Yuzu Tea Recipe & 5 other ways to use Yuzu
Yuzu tastes like a mandarin crossed with a lemon. It has a bright, sharp and acidic freshness along with a heady fragrance that is superb for cooking and baking. Our Yuzu come from Neville Chun at NZ Yuzu in Horowhenua outside of Wellington. An autumnal fruit running from May until September, yuzu has uneven green skin that ripens to yellow, however, it can be used at any stage of its life. The tree has similarities to kaffir lime, having large thorns and sharp, fragrant aromatic leaves, although it originates from Central China and Tibet. The Japanese have truly adopted Yuzu as their own with many recipes calling for its tart and very direct citrus taste. From dressings to drinks and baking, the Japanese match Yuzu with matcha (green tea), seafood, soy sauce, tofu and beef. In Korean cuisine it is used in tea and in a marmalade type spread. The rind can be grated while the juice can be used as a replacement for lemon or lime. Try some of our amazing yuzu recipes or simply slice one up and slip into your G&T!
Neville recommends making Yuzu tea, a versatile Yuzu confit that can be used as a hot drink or drizzled over ice cream. It’s very high in vitamin C, so great for fighting off winter bugs.
How to make : Yuzu Tea
A very popular use of fresh yuzu in Japan and Korea.
To make the Yuzu confit:
Rinse and dry yellow yuzu fruit. Cut them in half and remove the pips (discard the pips). Slice the yuzu thinly and mix it with the sugar (1:1 ratio – 1kg yuzu to 1kg sugar). Use the juice too. Do not use any water, just the yuzu fruit, juice and sugar. Pack into a sterilised airtight container and let it cure in the fridge for two weeks. Use a wooden spoon to mix it once a day for a couple of days, then once a week. The longer you leave it, the better the flavour. It will be ready to use after 2 weeks of curing. You can also put it into a ziplock portion bags and freeze. Use the sugar-cured yuzu confit to make hot yuzu tea or cold yuzu soda. It is also a great remedy for the flu or if you feel a cold coming on.
5 More Ways with Yuzu
- Yuzu ice-cream is beautifully refreshing so add to your next ice-cream or sorbet batch.
- Make a quick dressing with yuzu juice, sesame seeds, lemongrass and white vinegar.
- Pork and yuzu are great friends, beautifully roasted fatty pork is great with a mustard made with yuzu juice to give sharp acidity to help cut that fat.
- Use yuzu rind as a refreshing top note for fast pickles simply zest and add at the last stage of your pickled cucumbers, carrots or cabbage.
- Make your own Ponzu simply by infusing yuzu zest into a good quality soy sauce with dashi broth and mirin mixed. This gives a good complexity.