Green bean salad with sweet onions, mushrooms and pine nuts, in a yuzu vinaigrette. Photo IST.

WHAT IT IS: An Asian citrus that can be used instead of lemon, lime or grapefruit juice—to a dazzling effect. WHY IT’S DIFFERENT: Like lemon and lime, yuzu is a sour citrus. But it’s much less tart than either, and much more complex in flavor. WHY WE LOVE IT: To us, yuzu is the queen of sour citrus. The juice is a combination of the flavors and aromas of lemon, lime and grapefruit: glorious! WHERE TO BUY IT: At Asian food markets, and online at Amazon.com. Look for top brands like Yakami Orchard.

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Yuzu Recipes

Overview

Yuzu is available in different formats:

• Yuzu juice, squeezed from the fresh fruit.
• Yuzu vinegar, seasoned yuzu juice, used for salad dressings and marinades.
• Dehydrated yuzu rind, originally used to make reconstituted yuzu juice, now used by sophisticated chefs to dust over foods for a note of yuzu flavor.
• Yuzu paste, a salty mixture with hot chile that is used to season noodle dishes and soups.
• Fresh yuzu in season (September to December).

For everyday enjoyment, substitute yuzu juice in your regular recipes:

• Cocktails. Substitute yuzu for other citrus juice in any recipe. Try this Yuzu Martini and Yuzu Daiquiri.
• Salad Dressing. There’s nothing more special in the world of vinaigrettes than substituting yuzu juice for the vinegar. Here’s an easy recipe: Mix 3 tablespoons yuzu juice, 2 tablespoons soy sauce and 1/8 teaspoon sugar. You can add an optional garlic clove. Slowly whisk in 2 tablespoons of your favorite salad oil. Use the dressing not only on salad, but on sautéed mushrooms, green beans and other vegetables.
• Dinner: Deglaze the pan with yuzu juice and white wine.
• Ponzu Sauce, or ponzu shoyu, is a tart sauce made by mixing citrus juice with soy sauce and other ingredients (ponzu means citrus). It is used with grilled meats and as dipping sauce for tempura and other dishes. It is also delicious with fish and seafood, and on a tomato salad. To make one cup, mix 1/3 cup soy sauce with 1/4 cup lemon juice and 1 tablespoon rice vinegar. Add 1/3 cup dashi or more, to taste.
• Desserts: Make yuzu sorbet and otherwise substitute for your favorite lemon or lime recipes. Try a yuzu cheesecake!
• Zest: If you have fresh yuzu, grate the zest on fish, noodles, salads and vegetables.

Let us know your favorite uses of yuzu.

INDEX OF REVIEW

This is Page 2 of a two-page review. Click on the black links to visit related pages:

• Page 1: Capsule Report
• Page 1: Favorite Yuzu Products
• Page 2: Ways To Use Yuzu Juice

MORE TO DISCOVER

• THE NIBBLE’s Fruits Section
  Product reviews, recipes and more.
• LEMON GLOSSARY: The Different Types Of
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• LIME GLOSSARY: The Different Types Of
  Limes
• MORE Top Pick Of The Week Vinegars &
  Dressings
• RECIPE OF THE WEEK: Arnold Palmer &
  Shandy
  Two half-and-half warm weather drinks with lemonade: half iced tea/half lemonade and half beer/half lemonade.
• VIDEO OF THE WEEK: Balsamic-Glazed
  Apricots With Ricotta Clouds Recipe
  An easy and delicious dessert for apricot season,