The taste of yuzu fruit is difficult to describe — tart, sour, citrusy, magnificent. It’s in the family of lemons, mandarins and grapefruits, but yuzu has a distinct flavour and a strong, intoxicating fragrance that makes it truly special to experience.
Yuzu originated in the Yangtze River region of China more than a thousand years ago. However, it’s most closely associated with Japanese and Korean culture, where it features sumptuously in foods, drinks and aromatic bath and self-care products. Now, yuzu fruit is making its way into Australia’s trendiest restaurants, distilleries and bakeries, and it’s definitely starting to make a splash.
As with lemons, you don’t eat yuzu as a fruit. Rather, its juice, zest and peel are used to add exquisite flavour to foods and drinks, from gin cocktails to marinated prawns to custard desserts. “Once you get a fresh piece of yuzu and you zest it, the whole room fills up with aroma — it’s amazing,” says Jane Casey of Mountain Yuzu, one of Australia’s few blossoming yuzu growers. “I’ve yet to come across someone who hasn’t loved it.”
Inside the yuzu orchards Mountain Yuzu is a small farm in north-east Victoria, nestled in the foothills of Mount Buffalo. Its owners, Jane and Brian Casey, first discovered for themselves the magic of yuzu in around 2006 on a flight to Japan, where they were delighted by “the most magnifi centtasting soft drink” flavoured with the sharp tang of yuzu juice.
この記事は Eat Well の Issue #44 版に掲載されています。
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この記事は Eat Well の Issue #44 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.