Yuzu juice comes from the yuzu fruit, a citrus fruit common in Japan. Because of its striking flavour, the yuzu fruit is a frequent ingredient in Japanese recipes.
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The yuzu fruit itself is about the size of a golf ball, with a flavour that combines grapefruit, lemon and lime.
Although the fruit is equated with Japanese culture, yuzu originally comes from China, having only come to Japan in the eighth century. It became popular with Japanese nobility before spreading to the masses.
Yuzu juice may be preferable to other citrus juices, because yuzu juice is less acidic then lemon juice or lime juice. The juice's balanced taste is favoured over that of the peel, which is quite strong.
Yuzu has proven a popular ingredient with restaurant chefs, who commonly use it with fish, noodles and vegetables. It also adds flavour to soy sauce, vinegar and dipping sauces.
Yuzu is hard to come by, but it can be found in Japanese markets in several forms, including bottled yuzu juice, frozen, dried and a paste form with peppers and salt called kosho.
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