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Yuzu ( citrus junos ) is one of the emblematic Japanese citrus fruit.
Weighing around 100-130 gr, covered with a rough peel, it has an acid taste similar to green mandarin oranges or green grapefruit with some Unshiu Mikan notes. It is rarely eaten as a fruit even though its aromatic zest (exterior peel) is used in Japanese cuisine to garnish some dishes and its juice often used as a condiment like lemon in other cuisine.
Yuzu powdered peel is much appreciated in cooking and pastry making. The difficulty is to retain the very fresh, aromatic notes without too much bitterness.
Kaneishi, in the province of Wakayama, has elaborated a freeze dried sliced yuzu for us.
All you have to do is to grind it into a powder or grate it and sprinkle, at the last moment, over a slice of panfried foie gras or a dessert ( mousse, ice cream, sorbet ), over grilled meat or fish, mixed salad or grated raw vegetables…or mix the powder into butter and eat it like that.
