How to: Use yuzu to expand function and flavor beyond traditional boundaries

For well over a decade, yuzu (as an ingredient) has been a culinary buzzword.

A unique citrus fruit native to East Asia, specifically Japan and Korea, the yuzu fruit is rumored to be a cross of the Ichang papeda and the sour mandarin orange. Its growing popularity outside of its native region is based on a plethora of uses in culinary, wellness, beauty and cultural practices.

The yuzu fruit is a good source of vitamin C and may also contain antioxidants, anti-inflammatory polyphenols, potassium, dietary fiber and calcium. When it comes to yuzu juice, the most substantial health benefit would come from its vitamin C content.

Picked and processed

High-quality yuzu is not easy to source in the U.S., as most available shipping practices result in “watered down” varieties that may or may not maintain their best natural qualities.

According to Basil Beshkov, co-founder of YUZUCO, selectively choosing multigenerational farmers in historic growing regions is how they can offer premium yuzu juice throughout the U.S. 

While yuzu is available year-round, it has very specific seasonality and is picked and processed once a year. This is achieved by freezing the processed juices and peels to lock in the flavors and maintain their health benefits. 

Yuzu’s delicate flavor is not sustainable in high heats, which tend to speed up flavor degradation. Yuzu oxidizes at any temperature, but the rate of oxidation changes; at 0 degrees Fahrenheit, it takes 5 years to degrade, and at 35 F, it takes 6 months.

The inclusion of “additional acids” helps to slow the amount of time that oxidation can occur, which is how the company created Yuzu Super Juice.   

Using yuzu

Yuzu’s primary contribution to beverages is acidity and flavor. It can be used in a 1% to 7% ratio to add a bit of tang to a simple syrup or to boost flavor and acidity in yuzu lemonade. You can even macerate the peels for more robust flavors. This range makes yuzu ideal for use in functional beverages or with fermented liquids such as vinegars. 

Using the peel of the yuzu reduces food waste, but it is still an underutilized byproduct. Not only are upcycled peels more cost effective than yuzu juice, but they also allow for incorporating yuzu flavors “in places where you can’t add more liquid, like mayonnaise, and to convert yuzu juice into powder to address the needs of certain manufacturers,” Beshkov said.

As the popularity of yuzu grows in the U.S., many questions have emerged around its usability, the way it integrates with a variety of flavor profiles, and whether diners are willing to bring their taste buds on this unfamiliar journey. 

Trying new things

According to Lynn Dornblaser, principal consultant at Mintel, 38% of Millennials “go out of their way to try new flavors” compared to Generation X at 23% and Gen Z at 34%. 

But how far can yuzu stretch as an ingredient outside of its traditional East Asian flavor range? Quite far, and its ability to contribute both flavor and form to various recipes is quite exciting. 

“We continue to be impressed at the applications people find for yuzu. Yuzu’s unique flavor lends itself well to flavor pairings across the spectrum of savory, sweet, spicy and umami within dishes, drinks, dressings, sauces and desserts,” Beshkov said.

What’s most striking about yuzu is its ability to blend with or magnify other ingredients. For example, it can be paired with spices like ginger for tea; with peppers to make the popular Japanese condiment, yuzu kosho; or with soy sauces and ponzu for a trip down the umami trail. Its compatibility with fats, sugars, spices, pectin and starches shows up in recipes such as ice creams, olive oil cakes, candied yuzu peels and yuzu panna cotta. When it comes to sweet versus savory, it’s safe to say that yuzu has solidified its place in both lanes. 

Given its growing popularity, versatility and superior product quality for CPGs, it should quickly become not only more visible on restaurant menus but more appealing to home cooks as well.