A hybrid of wild mandarin and lemon, the Yuzu is incorporated into lightly salted butter. Elegant and fresh, it wonderfully coats with its sweet bitterness a codfish back cooked in foil. On a slice of bread with a bed of strawberry jam.
The Yuzu is a citrus fruit native to Eastern Asia, it is a hybrid of wild mandarin and lemon. It looks like a small grapefruit and grew wild in central China and Tibet and was later introduced in Japan and Korea.
The taste of Yuzu is similar to that of grapefruit with tangerine tones. It is rarely eaten as is but its zest is used in Japanese cuisine to garnish certain dishes and its juice is used for seasoning, a bit like lemon juice.