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Yuzu Mayonnaise

This zesty mayo makes a beautiful dipping sauce for fried seafood, like shrimp or scallops.  It's also delicious slathered on toasted bread for a fried fish sandwich.


  • 1 large egg yolk
  • 1 teaspoon salt
  • 1 1/2 tablespoons yuzu juice
  • ¾ cup canola, vegetable or grapeseed oil


In a food processor bowl, add the egg yolk and salt. Process to a smooth mixture and then add the yuzu juice.

Then begin, VERY SLOWLY, adding the oil with the processor running. Add a few drops at a time and resist the urge to begin dripping more quickly. After you've added about half the oil, stop to see if it's come together at all...it should be slightly thicker than when you began. If so, you can begin adding a little more quickly, but still SLOW! Once you've added all the oil, check for seasoning and adjust as needed.

* If you want to do it by hand, use a mortar and pestle and work slowly...very, very slowly.


Yuzu Juice from Yakami Orchard


A lot of chefs would tell you that if they could only have a few ingredients to cook with, along with oil and salt, citrus would be one of their choices. It's so versatile and so impactful in dishes, both cooked and raw, across all cuisines from Mediterranean to Asian. With that in mind, we've sourced these incredible Japanese citrus juices.  They're squeezed, lightly pasteurized and bottled, so what you're getting is the essential flavors of some very rare and incredibly delicious citrus fruits. Some of these bottled juices contain salt, as a preservative or for flavor - ours do not.

The yuzu was the first of these native fruits to gain popularity in the US.  With aromas of lemon and tangerine, this knobby yellow fruit contains juice with a subtle sweetness. The tartness is present, but more subdued than lemon or lime juice.  Yuzu juice is perfect in a vinaigrette with grapeseed or canola oil, tosed with greens, some poached shrimp and tangerine segments.  It also makes a gorgeous ceviche - toss cubed snapper with diced jalapeno, cilantro and red onion and yuzu juice.  Let it marinate for 15 - 20 minutes and enjoy with popcorn, as in Peru.

Yuzu juice is also great in desserts - make a curd with yuzu juice instead of lemon and serve it over poundcake.

And of course, cocktails...whiskey, a splash of yuzu and simple syrup and a sprig of mint!

12 ounces
Yakami Orchard
(2 product reviews)
$16.50 (Currently Sold Out)


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  1. Yuzu- not your average citrus

    Posted by aikiwoman1 on 13th Jun 2013

    This is the good stuff! I use it on anything that benefits from a little zing- fish, salads, you name it.
    Yuzu's taste is not sharp, it is a more subtle citrus.
    Try it, you'll like it.

  2. Yum with a zing

    Posted by Charlotte S on 1st Aug 2012

    I love using this juice in salad dressings, beverages, dipping sauces, anything that wants a bit of citrus. It definately tastes like citrus, but not one the western palate can easily identify. It is somehow more mellow than either lime or lemon juice, and has a sort of floral element that is delightful.


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