🍋 What exactly is yuzu? 🍋
In Asia it is a very widespread and used fruit, especially in the kitchen; in Europe it has become known in recent years, but it is still quite rare to find it on the market. Even the New York Times talked about him, putting him on the list of foods that will be most popular in 2022!!!
It is a strongly aromatic citrus fruit, originally from East Asia, it is thought to be a hybrid between the Ichang papeda (a resistant citrus fruit) and the mandarin, born in China or Tibet more than two thousand years ago and then transplanted to Japan. The growth of this plant is particularly slow, but fortunately it is a very robust plant; it prefers proximity to watercourses and can bear very cold temperatures (even down to -10°C). The fruits, which ripen between September and November, are then hand-picked with great care due to the thorns on the branches.
Much less acidic, sweeter and more delicate than lemon, but pleasantly sour and fragrant, as well as very fragrant! These characteristics make it a much-loved ingredient by chefs around the world, who use yuzu zest and juice to complement and elevate their dishes.
WE OFFER YOU KODAKARA YUZU
Our Kodakara Yuzu is produced by the Tatenokawa company, in the prefecture of Yamagata (central-north), with fruits from Koichi (central-south); Koichi's choice is due to the fact that the best yuzu grow right here. 🍋
Yuzushu is a liqueur of the kajitsushu family (from kajitsu 果実, fruit, and shu酒, alcohol) consisting of an alcohol base (sake in this case), juice and yuzu peel. Just think that 15 to 20 yuzu are used for each bottle of Kodakara Yuzu!
The alcohol content is relatively low, it has excellent drinkability and can be enjoyed in many ways , not just as an aperitif! 🥂 Serve it in a wine glass, you'll appreciate its refreshing aroma even more. 🚀
It is delicious served cold, but serving it with ice also highlights its uniqueness. ✨ The acidity is immediately revealed, immediately balanced by a sweet and almost creamy taste. Also interesting as an ingredient for cocktails, for example, to prepare a piña colada , a gin and tonic or a yuzu sake spritz ! 🍸Another idea could be simply to freeze it to make popsicles (don't give it to children, though!!!), or for a kakigori (Japanese "granita"): just finely chop some ice, then flavor it with this yuzushu : it will be a cloud of freshness! 🌀
Not to forget, it's really invigorating when drunk hot in winter (like they do in Japan!) 🗾 ⛄
Many summer dishes that call for a citrus element could pair well with this yuzu sake. Try it combined with a ceviche ... it will be a success!
It can also be accompanied by slightly heavier dishes... to name one: a nice barbecue, even spicy!
AND HOW DO YOU LIKE TO DRINK OR SERVE YUZU? Let us know at #kitsunetrading