Yuzu Explained

Yuzu (Citrus × junos, from Japanese Japanese: 柚子 or Japanese: ユズ;) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.[1]

It is believed to have originated in central China as an F1 hybrid of the mangshanyeju subspecies of mandarin orange and the ichang papeda.[2] [3]

Description

This fruit resembles a yellow clementine with uneven skin and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic, typically range between in diameter but can be as large as a regular grapefruit (up to, or larger).

Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large, leaf-like petiole, resembling those of the related makrut lime and ichang papeda, and are heavily scented.

Yuzu closely resembles sudachi (Citrus sudachi, a Japanese citrus from Tokushima Prefecture, a yuzu–mandarin orange cross) in many regards, though, unlike the sudachi, yuzu eventually ripen to an orange colour and there are subtle differences between the flavors of the fruit.

Cultivation

The yuzu originated and grew wild in Tibet and central China. It was introduced to Japan and Korea during the Tang dynasty and is still cultivated there.[4] It grows slowly, generally requiring ten years to fruit. To shorten the duration to fruiting, it may be grafted onto karatachi (P. trifoliata). It is unusual among citrus plants in being relatively frost-hardy, due to its cold-hardy Ichang papeda ancestry, and can be grown in regions with winters as low as where more sensitive citrus would not thrive.[5]

Varieties and similar fruits

In Japan, an ornamental version of yuzu called "flower yuzu" is also grown for its flowers rather than its fruit. A sweet variety of yuzu known as the yuko, only present in Japan, became severely endangered during the 1970s and 1980s; a major attempt has been made to revive this varietal in southern Japan.[6] Another variety of yuzu in Japan, with knobby skin, is called .[7]

Dangyuja, a Korean citrus fruit from Jeju Island, is often considered a type of yuzu due to its similar shape and flavor, but it is genetically a variety of pomelo.

Use

East Asia

Culinary use

Japan

Yuzu's domestic production is about 27,000 tons (2016).[8] Though rarely eaten as a fruit, yuzu is a common ingredient in Japanese cuisine, where the aromatic zest (outer rind) and the juice are used much in the same way that lemons are used in other cuisines.[9] The yuzu's flavor is tart and fragrant, closely resembling that of the grapefruit, with overtones of mandarin orange.[10]

It is an integral ingredient (along with sudachi, daidai, and other similar citrus fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced.[9] Yuzu is often combined with honey to make Japanese: yuzu hachimitsu (Japanese: 柚子蜂蜜), a kind of syrup that is used to make yuzu tea (Japanese: 柚子茶), or as an ingredient in alcoholic drinks such as the yuzu sour (Japanese: 柚子サワー).[11] Japanese: [[Yuzukoshō|Yuzu kosho]] (also Japanese: yuzukosho, literally "yuzu and pepper") is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt.[3]

It is used to make liquor (such as Japanese: yuzukomachi, Japanese: 柚子小町) and wine.[12] [13] Slivered yuzu rind is used to garnish a savory, salty egg-pudding dish called chawanmushi, as well as miso soup.[14] It is often used along with Japanese: [[sudachi]] and Japanese: [[kabosu]]. Yuzu is used to make various sweets, including marmalade and cake. It is used extensively in the flavoring of many snack products, such as Doritos.[15] [16] [17]

Korea

In Korean cuisine, yuja is most commonly used to make Korean: [[yuja-cheong]] (Korean: 유자청, yuja marmalade) and yuja tea. Korean: Yuja-cheong can be made by sugaring peeled, depulped, and thinly sliced yuja, and Korean: yuja-cha, yuja tea, can be made by mixing hot water with Korean: yuja-cheong.[3] Korean: [[Yuja-hwachae]] (Korean: 유자화채, yuja punch), a variety of Korean: [[hwachae]] (fruit punch), is another common dessert made with yuja. Yuja is also a common ingredient in Korean-style Western food, such as salads.[18]

Other uses

Yuzu baths

See main article: Yuzu bath. Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance. In Japan, bathing with yuzu on Tōji, the winter solstice, is a custom that dates to at least the early 18th century.[19] [20] Whole yuzu fruits are floated in the hot water of the bath, sometimes enclosed in a cloth bag, releasing their aroma.[21] The fruit may also be cut in half, allowing the citrus juice to mingle with the bathwater. The yuzu bath, known commonly as yuzu yu (柚子湯), but also as yuzu buro (柚子風呂), is said to guard against colds, treat the roughness of skin, warm the body, and relax the mind.

