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Do you know Yuzu?
Yuzu is a citrus fruit that is originated in China and popular in Japan too.
Yuzu trees bear fruits in winter. The color of the fruit is yellow, and the leaves are dark green. My hometown’s alias is Yuzu town, and we can see those lovely trees here and there. Yuzu trees stands out in the blue sky, and their charming appearance warm up my heart in cold winter days.

Yuzu is similar to lemons in its color and taste. We do not eat it straight away like Mikan (Japanese oranges), but use its juice and peels for cooking and drinking. However the juice that we can obtain from it is not much since it usually holds many seeds in it. Therefore, we more often utilize its peels to enjoy the aroma of Yuzu.
Today I am sharing two Yuzu recipes.
One is Yuzu Miso Dressing.
The harmony of Yuzu, Miso (fermented soybean paste) and Naganegi (Japanese green onion) is perfect, and this dressing creates another fine harmony with thinly sliced Japanese juicy winter radish (Daikon). 
It also plays a beautiful tune with the steamed soft tofu.
Another recipe is Yuzu Tea. I am drinking this tea every night this winter. It keeps my body warm, and on top of that, it helps to reduce my mouth drying up while I am sleeping at night. I guess the combination of Yuzu, ginger and rice malt syrup has the power to retain the moisture.
I also feel like this drink helps to prevent a cold.
Here are also other Yuzu recipes that I introduced before, visit those pages too if you want to get more Yuzu recipes.
Yuzu Cake /柚子餅 
Steamed bun with Yuzu /柚子蒸しパン
Skewered Rice cake with Miso / 五平餅

Yuzu Miso Dressing 柚子味噌ドレッシング Ingredients 2~3 Yuzu to obtain 3Tbsp of juice 2~3 Tbsp Miso 2 Tbsp oil – cold pressed odorless type of oil is recommended. 4 Tbsp kombu dashi (sea kelp soup broth) or other type of vegetable broth 1/2~1 Naganegi or white part of green onion → chop fine

Procedure
Cut Yuzu into halves, deseed, and squeeze to obtain juice.







Dissolve Miso with Yuzu juice and kombu dashi / broth.


Add oil, and mix well.


Add chopped naganegi / green onion, and mix.


Pour over whatever you want to eat with.

Thinly sliced seasonal sweet and juicy daikon is the best match with this dressing.


Poured over steamed soft tofu.  Irresistible !

Though it is not included in the recipe of dressing, finely chopped Yuzu peels are topped over the radish and tofu. The peels can never be forgotten when you cook anything with Yuzu. They play an important role in increasing the appetite by its aroma and bright color appearance.



Yuzu Tea 柚子ティー

Ingredients 1~2 Yuzu → squeeze to get juice Ginger → grate, adjust the amount to your taste Rice malt syrup → adjust the amount to your taste 1 cup of boiling water
Procedure To enjoy the very hot tea, prepare the warm cup by filling the boiling water in it, and let it stand for a few minutes. (This hot water is not included in the ingredients.)

Discard the hot water in a cup, and put all the ingredients including the boiling water of the ingredient list in a cup and mix.
*You can strain the mixture through tea strainer if you prefer smoother drink without any fiber.

Enjoy Yuzu peels aroma by adding it to drinks, soup and desserts. Mixed with daikon radish pickles.  I love this daikon dish and eat it almost every day this winter.
Yuzu agar agar jelly in Yuzu shell.


You can utilize even seeds.
Soak in the water, and strain a few days later.  The refreshing lotion is ready for use.

Soak in soy sauce and strain a few days later.   Ponzu sauce is ready.
Happy Cooking！

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