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Yuzu cover

The Multifaceted Yuzu for Winter

Yuzu is a citrus fruit the size of a small lemon and is prized for it cleansing and healing properties as well as symbolizing good luck in Japan. Its flavor is tart and sour somewhat a cross between a grapefruit and lime. It also has a delightful floral fragrance that makes it even more appealing to use in so many dishes and other surprising ways.

Yuzu fruitsYuzu is typically grown in Asian countries but is gaining popularity in other countries. It resembles a grapefruit only smaller. Its skin can either be green or yellow depending on its ripeness. The aromatic fruit grows from a small tree or a shrub, usually with large thorns. Yuzu resembles the Citrus sudachi, also a Japanese citrus fruit native to Tokushima Prefecture. The yuzu is said to have originated from China and the Tibetan region and later introduced to Japan and Korea during the Tang dynasty. Yuzu is unique from other citrus fruits for being frost-hardy as it came from Ichang papeda, a slow-growing species of papeda that has characteristic lemon-scented foliage and flowers which can grow in winters as low as -9 degrees centigrade (16 degrees fahrenheit).

There are several ways to enjoy yuzu during winter. Check them out!

Enjoy a yuzu bath

A popular winter solstice tradition is taking a hot bath infused with yuzu called “yuzu-yu”. Yuzu is a citrus fruit the size of a small lemon and is prized for it cleansing and healing properties as well as symbolizing good luck. Taking a yuzu-yu is believed to ward off evil spirits and to keep you from catching a cold.

To enjoy a traditional yuzu bath, just throw in a few whole yuzu fruits into the tub with warm water, light a few candles if you like, jump in, and enjoy!Yuzu kosho

Yuzu kosho on dishes!

Yuzu koshō (柚子胡椒) originated from Kyushu and isa citrusy chili paste. It is made from three simple ingredients yuzu zest, chili peppers and salt, then fermented. It’s the perfect condiment for any dish from hot pot dishes, sashimi, tempura, soup and to add to salad dressings. Yuzu kosho is also simple to make yourself. Just combine chili peppers, fresh yuzu zest and salt. Run the ingredients through a food processor or pound it to a paste with a mortar and pestle then pour in the yuzu juice. Transfer the paste into a container and let it sit in the fridge for a week or even longer.

Yuzu teaYuzu with tea

Yuzu is rich in vitamin C and is a wonderful addition to a hot cup of tea to warm you up during the col winter months. Just add yuzu preserve into you hot tea and voilà! All that’s left to do is get cozy.

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Read all about Japanese immersion learning and studying abroad. Check out our eZasshi archives for more articles!