Use as wood

The body of the taepyeongso, a Korean traditional oboe, close to the Chinese suona or the zurna, is often made from jujube, mulberry, or yuzu wood.[22]

Elsewhere

As of the early 21st century, yuzu has been increasingly used by chefs in the United States and other Western nations, achieving notice in a 2003 article in The New York Times.[23]

In the United States, the Department of Agriculture has a ban on the import of fresh yuzu (alongside most citrus plants) from abroad, including both the fruit and the trees.[24] This is intended to prevent the spread of contagious diseases amongst domestic crops.[25] However, following its introduction to California in 1888, yuzu is cultivated and available for sale in the United States.[23]

See also

Notes and References

  1. https://www.jetro.go.jp/agriportal/pickup/yuzu.html Japan External Trade Organization (日本貿易振興機構 JETRO ジェトロ)
  2. Diversification of mandarin citrus by hybrid speciation and apomixis . Wu . Guohong Albert . Sugimoto . Chikatoshi . Kinjo . Hideyasu . Asama . Chika . Mitsube . Fumimasa . Talon . Manuel . Gmitter . Grederick G Jr . Rokhsar . Daniel S . Nature Communications . 2021 . 12 . 1 . 4377 . 10.1038/s41467-021-24653-0 . 34312382 . 8313541 . 2021NatCo..12.4377W . free. and Supplement
  3. Book: Sawamura, Masayoshi. Citrus Essential Oils: Flavor and Fragrance. 2011-09-14. John Wiley & Sons. 978-1-118-07438-1. 367–358. en.
  4. Web site: Yuzu ichandrin (papeda hybrid). Citrus junos Sieb. ex Tanaka. Citrus ichangensis X C. reticulata var. austere. live. https://web.archive.org/web/20100623045138/http://www.citrusvariety.ucr.edu/citrus/yuzu1.html. 2010-06-23. 2012-11-17. Citrus Variety Collection. University of California Riverside.
  5. Web site: Nishihara. Yukinaga. Kubozoe. Masatika. Tsuji. Kohei. Osaki. Suguru. 産地と企業との持続可能なパートナーシップ形成過程の解明. 2. 2023-08-18. J-STAGE. Japan Science and Technology Agency. July 30, 2024. https://web.archive.org/web/20240730073854/https://www.jstage.jst.go.jp/article/fmsj/59/2/59_97/_pdf/-char/ja. live.
  6. Web site: Kurokawa. Yoko. January 7, 2009 . Vol. 11: The Yuko, a Native Japanese Citrus. https://web.archive.org/web/20090523230837/http://www.tokyofoundation.org/en/series/japanese-traditional-foods/vol.-11-the-yuko-a-native-japanese-citrus. May 23, 2009. Japanese Traditional Foods. Tokyo Foundation.
  7. Web site: photo. 2007-02-04. 2007-02-24. https://web.archive.org/web/20070224051648/http://portal.nifty.com/special03/12/03/img/078_8.jpg. live.
  8. https://www.jetro.go.jp/agriportal/pickup/yuzu.html Japan External Trade Organization (日本貿易振興機構 JETRO ジェトロ)
  9. Book: https://books.google.com/books?id=CbdaEAAAQBAJ&dq=yuzu+fruit&pg=PA230. Citrus: Research, Development and Biotechnology. Khan. Muhammad Sarwar. Khan. Iqrar Ahmad. 2021-11-03. BoD – Books on Demand. 978-1-83968-723-5. 229–232. en. 12. March 28, 2023. April 5, 2023. https://web.archive.org/web/20230405100431/https://books.google.com/books?id=CbdaEAAAQBAJ&dq=yuzu+fruit&pg=PA230. live.
  10. Matsumoto. Tamaki. Kimura. Tetsuya. Hayashi. Tatsuya. 21 April 2016. Aromatic effects of a Japanese citrus fruit-yuzu (Citrus junos Sieb. ex Tanaka)-on psychoemotional states and autonomic nervous system activity during the menstrual cycle: A single-blind randomized controlled crossover study. BioPsychoSocial Medicine. 10. 2. 10.1186/s13030-016-0063-7. 27103942. 4839105. free. March 25, 2023. July 30, 2024. https://web.archive.org/web/20240730073900/https://www.researchgate.net/publication/301573157_Aromatic_effects_of_a_Japanese_citrus_fruit-yuzu_Citrus_junos_Sieb_ex_Tanaka-on_psychoemotional_states_and_autonomic_nervous_system_activity_during_the_menstrual_cycle_A_single-blind_randomized_contro. live.
  11. Web site: 5分. 柚子サワー | ホームクッキング【キッコーマン】. Kikkoman.co.jp. 2012-03-04 . 2012-03-05. https://web.archive.org/web/20120305185800/http://www.kikkoman.co.jp/homecook/search/recipe.php?numb=00003764. live.
