During recent eating expeditions I’ve noticed the ingredient yuzu has been showing up on more menus than Sarah Palin on a bus tour.
So what exactly is a yuzu? What the lime is to Mexico the yuzu is to Japan: an East Asian versatile citrus whose bumpy rind (similar to a small grapefruit) and juice is used in variety of dishes. Yuzu flavor? Think of it as a cross between a mandarin orange and a lime. The juice makes for a floral vinaigrette; it is also used in Ponzu and as an additive to sauces. Aside from sauces, yuzu has been used for marmalades, syrups for tea and even ingredients in alcoholic beverages.
With citrus flavors being so popular today I am betting that yuzu will be one of those ingredients that slowly make it’s way into casual dining.