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Origin Tokushima, Japan
Container Paper bag, Cardboard box
Usage Producing a precious and rare juice, the yuzu is primarily used for its peel. The zest can be used in dishes or candied. It pairs beautifully with fish and seafood, such as scallop carpaccio. You can also use yuzu in sweet preparations: as jam, in fruit salads, in crepes, in cakes, or in cocktails.
Fishes Meats Ice creams and sorbets Pastry Drinks

Yuzu

Fresh Japanese Yuzu

Fresh Japanese Yuzu
5,90 €
5,90 €

Ref. yuzu1

Fresh yuzu: the iconic Japanese citrus fruit, ultra-fragrant and finally available at Umami!
Format

In stock

Description

Yuzu is a Japanese citrus fruit with a thick, golden-yellow peel that is very popular in Japan. It produces very little juice and is primarily used for its highly fragrant peel, reminiscent of a cross between mandarin and citron! Our fresh yuzu are grown in Kito, a village in Tokushima Prefecture, Japan, renowned for the quality of its citrus fruits. They are cultivated on ungrafted trees at an altitude of over 300 meters and are hand-picked! Ripe yuzu are harvested from the end of October onwards, once they have turned a deep yellow.

Flavor

Yuzu has a subtle and complex fragrance, somewhere between mandarin and citron.

Conservation

Keep refrigerated.

Ingredients & Allergens

100% Fresh Yuzu

Nutritional Values

View full details
Origin Tokushima, Japan
Container Paper bag, Cardboard box
Usage Producing a precious and rare juice, the yuzu is primarily used for its peel. The zest can be used in dishes or candied. It pairs beautifully with fish and seafood, such as scallop carpaccio. You can also use yuzu in sweet preparations: as jam, in fruit salads, in crepes, in cakes, or in cocktails.
Fishes Meats Ice creams and sorbets Pastry Drinks
Ogon no Mura
The producer

Ogon no Mura

Located in Tokushima Prefecture, on the island of Shikoku, Ogon no Mura - literally"The Golden Village" – produces and distributes citrus juices (yuzu, sudachi), ponzu sauces, marmalades, syrups and yuzu drinks. The company sources its products mainly from the former town of Kito, now part of Naka-cho. Nestled at the southern foot of the Mount Tsurugi, the second highest peak in western Japan, and bordered by the clear waters of the Naka River, this preserved territory is nicknamed the “Tibet of Shikoku” for its unspoiled nature and ideal climate for growing yuzu. Driven by the belief that agriculture can revitalize territories, Ogon no Mura is committed to revitalizing Kito, a region in demographic decline, by reviving the golden glow of yuzu. Its philosophy: contribute to a sustainable society, enrich and make the inhabitants happy by prospering with them, and develop the land while respecting its balance.