Yuzu is one of those citrus fruits that punches way above its weight - a little goes a long way. The juice is prized for ponzu (mixed with soy sauce and a splash of rice vinegar), for brightening dressings and marinades, and for finishing fish, grilled chicken, or noodle dishes right before serving so the aroma stays lively. The zest is wonderful grated over rice, salads, or folded into whipped cream or cocktails, and in Japan it's steeped whole into a warming yuzu-honey tea for cold weather sipping.
- Sweetened Yuzu Peel gives you that unmistakable yuzu aroma and zest character without having to track down fresh fruit - snip it into tea, baked goods, or dressings whenever a recipe calls for yuzu zest.
- Try folding a bit of the peel into whipped cream, cocktail syrups, or a quick vinaigrette for an instant citrus lift.
- Steep it in hot water with a spoonful of honey for a simple yuzu-style tea any time of year.