  12. Web site: Yuzu wine. https://web.archive.org/web/20061115044142/http://www.bunitedint.com/portfolios/producers/kiuchi/yuzu_wine/overview.php. 2006-11-15.
  13. Web site: Bottle of Yuzu wine. https://web.archive.org/web/20070928054615/http://www7.airnet.ne.jp/yamadaya/yuzu.JPG. 2007-09-28.
  14. News: Fletcher. Janet. May 31, 2006. Yuzu and Huckleberry, Flavors of the Moment: How these and other obscure ingredients end up on so many Bay Area menus. San Francisco Chronicle. live. https://web.archive.org/web/20130526103043/https://www.sfgate.com/food/article/YUZU-HUCKLEBERRY-FLAVORS-OF-THE-MOMENT-How-2496103.php. May 26, 2013.
  15. Web site: New citrus-yuzu-salt-flavored Jagariko potato sticks are delicious, cheap, and ultra-limited. 22 September 2015. Preston. Phro. Sora News 24. 19 February 2019. 20 February 2019. https://web.archive.org/web/20190220063242/https://soranews24.com/2015/09/22/new-citrus-yuzu-salt-flavored-jagariko-potato-sticks-are-delicious-cheap-and-ultra-limited/. live.
  16. Web site: 13 Ways You Can Enjoy Yuzu, Japan's Favourite Citrus Fruit. 11 January 2017. Laura. Loss. DigJapan!. 19 February 2019 . 20 February 2019. https://web.archive.org/web/20190220063155/https://digjapan.travel/en/blog/id=11424. live.
  17. Web site: The Zesty World of Yuzu. 18 December 2017. Vivian. Morelli. NHK World. 19 February 2019. 20 February 2019. https://web.archive.org/web/20190220122549/https://www3.nhk.or.jp/nhkworld/en/food/articles/108.html. Yuzu is also even used in the flavoring of many snack products, such as chips and chocolate bars..
  18. Web site: Bureau of Taste: Korean All-Purpose Yuzu Salad Dressing. 12 September 2014. Sous Chef. 5 January 2017 . 5 January 2017. https://web.archive.org/web/20170105181523/http://www.souschef.co.uk/bureau-of-taste/korean-yuzu-salad-dressing/. live.
  19. News: Emi. Doi. December 21, 2017. Soaking and Seasoning: The Aromatic Pleasures of "Yuzu" . live. December 22, 2017. https://web.archive.org/web/20190219130045/https://www.nippon.com/en/views/b06004/. February 19, 2019. Yuzuyu dates from the Edo period (1603–1868) and may have been partially inspired by a form of Japanese wordplay called goroawase — the characters for "winter solstice" (冬至) and "hot-spring cure" (湯治) can both be read as tōji..
  20. Encyclopedia: Nihon Kokugo Daijiten. Yuzuyu. 2012-02-28. 2012 . Shogakukan. Tokyo. ja. https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/. August 25, 2007.
  21. Encyclopedia: Dijitaru daijisen. Yuzuyu. 2012-05-22. 2012. Shogakukan. Tokyo. ja. https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/. August 25, 2007.
  22. Book: Low, Kathleen. Asian Fruits and Berries: Growing Them, Eating Them, Appreciating Their Lore. 2019-10-15. McFarland. 978-1-4766-7595-4. 220. en. March 28, 2023. July 30, 2024. https://web.archive.org/web/20240730073859/https://books.google.com/books?id=uaC3DwAAQBAJ&dq=taepyeongso+yuzu+wood&pg=PA220#v=onepage&q=taepyeongso%20yuzu%20wood&f=false. live.
  23. News: Karp. David. December 3, 2003. The Secrets Behind Many Chefs' Not-So-Secret Ingredient. 12. The New York Times. live. limited. https://web.archive.org/web/20110112075013/https://www.nytimes.com/2003/12/03/dining/03YUZU.html. January 12, 2011.
  24. News: Rosner. Helen. Helen Rosner. February 27, 2020. Nothing Compares to Yuzu. The New Yorker. live. February 27, 2020. https://web.archive.org/web/20200604054932/https://www.newyorker.com/culture/kitchen-notes/nothing-compares-to-yuzu. June 4, 2020.
  25. Web site: Importation advisory: Citrus fruit cannot be brought into United States from Canada . U.S. Customs and Border Protection . 12 December 2017 . July 16, 2022 . July 30, 2024 . https://web.archive.org/web/20240730073907/https://www.cbp.gov/newsroom/local-media-release/importation-advisory-citrus-fruit-cannot-be-brought-united-states . live .

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