YUZU JUICE
Japanese cooks have an armoury of fragrant, wonderfully flavoured, sharp citrus juices at their disposal to liven up fish, meat and vegetable dishes. The juice of the punchy yuzu fruit is now available on shop shelves in the UK and it’s well worth discovering
THE TREND INGREDIENT
WHAT YOU NEED TO KNOW ABOUT IT
Yuzu is a Japanese citrus fruit that looks a bit like a knobbly lemon crossed with a mandarin. Its juice tastes floral and extremely zingy – a combination of grapefruit, lime, lime leaves and lemon.
HOW TO USE IT
The high acidity and perfumed flavour of yuzu make it an excellent match for white fish. Try it in a ceviche recipe instead of lime, or use in a salsa made with red onion, coriander, garlic and a pinch of sugar, to serve with meaty white fish. It’s also good whisked into salad dressings in place of vinegar, and will add a welcome hit of sharpness to a tropical fruit salad – though you’ll only need a splash. It works excellently with booze too: try adding a little to a G&T instead of lime juice, or substitute half the lime juice in a mojito for yuzu juice.