The yuzu madness: to be cooked in salty and sweet!

Few people know what Yuzu is. However, it is a very delicious food that is good for your taste buds and your body. Cooked in both sweet and savoury versions, it has many virtues that will be greatly appreciated by those who want to keep their figure and stay healthy. It is rich in vitamin C. It is a real booster for the body that it would be a pity not to take advantage of it. You want to taste it? Learn how to cook it in sweet or savoury versions.

The Yuzu: what is it?

It is a citrus fruit from the same family as grapefruit and lemon. It is native to East Asia and is very present in Japanese cuisine. It is a hybrid fruit, green or yellow in colour depending on its rate of ripeness. Its skin is very thick and bumpy, and its seed is big enough that it is difficult to make juice from it. It tastes like both lime and grapefruit, with a fairly high acid content. Arrived in Japan during the Tang Dynasty, it was mainly used as a natural remedy. It is still very present in traditional Chinese medicine. Its skin is very thick and bumpy, and its seed is big enough that it is difficult to make juice from it. The great French chefs Nicolas Le Bec and William le Deuil were among the great gourmets who used it in their recipes.

How to cook Yuzu in a sweet version?

In the sweet version, it brings a fairly tangy taste and a sweet citrus fragrance to your cakes and pastries. The best known recipe is the matcha and yuzu tea cake by chef Pierre Hermé. But if you have the culinary fibre, you can add your own recipe. It is also possible to cook yuzu in jam. There’s nothing like a delicious yuzu marmalade to accompany your morning toast. The recipe is fairly simple, as you simply soak the flesh, zest and seeds in a litre of water overnight before simmering it in a saucepan and adding lots of sugar.

What about the salty version?

In the savoury version, yuzu is perfect for asserting the taste of your fish. The Japanese use it at will in their raw fish recipes. It improves the taste of your shrimp tartars with avocado or your fish ceviche dish. It is also excellent in marinade to spice up and bring a touch of exoticism to your meats. Just add some yuzu juice in a mixture of soy sauce, ginger and honey and you will have a delicious sauce to twist your skewers.

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