Use yuzu cream in verrines with marinated salmon, with hard cheese, in marinades for white fish, as a substitute for lemon cream, on white meat or in sauces. Yuzu is in between a lemon and a clementine and will liven up all you sweet and savoury dishes!
1 teaspoon is ample to flavour your dishes.
Yuzu: the Japanese lemon !
This paste is made with Yuzu, an East Asian citrus fruit similar to a small lime. It was introduced to Japan during the Tang dynasty in around 700. It is harvested in October in Koshi prefecture in Japan and is yellow or green depending on its ripeness. It tastes like mandarin or grapefruit.
You can use yuzu fresh, or use its juice, its zest, ground or as pearls.
|Native country||Recette japonaise|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 685 kJ / 165 kcal
VN Matière grasse (fat) : 13.3 g
Dont acide gras saturés (of which saturated fat) : 1.4 g
VN Glucides (carbohydrate) : 9.2 g
Dont sucres (of which sugars) : 1.8 g
VN Protéines (protein) : 3.2 g
Vn Sel (salt) : 8.7 g
|Ingredients||whole yuzu (62.2%), sunflower oil, lemon juice, salt.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|