Yuzu

Citrus junos is virtually unknown in our latitudes. However, the fruit plant plays an important role in the culture as well as culinary traditions of Southeast Asian countries. It is worth noting that scientists call yuzu nothing more than a natural hybrid of the mandarin species Citrus reticulata, as well as the Ichan lemon Citrus cavalerei. The yuzu citrus stands out for its small size, as well as its external resemblance to grapefruit. The yuzu surface is uneven and porous, can differ in color gamut in the range from green to light yellow shades.

As a rule, the average size of the yuzu fruit does not exceed

7. 5 cm in diameter. However, some species reach the size of grapefruits. Citrus yuzu is hugely popular in China as well as Japan. In the Celestial Empire, yuji are called yucha, pall or pinyin. In its biological structure, yuzu is a small tree with large leaves that exude a strong citrus flavor. Researchers believe that the homeland of yuzu can be considered the mountainous regions of Tibet.

In some areas of China and Tibet, wild species of fruit tree are still found. In Korea, as well as Japan, yuzu trees are cultivated on an industrial scale, since the fruits of the plant are considered an integral part of the national culinary tradition and an indispensable ingredient in the manufacture of culinary products. Citrus is frost resistant and can tolerate temperatures up to -9S. In addition to the fruit species, plants in Japan cultivate ornamental yuzu varieties.

A species such as shishi yuzu is especially distinguished, translated from Japanese the name of the plant 獅子柚子 means "lion yuzu. " This citrus variety is characterized by a rough bumpy crust. Yuzu tastes brighter than grapefruit, but tangerine notes are clearly felt. It is noteworthy that yuzu citrus is extremely rarely used in writing, like fruit. Usually, yuzu zest is used in cooking, as well as fruit juice of the plant fruits.

Yuzu is part of many national dishes in Japan, among which the following are the most popular:



pondzu sauce;

yuzu hachimitsu is a mixture of honey and citrus juice, on the basis of which yucha tea and alcoholic beverages are made;

yuzu komachi is a famous Japanese liqueur;

yuzu marmalade; yuzu filled patties;

yuzukose is a spicy sauce of citrus and red chilli with added salt;

miso paste;

Japanese desserts and sweets, such as egg tyavanmushi and others.



In Korea, syrup is especially popular, which is made from the fruits of the plant. Yuzu zest-infused tea is considered healing and beneficial for colds. Yuzu is used in the preparation of Korean punch yucha hwachhe. The West got acquainted with such citrus as yuzu only in the 21st century. Currently, yuzu is actively used in brewing, as well as in the production of low-alcohol drinks, such as cider or punch.

In addition to the food industry, yuzu is used in the production of cosmetic and perfume products, as well as medicines. Essential oil obtained from yuzu fruits is used in aromatherapy. Yuzu oil has a relaxing and soothing effect.