290076 Thu Aug 15 13:09:55 -0700 2002 3 27 General Chowhounding Topics 0 1573011 The citron post below reminded me of a burning question... When we lived in Korea, mom used to make something resembling marmalade out of yuja, a citrus fruit that became available only in the winter. Add hot water, and you had yuja tea. It was sweet, tart, slightly tangy and provided the mildest tingling sensation on your tongue. Here in the US, you can buy jars of yuja preserves but I've never seen fresh yuja sold in any markets. The preserves are labeled in English as citron tea. But knowing how unreliable Korean-to-English translations tend to be, I have my doubts. I also know of yuzu, which is used in Japanese cooking. So here's my question: Can anyone equally fluent in English, Korean & Japanese AND have great knowledge of citrus fruits tell me that these are in fact one and the same fruit? If so, where can I get some so I can try making my own preserves? Thu Aug 15 13:09:55 -0700 2002 0 Sonia 1 1573028 I think yuja and yuzu are the same thing. Korean food became quite fashionable in Japan (because of world cup)and, when I returned to Japan this spring I saw "yuzu-cha" everywhere. Since I don't live in the US, I can't tell you where to purchase yuja or yuzu. I guess maybe some Japanese or Korean grocers sell them in winter(I imagine you are supposed to use ripe yuzu, not immature green ones). Thu Aug 15 15:07:41 -0700 2002 1573011 0 naoko 2 1573041 That was my hunch too. Thanks for clarifying. Thu Aug 15 16:55:14 -0700 2002 1573028 0 Sonia 3 1577659 Sorry, I'm a little late to this post but yeah, they are one and the same. Sun Jun 12 03:08:21 -0700 2005 1573041 0 Sooyoung