Yuzu, often referred to as the “ugly lemon,” is a unique citrus fruit that has been gaining popularity in Australia. Originally from Japan, yuzu is known for its intense flavour and versatility in cooking. Despite its rough and bumpy appearance – it really is very ugly - this fruit is becoming a favourite among chefs and food enthusiasts alike… and Aussie farmers are starting to embrace it too, because it grows well in this country.
Yuzu’s Growing Popularity in Australia
In recent years, yuzu has seen a significant rise in demand in Australia. According to Tastewise, 2.53% of restaurants now offer yuzu on their menus in some form. That might not sound like much, but now that we’ve been made aware of it, you’re going to see it pop up surprisingly frequently when you visit restaurants.
Thanks to this growing interest there is an emerging opportunity for yuzu farmers like Stephen Reiffer, who has expanded his orchards in South West WA to meet the increasing demand from local restaurants.
As noted in an ABC story, Reiffer’s journey with yuzu began four years ago when he planted over 100 trees on his 60-hectare property. Today, he has more than 2,500 trees either in the ground or ready to be planted, with plans to grow his orchard to 5,000 trees.
Why Yuzu?
Yuzu’s popularity is driven by its unique flavour, which is highly sought after by chefs for its ability to enhance a variety of dishes.
Yuzu's distinct flavour is often described as a blend of grapefruit, mandarin, and lime. It is incredibly aromatic and has a complex taste that can be both tart and floral. This complexity makes yuzu a prized ingredient in both sweet and savoury dishes. The fruit’s skin is also thicker and more textured than other citrus fruits, which contributes to its rough appearance but also holds a significant amount of aromatic oils.
Yuzu in Japanese Cuisine
In Japan, yuzu has been a culinary staple for centuries. It is used in various traditional dishes and condiments. One of the most popular uses is in ponzu sauce, a tangy soy-based sauce often used as a dip for sashimi or as a dressing for salads. Yuzu is also a key ingredient in yuzu kosho, a spicy condiment made from yuzu zest, chilli peppers, and salt. This condiment is used to add a burst of flavour to dishes like grilled meats and seafood.
It's not just for eating, either. During the winter solstice, it parts of Japan it is a tradition to take yuzu baths (yuzuyu) to ward off colds and soothe dry skin. Whole yuzu fruits are floated in hot bath water, releasing their fragrant oils and providing a relaxing and aromatic bathing experience.
So… How Do You Use Yuzu in Cooking?
Yuzu’s versatility in the kitchen is one of the reasons for its growing popularity. Here are some creative ways to use yuzu in your cooking:
Yuzu Juice and Zest
The juice and zest of yuzu can be used to add a tart and floral flavour to sauces, dressings, and marinades. It pairs well with seafood, chicken, and pork. A few drops of yuzu juice can brighten up a vinaigrette, while its zest can add a refreshing twist to a citrus salad.
Yuzu Butter Sauce
Some yuzu juice in a butter sauce works a treat with crayfish, highlighting its ability to complement rich and savoury dishes. The acidity of the yuzu cuts through the richness of the butter, creating a perfectly balanced sauce.
Yuzu Cocktails
Yuzu’s unique flavour makes it a great addition to cocktails. Try using yuzu juice in margaritas or other citrus-based drinks for a refreshing twist. A yuzu mojito or a yuzu gin and tonic can be a delightful change from the usual citrus drinks.
Yuzu Desserts
The zest and juice of yuzu can be used in desserts like custards, sorbets, and macarons. Its tartness cuts through the sweetness, adding a delightful complexity to the flavour. Yuzu cheesecake, yuzu panna cotta, and yuzu tart are some of the desserts that showcase the fruit’s versatility.
Yuzu Kosho
This Japanese condiment is made from yuzu zest, chilli peppers, and salt. It can be used to add a spicy and citrusy kick to dishes like grilled meats and vegetables. A small amount of yuzu kosho can elevate a simple dish like roasted chicken or sautéed vegetables to a gourmet level.
Candied Yuzu Peel
Use candied yuzu peel as a garnish for ice cream or sorbet, or add it to baked goods for a burst of citrus flavour. Candied yuzu peel can also be dipped in dark chocolate for a sophisticated treat.
Yuzu’s Health Benefits
Yuzu is not just a culinary delight; it also offers numerous health benefits. It is rich in vitamin C, which is essential for a healthy immune system and skin. The fruit also contains antioxidants that help fight inflammation and protect the body from free radicals. Additionally, yuzu has been found to have anti-cancer properties, and its aromatic oils are used in aromatherapy to reduce stress and improve mood.
Growing Yuzu in Australia
The growing popularity of yuzu in Australia has led to an increase in local production. Farmers like Stephen Reiffer are pioneering yuzu cultivation in the country, adapting traditional Japanese growing techniques to the Australian climate. Yuzu trees thrive in well-drained soil and require a sunny position with some protection from strong winds.
Growing yuzu can be a rewarding endeavor for home gardeners as well. The trees are relatively hardy and can be grown in pots or directly in the ground. They produce fragrant white flowers in spring, followed by the distinctive yellow fruit in winter. With proper care and attention, a yuzu tree can be a beautiful and productive addition to any garden.
It might be a “ugly lemon,” but yuzu has a strong and growing future in Australia, and as more farmers take it up, and it becomes even more accessible, it’s going to become a major part of Australian cuisine.
