Yuzu 柚子

When I first heard of yuzu, it was in the form of some not-so-pleasant cough drops.  The second time I heard of yuzu, it was in an even worse yogurt concoction.  As a result, I stayed away from yuzu for a long time and that's a shame!  As it turns out yuzu is a delicious citrus that can easily take the place of lemon in most dishes.  Kind of a cross between a lemon and a grapefruit but sweeter, yuzu is what gives ponzu sauce its zip.  You can also find candied yuzu peels in the yuzu sodas popular in Japanese cafes and one of my favorite drinks to indulge in.  Right now you can buy big bags of yuzu for cheap at the farmer's market in Japan, making it a delicious treat.

How to Prepare

Look for fruit that has a firm rind but slightly gives when pressed on.  It should also be very fragrant and be free of large, black blemishes.  Just like any citrus, you just cut it open and squeeze out the juice.  You'll find that yuzu tends to have more pith and less juice than lemon.  The zest is also great for flavoring dishes.

Easy Yuzu Recipe

I remember as a little kid receiving a copy of Felicity's Cookbook (remember the American Girl dolls that were all the rage?) and the first thing I made from it was the syllabub.  Syllabubs were all the rage in England and its colonies before the advent of ice cream.  Now what makes a syllabub different from a mousse I have no idea but syllabub is a fun word to say so I'm sticking with it. 

Yuzu Syllabub

Serves 4

Time: About 10 minutes 

Ingredients:

• grated rind and juice of 2 yuzu
  
• 4 tablespoons sweet white wine 甘口ホワイトワイン
  
• 6 tablespoons superfine sugar 上白糖
  
• 300 ml heavy cream 生クリーム

Preparation:

1. Warm the sugar, juices and zest gently until the sugar is completely dissolved. Allow to cool slightly.

2. Add the wine to the yuzu mix and let sit for one hour.

3. Whip the cream to soft peaks.

Tip: To make your life easier, place a metal bowl in the freezer until time to whip the cream.  The cold bowl makes whipping much faster. 4. Fold in the wine mixture. 4. Pour into glasses and chill well. 5. Serve decorated with freshly grated yuzu rind.

6. Finished!

One of the easiest desserts you'll ever make and so delicious!