Yuzu Juice

YUZU is a citrus fruit common in Japanese kitchens and has become very popular in major US cities lately. Native Maine’s Yuzu juice is imported directly from Japan. Use in sauces, soups, with vegetable or meat dishes.

The yuzu pronounced [YOO-zoo] is a citrus fruit which about the size of a tangerine and has a tart, sour flavor. The surface of the fruit is uneven, and the peel's fragrance is sweet and slightly bitter. The flavor of the juice is similar to grapefruit but has definite overtones of Mandarin orange. YUZU juice is very fresh and tangy-tasting, and is an important ingredient in ponzu. Today's fusion cuisine has resulted in dishes such as Tuna Sashimi with Wasabi-YUZU, Tuna Tartar with YUZU juice on Fried Potatoes, YUZU Monogatari (Gin, Ginger Ale and YUZU juice), and YUZU-Maui Onion Salad. YUZU in the US is generally sold juiced and bottled.

1. Substitute yuzu juice for lemon or lime juice in desserts such as lemon pound cake and lemon tarts. Mix with simple syrup and water if needed.
2. Use yuzu juice in place of lemon or lime juice in savory dishes such as salsas or seafood dishes. Mix yuzu juice in marinades and sauces for an added citrus kick.
3. Mix yuzu juice, simple syrup and water to the desired taste as a substitute for orange juice in a recipe.
4. Replace lemon, lime or orange juice with yuzu juice in drinks and cocktails. Mix yuzu juice with simple syrup and water to taste to make drinks such as the Huck Yu and a yuzu version of the Lemon Drop.
5. Use bottled yuzu juice in place of fresh yuzu in Asian or American cooking. Use a little more than the recipe requires for recipes that showcase the yuzu citrus flavor.
6. Try this amazing recipe! Courtesy of Chef Margaret:

Down East Meets West

Maine Lobstah Salad with Wasabi-Yuzu Aioli

• 2 lbs.-SHUCKS Maine Lobster meat, Claw & Knuckle, poached, chilled & chopped into bits size pieces
• 1 each – radicchio head
• 1 lb.- Maine bib lettuce and/or local field greens
• 2 each – Maine red or heirloom tomatoes, seeded julienne slice
• 3 each – Maine pickling cukes, julienne skin
• 4 each – Maine radish’s sliced into coins
• Garnish: black sesame seeds

Wasabi-Yuzu Aioli

• 2 Maine egg - egg yolks
• 1 ¼ Tbsp – wasabi paste
• 1 Tbsp – minced garlic
• 2 Tbsp.- YUZU juice
• 1 ¼ cup- soy bean oil
• Maine sea salt and white pepper to taste
• Combine all ingredients except oil. In mixer blend and gradually add oil.

Imported from Japan

360ml $19.95 – IN-STOCK!