Japanese Yuzu Tree

They re too sour to eat like an orange but the japanese and koreans are definitely onto something about the usefulness of the zest and juice. Here s what my wife and i made with them last year. It is believed to have originated in central china as a hybrid of mandarin orange and the ichang papeda.

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On the island of shikoku in japan in an area famous for its yuzu fruit groves eggs are produced whose flavour is reminiscent of this citrus fruit.

Japanese yuzu tree. The yuzu is a hybrid citrus tree citrus ichangensis x citrus reticulata the fruit used widely in asian cooking both the rind and the juice are used. The yuzu is yellow in appearance with many large seeds and a small quantity of bitter or sour juice. So what can you do with yuzus. Yuzu trees are usually harvested in the fall when the fruit is ripe from october until the start of winter.

Dwarf yuzu tree image is for illustrative purposes only actual tree may look different the yuzu pronounced. Yuzu tree also known as japanese citron yuzu trees are upright shrub with many large thorns and large leaf like petiole. The yuzu tree is a hybridisation of a sour mandarin and the lemon like ichang papaeda. Yuzu citrus junos from japanese 柚子 or ユズ is a citrus fruit and plant in the family rutaceae of east asian origin.

Yuzu is the best known of the japanese citrus fruits the juice combines grapefruit and mandarin flavours with unrivalled zest. It is from the ichang papaeda that the yuzu inherited its ability to stand cold temperatures. The yuzu is called yuja from korean 유자 in korean cuisine. Yoo zoo is a small japanese citrus fruit that resembles the outward appearance of a tangerine in both size and shape.

Yuzu and eggs pair up beautifully when cooked slowly. Used widely in japanese chinese and korean dishes this is an upright tree that is usually grown on a dwarfing rootstock so it will reach around 3m in height. My yuzu tree now september 2012. The botanical name of this fruit bearing tree of the genus citrus.

Yuzu peel is sold in powder form for sprinkling on desserts and savoury dishes such as fish tartare. However that is where the similarities abruptly end.

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