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Candied yuzu peel

Candied yuzu peel

Yuzu, a delicious Japanese citrus fruit

Yuzu is a Japanese citrus fruit that possesses notes of mandarin and yellow grapefruit. Its candied peels are enjoyed like candy or paired with fruit salad, gingerbread, or cheese toast.

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How to use yuzu in cooking?

Yuzu, with its tangy and exotic flavor, is a versatile ingredient in cooking. It can be used to season salads, enhance seafood, flavor meat or poultry dishes, and even add a special touch to desserts.

Some recipe ideas using yuzu

  • - Yuzu vinaigrette: mix yuzu peels with olive oil, honey, mustard, salt, and pepper for a light and flavorful vinaigrette;
  • - Yuzu chicken salad: toss cooked chicken pieces with yuzu peels, avocados, walnuts, and arugula leaves;
  • - Yuzu tuna tartare: dice fresh tuna into small cubes. Add yuzu peels, sesame oil, green onions, ginger, and soy sauce;
  • - Yuzu cocktail: mix yuzu peels with gin, elderflower syrup, and sparkling water for a refreshing cocktail;
  • - Yuzu sorbet: prepare a sorbet by combining yuzu peels with sugar and water. Serve for a refreshing dessert;
  • - Yuzu crème brûlée: infuse cream with yuzu peels. Prepare a classic crème brûlée incorporating the yuzu-infused cream;
  • - Grilled yuzu salmon: marinate salmon fillets with yuzu peels, grated ginger, soy sauce, and garlic. Grill the fillets for a deliciously flavored dish.

What are the aromas of yuzu?

Yuzu offers a flavor similar to that of mandarin and yellow grapefruit. Both powerful and balanced, this condiment overflows with aromas. It can be enjoyed in various forms: fresh, as juice, zest, powder, or even pearls. Whether in savory or sweet preparations, yuzu adds a fragrant note to all your culinary creations.

A treasure born from a cross-cultural exchange

Yuzu zest originates from Japan. Yuzu, also known as Japanese citron or Citrus reticulata, results from a cross between wild mandarin and lemon. This citrus, which is native to Tibet and China, grows wild. It belongs to the Rutaceae family, can grow up to 4 meters high, and can withstand temperatures as low as -15°C. Currently, yuzu is mainly cultivated in Korea and Japan, where it is used in various fields such as gastronomy, traditional medicine, perfumery, and even in the cosmetic industry.

The evolution of yuzu

Introduced to Japan and Korea during the Tang Dynasty (618-907), at the beginning of the Asuka period (593-710), yuzu has gradually evolved to become an essential ingredient in Japanese cuisine. Over the centuries, it has distinguished itself not only by its unique taste but also by its ability to enhance other flavors. This fruit has been incorporated into various culinary preparations, ranging from seasonings such as ponzu to elaborate dishes.

Between Japanese tradition and ritual

Did you know that yuzu is deeply rooted in Japanese traditions and rituals? Indeed, there is a practice called Yuzuyu, which involves taking a yuzu bath during the winter solstice to purify the body and mind.

More Information
More Information
Allergen Absence
Native country JAPON
Ingredients yuzu, sugar, reduced glucose syrup, acidifying: C vitamin.
Nutritional Info

Nutrition Facts

Calories : 1469 Kj/351 Kcal
Protein: 0.4g
Carbohydrate: 87.3g
Sugar: 82.2g
Fat: <0.01g
Saturated fat: <0.01g
Salt : 0.005g

TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.