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Yuzu Sampler

sizes vary

Starting at $37

  • Includes Ground Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
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  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews

Size:

Small Sampler: 1 bottle juice & 1 jar marmalade.
Large Sampler: 1 bottle juice, 1 jar marmalade & 1 bottle ponzu base.

Features:

Yuzu Juice is Niban Shibori (2nd Pressing)
Not from Concentrate
Unsalted & Pasteurized
All Products are All Natural*

Origin:

Japan

Yuzu Juice (12fl oz/375 ml bottle)
has an extremely complex, slightly flowery flavor that is difficult to describe but is something like a blend of orange/tangerine, lemon and grapefruit. It is slightly less acidic than lemon juice.

Yuzu Marmalade (10oz/300g jar)
can be used as a luxurious toast topping, an ingredient in a variety of desserts, or as a tasty topping for vanilla ice cream.

Yuzu Ponzu Base (12fl oz/375 ml bottle)                               (not in small sampler)
is much more versatile than pre-made ponzu sauces (and likely higher quality), as it does not already include soy sauce.  This means that you can choose the type and quantity of soy sauce you add (basic soy sauce, tamari soy sauce or white soy sauce all work beautifully) to make it into traditional ponzu dipping sauce.  It can also be used as an ingredient in a wide variety of dishes.

Ingredients:
Yuzu Juice:
100% Yuzu Juice.
Yuzu Marmalade: Yuzu, Sugar & Honey.
Yuzu Ponzu Base: Rice Wine Vinegar, Mirin (sweet sake), Yuzu Juice, Yuzu Zest, Shaved Bonito Flakes & Kombu.

*No Chemical Ingredients.


Storage: Store unopened yuzu juice, ponzu base & marmalade in a cool, dark cupboard. After opening, the they should be kept in your refrigerator.

Shelf Life:
Juice: Up to one year unopened, four months opened.
Ponzu Base: Up to a year.
Marmalade: 3-5 years unopened.

Yuzu juice is very strong and acidic, so a little goes a long way. It can be used similarly to or as a substitute for lemon juice (with the quantity balanced to taste) in most recipes. Try adding it to ice creams, sorbets, tea (hot or iced), gin or vodka cocktails, ceviche, sauces, vinaigrettes (try a 5 to 1 olive oil to yuzu juice ratio), other salad dressings, pound cakes & other baked goods. 

Alternatively, you can simply mix some with honey and water (either hot or cold) for a delicious lemonade-like beverage.

Cocktail Recipes

Yuzu Ponzu base should be shaken before opening.  To make traditional ponzu dipping sauce, simply stir the soy sauce of your choice into this base in the quantity that suits your taste.  We particularly recommend using tamari soy sauce for very robust ponzu with lots of umami or white soy sauce for a much more mild ponzu that lets the citrus and vinegar flavors be more prominent.

Instead of adding soy sauce, you can also add this base to dishes as an ingredient to introduce acidity and yuzu flavor.  Try it in miso soups, fish glazes (especially on salmon fillets), other sauces, or to replace vinegar in homemade vinaigrettes. (How to Make a Vinaigrette)

Yuzu Recipes
More Citrus Recipes


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