused water bolsters immunity against illness, she says. To create a yuzu bath, simply drop the whole fruits in the bath; you can also slice the fruits in half or carefully score their skin with a knife to release more yuzu aroma. If the fresh fruit isn’t available to you, you can purchase yuzu bath salts or add a few drops of yuzu essential oil to the water for an uplifting fragrance. Yuzu, Thai chili peppers, and salt are all you need to make this tangy yuzu chili paste from Thread and Whisk. Food & Wine starts off a Japanese-inspired meal with chawanmushi drizzled with yuzu. Serve My Korean Kitchen’s Korean-style yuzu dressing over salads, seafood, or your choice of lean protein. Blueberry yuzu popsicles by Rachel Bakes at Home are vibrant, fruity, and sweetened with a hint of maple syrup. For an indulgent special-occasion treat, mini yuzu cheesecakes from Ai Made It for You are a bright twist on a classic dessert.
