Citrus fruit is refreshingly tangy, sweet and tart. It is normally grown in a tropical environment and includes an array of familiar fruits such as lemons, limes, oranges, grapefruits, tangerines, etc. I recently discovered a new type of fruit called yuzu, which is also known as a Japanese citron.
I came across this fruit at a Japanese food festival. It was served as a cold yuzu shio* ramen, which had chicken cut into circles, citrus fruit (yuzu), noodles, some green herb and light cold broth flavoured with yuzu.
When I first looked at it, I thought it was a grapefruit. And while it actually tasted more like a cross between a grapefruit and a lime, it had the textures of a typical grapefruit fruit but was smaller in size. According to Herbst & Herbst, yuzu is a fruit from Japan that is the size of a tangerine. It’s a cross between another type of Japanese citrus fruit called ichang papeda and a sour mandarin orange. The fruit itself has a bumpy green skin which turns yellow when fully ripe (like many fruits of the citrus variety!) and it tends to be heavily seeded. It’s not juicy like a super ripe peach bursting of sweet nectar, but from the bits of juice that I got from biting into the fruit slice and the broth, yuzu seemed to have a very intense fragrant flavour and tartness to it.
The noodle dish that I got was good for a hot summers’ day. It was small and light and the yuzu juices made it feel like summery dish too. However, yuzu isn’t used just for broths and garnishing. It is also used for a variety of other things, like cocktails, ceviche, sashimi and vinaigrettes. It has also been found in confectionery goods and pastries as well, like macaroons, chocolate and tarts!
Source | The Deluxe Food Lover’s Companion
*Shio means salt