
Yakami Orchard Yuzu Juice
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.
Yuzu juice is perfect in a vinaigrette with grapeseed or canola oil, tossed 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.
It's 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!
Country | Japan |
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Region | Miyazaki Prefecture |
Size | 12 oz |