YUZU

Yuzu is one of Japan's best-known citrus fruits, prized by chefs around the world for its distinctive flavor and versatility. This aromatic fruit tastes like a hybrid of lemon and lime, with a hint of bitterness and a floral sweetness for balance. Kochi is one of Japan's largest producers of yuzu by volume, and it is the signature fruit of the region, grown in Kochi for over 160 years. Kochi's mountainous inland has well-drained soil and a large difference between day and night temperatures, providing the ideal conditions for growing yuzu. The juice is ideal in dressings and marinades, adding a refreshing element to salads, fish and grilled meats. It's an essential ingredient in ponzu sauce, a refreshing citrus-soy blend that is ideal as a dipping sauce or marinade. Yuzu is popular in the cocktail world, adapting to sweet cocktails and drier drinks like sake, tequila and gin. Yuzu peel is often used as a condiment, adding a refreshing note to pepper and chili, but it works equally with sweets and desserts.