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Sitka Apr 22, 2007 06:58 PM

I received 4 yuzu lemons - what can I do with them?


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  1. rworange RE: Sitka Apr 22, 2007 08:11 PM

    Here's some ideas from Chow

    It ain't one of the food-related tips, but I like that idea of a yuzu bath.

    7 Replies
    1. re: rworange
      liu RE: rworange Apr 22, 2007 09:50 PM

      Hi, rworange!
      Is "Ingredients" one of the ChowHound boards? I tried to get there -- as an afterthought to your link above -- but I could not find an "Ingredients" board. (I had no difficulty with your link to the Yuzu reference, however.) I am merely trying to determine if there is a separate board for ingredients -- a good idea, huh!

      1. re: liu
        rworange RE: liu Apr 22, 2007 11:40 PM

        It is one of the Chow boards. T

        I don't think there's a way to get there except to search on the item you would like and then filter by ingrediant. Here was the search on the word 'yuzu'


        Then you would need to click on ingrediants.

        Its pretty decent. There's usually a picture a good bit of info about what iit is and suggesions for using it along with other food that item has an affinity for.

        The info come from quirkbooks. I clicked on that link at the bottom and it seems to take you to someplace that sells books.

        1. re: rworange
          Sitka RE: rworange Apr 23, 2007 07:57 AM

          Thanks for the interesting information. We are getting a couple of cutting from the person who gave us the yuzu - after reading the article, I'm wondering if we can grow it in the fog belt

          1. re: Sitka
            liu RE: Sitka Apr 23, 2007 10:52 AM

            Sitka -- I'm not sure exactly where you are, but we are in Southern California. We planted one small tree about 6 months ago; it made it through a few frosty evenings and yet seems to be doing okay. Just last week it was full of blossoms, but most have dropped off (uh-oh!). I am still to see if we get a crop this coming year.

            1. re: liu
              Sitka RE: liu Apr 23, 2007 11:52 AM

              I believe we're receiving 2 cuttings. My daughter in LA has already put in for one. We live outside of San Francisco, but still in the fog belt...

              1. re: Sitka
                liu RE: Sitka Apr 23, 2007 12:24 PM

                I know this is jumping a bit ahead, but I am advised to harvest (I'm not even sure if I can use this word...still waiting to see!) when the fruit is still green-ish for best overall flavor.

                I do think it depends on what you will use the fruit for as to what color you want when you harvest, but we did have two fruits shortly after we planted and the best was the first one I picked while it was still green. I waited awhile longer to pick the second yuzu and its flavor was a little "off" or too done for my tastes.

                Good luck and do let us know how you are doing!

          2. re: rworange
            liu RE: rworange Apr 23, 2007 10:53 AM

            rworange, thanks! I know that I am learning from the best!

      2. FoodFuser RE: Sitka Apr 23, 2007 08:13 AM

        Yuzu are the absolute epitome of bright pronounced citrus flavor.

        Use the brightness in a dipping sauce. One that is common in Japan is Ponzu, which can be as simple as yuzu juice and shoyu, or added mirin, dashi flakes, black vinegar. It's really common as a dipping sauce for tempira or potsticker dumplings.

        Nice link:

        1. FoodFuser RE: Sitka Apr 23, 2007 02:58 PM

          Sitka, if you call your County Extension Agency, they should be able to tell you whether it will grow on your site. It survives frost down to -5 C. Here's a wiki link that will help them focus on your request:

          1. m
            milgwimper RE: Sitka Apr 26, 2007 03:36 PM

            I know this is pretty late, but if you still have the yuzu/yuja still around. You can make what koreans call yuja syrup, but closesly resembles marmalade.

            6 Replies
            1. re: milgwimper
              liu RE: milgwimper Apr 26, 2007 04:04 PM

              Please do tell me more, milgwimper.

              I don't have any fruits at this time. However, I did juice what I could and then added sugar and reduced this liquid to a syrup by boiling it for a month (!!). I was trying to duplicate a yuzu beverage that is served at a local sushi bar in Southern California, but my syrup was not quite the same.

              I kept it in the fridge for several months and used it in iced tea, etc. I tossed it when it began to cloud.

              I would love to hear your version.

              1. re: liu
                PseudoNerd RE: liu Apr 26, 2007 05:31 PM

                My mother did something like that a couple of years ago, but you could just buy jars of the yuja-cha (it indeed looks like marmalade, but it's meant to be mixed with hot water) at stores.

                1. re: PseudoNerd
                  liu RE: PseudoNerd Apr 26, 2007 05:40 PM

                  Greetings, PseudoNerd!
                  So, is this yuja-cha similar to the various marmalade-consistency teas in a jar that I have been trying in our local Korean markets? I have tried jujube (which is not my favorite) and citrus (maybe this is yuja-cha?). There might be one more flavor that I tried, but it is the citrus one that I return to.

                  This is a pleasant evening "tea" without caffeine, and I have been enjoying it for a few years. It is also a great, hot drink for those who are pregnant or young who just don't want the more likely caffeine-loaded suspects such as coffee and tea.

                  1. re: liu
                    PseudoNerd RE: liu Apr 26, 2007 08:10 PM

                    That might be it-- it's normally labeled as "citron tea."

                    1. re: PseudoNerd
                      liu RE: PseudoNerd Apr 26, 2007 08:46 PM

                      "Citron tea" -- that's it! Thanks, PseudoNerd!

                2. re: liu
                  milgwimper RE: liu Apr 28, 2007 09:09 AM

                  Pseudo Nerd is correct the Korean jars of Yuja cheong (marmalade/syrup) are usually states it is "citron tea". If you ever feel ambitious and want to try making it yourself you can try the recipe on my blog


                  Or if you have a good marmalade recipe you can try that with yuja. :) Good luck and enjoy!

              2. k
                kobetobiko RE: Sitka Apr 28, 2007 10:09 AM

                I made yuzu mayo and yuzu butter by simply mixing mayo / butter and yuzu juice. The mayo is great with seafood like shrimp or crabmeat, and the butter goes well with asparagus.

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