| Size: |
Six 25fl oz/750ml bottles. |
| Features: |
Marugoto Shibori (1st Pressing), All Natural*, Not from Concentrate, Unsalted, Unfiltered, Unpasteurized. |
| Origin: |
Miyazaki Prefecture, Japan |
| Ingredients: |
100% Yuzu Juice |
Yuzu juice 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 or sudachi juice and considerably more acidic than kabosu juice.
Yuzu juice is very fragrant and quite strong. It is used similarly to lemon juice in traditional Japanese sauces (like ponzu) as well as desserts, cocktails, and beverages. “Marugoto shibori” yuzu juice is from the first pressing of the fruit and offers the purest yuzu flavor.
To make yuzu juice, the fruit is first scooped out of its peel, then crushed to make marugoto shibori juice. The juice is left unfiltered and unpasteurized to preserve its full flavor. The same fruit is pressed again to make niban shibori yuzu juice, a less flavorful (though still quite strong) and more affordable alternative.
*No Chemical Ingredients.
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.
Flavors that work well with Yuzu juice include
matsutake mushrooms, sushi/sashimi (particularly tuna and
scallops), tofu,
honey, miso paste, soy sauces (tamari soy sauce or white soy sauce) & mangoes.
Yuzu Recipes
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Cocktail Recipes
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