Koreman's Yuzucello

YUZU THE UNIQUE JAPANESE LEMON

BY GERGANA KIRCHEVA

Introduction Yuzu (Citrus junos) is a citrus hybrid from lemon, lime and tangerine (Japanese yuzu, n.d.). This sour fruit, also known as yuja, originated in China (Mandl, 2020) and was brought to Japan during the Asuka Period (Emi, 2016). of this unique citrus T hevariessizebetween the one of a mandarin to an orange, has an uneven skin and very large seeds (Matthias, 2019).

Nowadays, mainly grown on the smallest Japanese island – Shikoku (The Editors of Encyclopaedia Britannica, n.d.), these small citrus fruits are quite rare and expensive. In comparison to the commonly known lemons which prices are usually less than 420 euro per ton, yuzus tend to get

up to 21 000 euro for the same amount (“Australian yuzu growers get fantastic prices”, 2018).

Yuzu is often used in Korean and Japanese cuisine as a souring ingredient in specific dishes (DoHee, 2013). Furthermore, due to its various anti-microbial properties and antioxidant composition, yuzu only recently gained popularity around the world as a skincare products ingredient (“Citrus Yuzu,” 2020).

History T

he origin of yuzu is commonly known as Central China, specifically the upstream of Yangtze River (Yagishita, 2019). The constant climate change eventually hindered the harvest of yuzus which made the search for different growing territories a necessity (“History of Yuzu,” n.d.). The citrus was introduced to Japan and Korea at the time of the Tang dynasty and is still cultivated in these two regions (“Yuzu ichan-

drin (papeda hybrid),” n.d.).

The fruit played a part in Nagasaki’s history. During the Edo period, a lot of European missionaries entered Japan through Nagasaki’s port.

These missionaries converted some Japanese to Christianity until the religion was banned by the Edo authorities.

Yangtze Rivger Source: Pixabay

Germination and cultivation very big proportion of the yuzu 2010).

A is taen by the seeds, which Yuzu prefers well-drained soils, tend to be larger than the ones of regular citrus (“What is Yuzu Citrus – Japanese Lemon?,” 2017). It is possible to grow a yuzu tree from a seed, although starting from one will delay the first crop with a couple of years (Nelson,

mainly red and brown forest ones, common to the Kochi Prefecture (Kamoshita, 1959) where half of the domestic production comes from (“Japanese Fruits”, 2020).

Yuzu thorny trees prefer warm climate but because of its wild mountain Ichang lemon parentage, they can tolerate frosts down to -8°C (Wong, 2018).

The yuzu tends to flower in late spring to early summer (May-June), and has a very short harvesting period in the winter (November-December) which is one of the criteria related to its high price (“Yuzu (Citrus junos): growing, planting, caring.,” n.d.).

Today, yuzu plantations can be found in China, Japan, South Korea, United States and even Australia (The farm Table, 2018). In 2003, yuzus import was banned in the US in order to protect American growers from diseases prevalent in Asian groves, fresh yuzu cannot legally be imported into the country (Karp, 2003).

Yuzu flowers Photographer: Misami Takita

Yuzu kosho Source: Thread and whisk

Japanese and Korean cuisine Although yuzu is hardly consumed as a fruit, it is a pretty common ingredient in Japanese cuisine. It is a common ingredient in the citrus-based sauce ponzu (Wolfiger, 2018). common souse that yuzu A nother is an element in is Yuzu kosho (lit-

Yuzu is also used in the making of liquor, such as Yuzu Komachi (“Ikinokuerally “yuzu and pepper”) – Jap- ra ‘Yuzu Komachu’ Yuzu Liqueur,” anese condiment made from green n.d.) and wine (B. United Internationor yellow yuzu zest, green or red chili al Inc., n.d.). peppers, and salt (Goldberg, 2016). Zest and juice from the citrus is an ingredient in a savory, salty egg custard called chawanmushi (Fury, 2011) and miso soup (Chen, 2020).

In Korea, yuja is mostly used to make yuja-cheong (yuja-marmalade) and yuja-cha (yuja-tea) which is usually made by mixing yuja-cheong with hot water (Park, 2017;2020). The Yuja-hwachae (yuja punch), a variety of hwachae (fruit punch), is also a common dessert made with the citrus (Sojung, 2016).

Yuzu kosho Source: Thread and whisk

Capybaras in a yuzu bath Source: Otakumode

Eastern and Western World

Imported by Western Chefs in the 2000s, the yuzu continues to gain popularity in the menus of luxury restaurants (La Belle Assiette, 2016). Yuzu has a very strong flavor, which is the reason why in most of the cases only a drop is needed to feel the taste (Jones, 2017). Yuzu has infinite applications in dessert dishes, where it is used as an essence (G.B. Chefs, 2020). Other uses for yuzu include cocktails, sushi rice, sashimi, Asian-style soups, sorbets and different celebratory drinks (Jones, 2017).

Yuzu cocktail Source: White on rice couple

Other yu-ses The oil from the skin of yuzus is marketed as a fragrance. In Japan yuzu yu (yuzu bath) during Toji (winter solstice) is a custom, dating back to the early 18th century (Emi, 2016). Whole fruits encased in a cloth bag, float in the water of hot baths or hot springs, releasing a bright aroma (MUN Skin Care, n.d.), since its aroma may alleviate negative emotional stress, relax the body and mind, and ease aches (Matsumoto, Asakura, & Hayashi, 2014, p. 503).

Reference List

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Melody Gourmet Fury | Austin Food Writer and Photographer » Yuzu Cha-

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