Taste writer Jill Lightner grew her own yuzu (a cold-hardy Japanese citrus) and put her first harvest to delicious use in ...

This makes the fruit used primarily for its rind zest and juice. Additionally, a fully grown yuzu is about the size of your fist. According to the Britannica encyclopedia, the U.S. Department of ...

These days you can buy yuzu juice, and mostly it’s salty. The way they produce this is to chop the flesh and mix it with salt. The salt causes the juice to be “sucked out” and then the ...

Allow to bubble for a further minute. Remove the saucepan from the heat and stir in the yuzu juice and zest straight away. The mixture should thicken as you do. Pour into four glasses or bowls and ...

Rub in the butter until it forms rough bread crumbs. Add the yuzu juice and bring the dough together. Roll it into a sausage shape and wrap it in baking parchment. Place into the fridge to firm up.

In a bowl large enough to accommodate the scallops, combine yuzu juice, honey, olive oil, garlic, turmeric root, if using, ginger root, jalapeno slices and salt. Allow to infuse while preparing ...

There isn’t a substitute for it, but if you can’t find it at your local Japanese market (where you can also buy bottled yuzu juice), use light soy sauce diluted with some water to taste.