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Yuzu Juice - 5.06 oz
Item #: ASY102
Our Price: $12.50
 
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Description 

 

Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.

Traditionalists will insist that many Japanese dishes are not authentic without this rare and hard to find juice!

PLEASE NOTE: Expiration dates on Yuzu Juice are in Japanese date format which is year-month-day.

Product of Japan 5.06 oz bottle

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Yuzu Kosho Hot Wings
I've been on a personal quest for the best hot wings recipe in the world for the past several years. If this isn't it, it's pretty darn close.

After tinkering with the recipe for the past few weeks (a rough job, but somebody has to do it), I think it's finally just right.

Hot, but not too hot, with a tangy citrus edge and just a hint of sweetness, these wings are guaranteed to be a hit with any crowd. The recipe is easy to scale up for any size gathering, too.


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Thai Grilled Oysters
This is an easy, unusual, and delicious appetizer. The following recipe for oyster grilling sauce comes from the Glidden Point Oyster Sea Farm in Maine.
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Mexican-style Seafood Cocktail (Coctel de Mariscos)
A cool, refreshing seafood cocktail is just right as an easy and elegant appetizer or light main course. Cooking time is minimal and once the basic seafood blend has been prepped, it takes just minutes to finish this light & flavorful seafood cocktail.

We used prawns, squid and tiny bay scallops, but you can easily substitute any of your favorite shellfish or fin-fish. Try using mussels, crayfish, baby octopus or chunks of firm-fleshed fish like cod or snapper for a different take on this simple seafood dish. The variations are endless – and isn't experimentation half the fun of cooking

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Grilled Tuna Steaks with Citrus-Soy Sauce
East meets West on the barbecue grill!

This savory citrus-soy sauce is a perfect complement to the rich flavor and meaty texture of fresh tuna steaks that have been seared to medium-rare on a hot grill.

With the thick tuna steaks cooking for just a single minute on each side, this entire dish takes less than 20 minutes to prepare, sauce included.

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Matsutake Tempura with Ponzu Sauce
Crisp, crackly tempura is a wonderful way to show off the subtle flavors and distinctive aromas of the marvelous matsutake mushroom. The tangy ponzu dipping sauce provides a delightful counterpoint to the mild mushrooms.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Summertime Caramelized Tofu Salad
This is a great summertime salad with a Pan-Asian bent. Don't be fooled by the exotic ingredients, the combination is refreshing, delightful and unforgettable.
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Warm Shrimp with Yuzu-Avocado Oil Vinaigrette
Avocado oil has a lot going for it. It's a flavorful oil, excellent for use in salads and vinaigrettes, and its beautiful deep green color lends itself to dramatic presentations. And if that isn't enough, both avocado oil and shrimp are high in "good" HDL cholesterol.

But this dish isn't just good for you - it's absolutely delicious!

Serves: 4

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Seviche de Veracruz
Seviche is extremely popular throughout Mexico, the Caribbean, and other parts of Latin America, and while it has many variations, it's basically a simple fusion of seafood and citrus juice, with a few other ingredients and spices. Seviche is frequently served as an appetizer or even as a light meal. There's really no mystery to its preparation - when the acid of the citrus comes in contact with the fish, chemical reaction occurs, similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Seviche can include a mixture of saltwater fish, scallops or other shellfish, squid or octopus. Onion, chiles, tomato, pepper and cilantro - and of course, garlic.
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Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.
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Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
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Ponzu Sauce
Ponzu is a Japanese sauce traditionally thought of as a dipping sauce with dishes like sashimi and with one-pot dishes like Chirinabe, but it has recently found its own place in the Western pantry. The unique flavor of Ponzu sauce is adaptable to just about any dish. Its blend of sweet, sour, salty (and bitter) flavors go equally well with grilled meats, seafood and plain rice.


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Ponzu Sauce II
This is the classic Japanese dipping sauce using yuzu juice.


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Spicy Mango-Chili Sauce
A refreshingly different chili sauce with a Thai-Vietnamese influence. The complex taste belies the ease of preparation.
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Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.

In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!


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