Yuzu

Yuzu (Citrus × junos, from Japanese {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}; Template:IPAc-en) is a citrus fruit and plant in the family Rutaceae of Chinese origin.<ref name="Wu2021" /><ref name=":1" /> Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.<ref>Japan External Trade Organization (日本貿易振興機構 JETRO ジェトロ) Template:Webarchive.</ref>

It is believed to have originated in central China as an F1 hybrid of the {{#invoke:Lang|lang}} (Template:Lang-zh) subspecies of mandarin orange and the ichang papeda.<ref name=Wu2021>Template:Cite journal and Supplement</ref><ref name=":1">Template:Cite book</ref> Template:TOC limit

Description

This fruit resembles a yellow clementine with uneven skin and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic, typically range between Template:Cvt in diameter but can be as large as a regular grapefruit (up to Template:Cvt, or larger).

Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large, leaf-like petiole, resembling those of the related makrut lime and ichang papeda, and are heavily scented.

Yuzu closely resembles sudachi (Citrus sudachi, a Japanese citrus from Tokushima Prefecture, a yuzu–mandarin orange cross) in many regards, though, unlike the sudachi, yuzu eventually ripen to an orange colour and there are subtle differences between the flavours of the fruit.

• Citrus junos fruits.jpg

  Citrus × junos fruits and cross sections

• Yuzu tree 4 years old.jpg

  The leaves have large leaf-like petioles.

• Yuzuandmandarine.JPG

  Yuzu (left) compared to mandarin orange (right)

Cultivation

The yuzu originated and grew wild in Tibet and central China. It was introduced to Japan and Korea during the Tang dynasty and is still cultivated there.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It grows slowly, generally requiring ten years to fruit.Template:Citation needed To shorten the duration to fruiting, it may be grafted onto karatachi (P. trifoliata).Template:Citation needed It is unusual among citrus plants in being relatively frost-hardy, due to its cold-hardy Ichang papeda ancestry, and can be grown in regions with winters as low as Template:Cvt where more sensitive citrus would not thrive.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Varieties and similar fruits

In Japan, an ornamental version of yuzu called Template:Nihongo "flower yuzu" is also grown for its flowers rather than its fruit. A sweet variety of yuzu known as the {{#invoke:Lang|lang}}, only present in Japan, became severely endangered during the 1970s and 1980s; a major attempt has been made to revive this varietal in southern Japan.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Another variety of yuzu in Japan, with knobby skin, is called Template:Nihongo.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Dangyuja, a Korean citrus fruit from Jeju Island, is often considered a type of yuzu due to its similar shape and flavor, but it is genetically a variety of pomelo.

Use

East Asia

Culinary use

Japan

File:Yuzuvinegar.jpg

A bottle of yuzu vinegar

Yuzu's domestic production is about 27,000 tons (2016).<ref>Japan External Trade Organization (日本貿易振興機構 JETRO ジェトロ) Template:Webarchive Ministry of Agriculture, Forestry and Fisheries (農林水産省) 2016 Survey</ref> Though rarely eaten as a fruit, yuzu is a common ingredient in Japanese cuisine, where the aromatic zest (outer rind) and the juice are used much in the same way that lemons are used in other cuisines.<ref name=":3">Template:Cite book</ref> The yuzu's flavor is tart and fragrant, closely resembling that of the grapefruit, with overtones of mandarin orange.<ref name=":0">Template:Cite journal</ref>

It is an integral ingredient (along with sudachi, daidai, and other similar citrus fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced.<ref name=":3"/> Yuzu is often combined with honey to make {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}), a kind of syrup that is used to make yuzu tea ({{#invoke:Lang|lang}}), or as an ingredient in alcoholic drinks such as the yuzu sour ({{#invoke:Lang|lang}}).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> {{#invoke:Lang|lang}} (also {{#invoke:Lang|lang}}, literally Template:Gloss) is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt.<ref name=":1"/>

It is used to make liquor (such as {{#invoke:Lang|lang}}, {{#invoke:Lang|lang}}) and wine.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Slivered yuzu rind is used to garnish a savory, salty egg-pudding dish called chawanmushi, as well as miso soup.<ref>Template:Cite news</ref> It is often used along with {{#invoke:Lang|lang}} and {{#invoke:Lang|lang}}. Yuzu is used to make various sweets, including marmalade and cake. It is used extensively in the flavoring of many snack products, such as Doritos.<ref name="soranews 20150922 jagariko">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="digjapan 20170111">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="NHK WOrld 20171218">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Korea

In Korean cuisine, yuja is most commonly used to make {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}, yuja marmalade) and yuja tea. {{#invoke:Lang|lang}} can be made by sugaring peeled, depulped, and thinly sliced yuja, and {{#invoke:Lang|lang}}, yuja tea, can be made by mixing hot water with {{#invoke:Lang|lang}}.<ref name=":1"/> {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}, yuja punch), a variety of {{#invoke:Lang|lang}} (fruit punch), is another common dessert made with yuja. Yuja is also a common ingredient in Korean-style Western food, such as salads.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

• Yujacha.jpg

  lang}}

• Deodeok yuja salad.jpg

  lang}} yuja salad

• Yuzu bread.jpg

  Yuja bread sold in Yeosu

Other uses

Yuzu baths

{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance. In Japan, bathing with yuzu on Tōji, the winter solstice, is a custom that dates to at least the early 18th century.<ref>Template:Cite news</ref><ref name="kokugo-yuzuyu">Template:Cite encyclopedia</ref> Whole yuzu fruits are floated in the hot water of the bath, sometimes enclosed in a cloth bag, releasing their aroma.<ref>Template:Cite encyclopedia</ref> The fruit may also be cut in half, allowing the citrus juice to mingle with the bathwater. The yuzu bath, known commonly as {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}), but also as {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}), is said to guard against colds, treat the roughness of skin, warm the body, and relax the mind.<ref name="kokugo-yuzuyu" />

Use as wood

The body of the taepyeongso, a Korean traditional oboe, close to the Chinese suona or the zurna, is often made from jujube, mulberry, or yuzu wood.<ref>Template:Cite book</ref>

Elsewhere

As of the early 21st century, yuzu has been increasingly used by chefs in the United States and other Western nations, achieving notice in a 2003 article in The New York Times.<ref name="karp2003">Template:Cite news</ref>

In the United States, the Department of Agriculture has a ban on the import of fresh yuzu (alongside most citrus plants) from abroad, including both the fruit and the trees.<ref name="new_yorker">Template:Cite news</ref> This is intended to prevent the spread of contagious diseases amongst domestic crops.<ref name="karp2003" /><ref name="sweetgrass2017">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> However, as a result of its introduction to California in 1888, yuzu is cultivated and available for sale in the United States.<ref name="karp2003"/>

See also

• Calamansi
• Dangyuja

External links

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