Yuzu 833003 219289808 2008-06-14T14:34:05Z Kintetsubuffalo 487310 {{about|the fruit|other uses|Yuzu (disambiguation)}} {{Taxobox | name = Yuzu | image = Yuzufruit.jpg | image_width = 210px | image_caption = Yuzu branch with ripe fruit | regnum = [[Plant]]ae | divisio = [[flowering plant|Magnoliophyta]] | classis = [[dicotyledon|Magnoliopsida]] | subclassis = [[Rosidae]] | ordo = [[Sapindales]] | familia = [[Rutaceae]] | genus = ''[[Citrus]]'' | species = '''''C. ichangensis x C. reticulata var. austera''''' | binomial = ''Citrus ichangensis x Citrus reticulata var. austera'' }} The '''''yuzu''''' (''[[Ichang Lemon|Citrus ichangensis]] x [[Mandarin orange|C. reticulata]]'', formerly ''C. junos'' Siebold ex. Tanaka; [[Japanese language|Japanese]] [[wikt:ユズ|ユズ]], [[wikt:柚|柚]], [[wikt:柚子|柚子]] (''yuzu''); [[wikt:유자|유자]] (''yuja'') in [[Korean language|Korean]]; from [[Chinese language|Chinese]] [[wiktionary:柚|柚]][[wiktionary:子|子]], ''yòu zi'') is a [[citrus]] [[fruit]] originating in [[East Asia]]. It is believed to be a hybrid of sour [[Citrus reticulata|mandarin]] and [[Ichang Lemon|Ichang papeda]]. The fruit looks a bit like a very small [[grapefruit]] with an uneven skin, and can be either yellow or green depending on the degree of ripeness. ''Yuzu'' typically range between 5.5 and 7.5 cm in diameter, but can be as large as a grapefruit (up to 10 cm or larger). The fruit originated in [[China]], and also grows wild in central China and [[Tibet]]. It was introduced to [[Japan]] and [[Korea]] during the [[Tang Dynasty]] and it is in these nations that it is cultivated most widely {{Fact|date=July 2007}}. Confusingly, in modern Chinese, the name 柚子 refers to the [[pomelo]], while the ''yuzu'' is known as 香橙.<!--need pinyin--> It is unusual among citrus fruits in being relatively frost-hardy, due to its cold-hardy ''[[Ichang Lemon|C. ichangensis]]'' ancestry, and can be grown in regions with winters as low as -5°C where more sensitive citrus would not thrive. In Japan, an ornamental version of yuzu called {{nihongo|''hana yuzu''|花ゆず, 花柚子|}} "flower yuzu" is also grown for its flowers rather than its fruit. A variety of yuzu with knobby skin is called ''shishi yuzu''<!--need Japanese spelling--> (literally "lion yuzu").<sup>[http://portal.nifty.com/special03/12/03/img/078_8.jpg photo]</sup> ==Use in [[Japanese cuisine]]== The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of [[Mandarin orange]]. It is rarely eaten as a fruit, though in the [[Japanese cuisine]] its aromatic [[zest (ingredient)|zest]] (outer rind) is used to [[garnish (food)|garnish]] some dishes, and its juice is commonly used as a seasoning, somewhat like the way the [[lemon]] is used in other cuisines. It is an integral ingredient (along with [[sudachi]], [[daidai]], and other similar fruits) in the citrus-based sauce [[ponzu]]. Yuzu may be used to make [[marmalade]] or as an ingredient in [[cake]]s. It is also used to make liquor (such as ''yuzukomachi''<!--What is yuzukomachi?-->, 柚子小町) and wine.[http://www.bunitedint.com/portfolios/producers/kiuchi/yuzu_wine/overview.php][http://www7.airnet.ne.jp/yamadaya/yuzu.JPG] ''Yuzu kosho'' (also ''yuzukosho'', literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red [[chile pepper]]s, and salt. Slivered yuzu rind is also used to garnish a savory, salty egg-pudding dish called ''[[chawanmushi]]'', as well as [[miso soup]].