October 7, 2013
Yuzu citrus is one of the most important ingredients in Japanese cooking. The juice of the yuzu is prized both for its citrusy flavor and elegant. The skin is often used as a garnish for chawanmushi (steamed egg custard) or osuimono (clear dashi soup). Lately, upscale restaurants in the States love to finish off their dishes with a touch of yuzu juice.
Read More →