Yuzu in Japan 2024-2025
Used mostly for cooking, this citrus fruit has a unique taste
Best time: November–December
When it ripens, yuzu turns yellow. It is believed to be a hybrid of sour mandarin and Ichang papeda. And even though it is not too aesthetically pleasing, it is a favourite cooking and beverage ingredients for the Japanese. It's most common in sauces. It's also mixed with honey for a special variety of tea. Finally, it's also used to make desserts and cakes.
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Authors: Eleonora Provozin
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