[http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/05/31/FDGAPJ27A31.DTL&hw=yuzu&sn=001&sc=1000] 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 [[Winter solstice|Toji]] (the winter solstice) is a popular custom. The whole fruits are floated in the hot water of the bath (sometimes enclosed in a cloth bag), releasing their aroma. It is often used alongside with ''[[sudachi]]'' and ''[[kabosu]]''. ==Use in [[Korean cuisine]]== The fruit is also used, thinly sliced and combined with sugar and honey, to make a thick, [[marmalade]]-like syrup containing pieces of the chopped rind and fruit. A tablespoon of this syrup (which can either be made at home or purchased in glass jars) stirred into a cup of hot water makes a beverage called ''[[yuja cha]]''<sup>[http://www.lotteplaza.com/product_images/09192006145456_591_full.jpg photo]</sup> (유자차; also spelled ''yujacha'' or ''yuja-cha'', ''cha'' meaning "tea" in Korean), or, which is used as a herbal remedy for the common cold and similar winter illnesses. It is also used to make ''[[yuja hwachae]]'', a variety of traditional fruit punch. ==Use in Western cuisines== Beginning in 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]]''.[http://www.nytimes.com/2003/12/03/dining/03YUZU.html?ex=1385787600&en=503d5cd5111f4124&ei=5007&partner=USERLAND] Yuzu has also been used in beer, in the Dutch beer called [[iKi]], brewed in [[Haarlem]], [[Netherlands]].[http://www.ikibeer.com/] ==Other uses== The body of the ''[[taepyeongso]]'', a Korean traditional oboe, is often made from yuzu wood. ==References== *Karp, David. "[http://www.nytimes.com/2003/12/03/dining/03YUZU.html?ex=1385787600&en=503d5cd5111f4124&ei=5007&partner=USERLANDThe Secrets Behind Many Chefs' Not-So-Secret Ingredient]." ''The New York Times'', December 3, 2003, Dining In, Dining Out/Style Desk, Section F, p. 12. ==External links== *[http://www.kcif.or.jp/en/newsletter/lik/archives/12_2000.htm Article about ''yuzu''] *[http://www.nytimes.com/2003/12/03/dining/03YUZU.html?ex=1385787600&en=503d5cd5111f4124&ei=5007&partner=USERLAND Article from ''The New York Times''] *[http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/05/31/FDGAPJ27A31.DTL&hw=yuzu&sn=001&sc=1000 "Yuzu & Huckleberry: Flavors of the Moment"], by Janet Fletcher, from ''San Francisco Chronicle'', Wednesday, May 31, 2006 *[http://www.califcitrusspecialties.com/yuzustories.html ''Yuzu'' articles] *[http://www.yuzumura.com/c-12-korean-fruit-tea.aspx Yuja-cha page] *[http://forums.egullet.org/uploads/1099811566/gallery_16375_5_1099811566.jpg Photo of ''yuzu''] *[http://www.gourmetsleuth.com/Images/yuzujuice.jpg Photo of a bottle of ''yuzu'' juice] *[http://www.brandweek.com/bw/news/foodbev/article_display.jsp?vnu_content_id=1002727896 "Food Marketers Put Taro, Yuzu In Recipe For Growth"], by Sonia Reyes, from ''Brandweek'', June 26, 2006 ==Listening== *[http://www.npr.org/templates/story/story.php?storyId=7051065&ft=1&f=1053 "Cooks Look for Answers to Citrus Freeze"], from National Public Radio ''Weekend Edition Sunday'', January 28, 2007 [[Category:Citrus]] [[Category:Fruits originating in Asia]] [[Category:Japanese cuisine terms]] [[id:Yuzu]] [[de:Yuzu]] [[es:Yuzu]] [[nl:Yuzu]] [[ja:ユズ]]