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The yuzu (Citrus × junos) is Japan’s iconic citrus fruit, recognizable by its bright yellow color and thick, bumpy peel and intensely fragrant aroma. Originally from East Asia, it is now mainly grown on the island of Shikoku, particularly in Kochi and Tokushima prefectures. This fruit, sometimes mistaken for a small, irregular orange, is actually an ancient hybrid between wild mandarin and andChinese citron. Its pulp contains many large seeds, which limits its juice yield, but the little it does provide is packed with a unique aromatic profile: less acidic than lemon, and both fruity and intense, with mandarin and citron notes highlighted by a subtle bitterness. Harvested between October and December, it is used to flavour sauces, seasonings, desserts, confectionery, drinks and even the famous spicy condiment yuzu kosho.