Thanks to its distinct fragrance and tangy flavour profile, yuzu has become an increasingly common ingredient in the West, popping up on menus, cocktail lists and even in pastries. But as many citrus enthusiasts already know, the fruit has long been a staple in Japanese cuisine (and beyond). So why now? Let’s peel back the layers.

A history of utility

Believed to have originated in China near the Yangtze River Basin, yuzu arrived in western Japan via the Korean peninsula around 1,300 years ago and was initially grown for medicinal purposes. During Japan’s Edo period, when public baths were introduced to the country, yuzu baths became popular. (Prepared by putting yuzu in muslin bags and squeezing the bag in the water, a yuzu bath is considered a form of aromatherapy.)

But yuzu is most popular in the kitchen. The size of a tangerine, the peel is thick and lumpy, while on the inside, the flavour is tart, floral and has a slight bitter aftertaste similar to a grapefruit. Yuzu is rarely eaten whole because of its sour taste. Instead, the juice and zest are used in cooking and to make drinks. Depending on the time of harvest, yuzu starts out with a green peel (called aoyuzu), then transitions to yellow (known as yuzu). Yellow yuzu has a mellower flavour compared to the green ones, which have more essential oils in the rind and are better for zesting. To pick a quality yuzu, choose one that’s firm and has a few scars or even black dots. 

A continuing trend

In the West, year after year, yuzu is named a trending ingredient, whether it’s the centrepiece of a dish or a flavour note. One of the traditional uses in Japan for yuzu juice is ponzu, a popular sauce made by mixing soy sauce, mirin, rice vinegar, bonito flakes, kombu seaweed and citrus juice. Ponzu can help add brightness to dishes by way of a salad dressing, a dipping sauce for tempura, a marinade for protein or drizzled over cooked greens.

But chefs are increasingly using yuzu in other applications, both sweet and savoury. Some popular Canadian examples include Vancouver chef Kiko Nakata’s yuzu meringue tarts and the seasonal chocolate yuzu cube at Neo Coffee Bar, a modern Japanese bakery in Toronto. More globally, there’s the yuzu olive oil at France’s Huilerie St. Michel and Singapore’s Fossa Chocolate, which incorporates yuzu sea salt.

Even yuzu-infused skincare has become trendy, thanks to its high vitamin C and antioxidant content, which can help brighten skin and reduce the appearance of wrinkles. The beauty industry hasn’t stopped there; its freshness is present in Acqua di Parma’s “frutti d’oro,” Versace’s Bright Crystal and defines Maison Kitsuné x Heeley’s Note de Yuzu scent.

In wellness, too, yuzu-scented bath soaks and essential oils are trending in spas and boutiques across North America and Europe, with luxury brands like HARNN and Nyita, echoing traditional Japanese winter solstice rituals.

Rare, but oh so popular

Unlike its ubiquitous counterparts, the lemon and lime, yuzu is highly seasonal—it’s at its absolute best for only the last two weeks of October and the first three weeks of November. Just ask Vivek Malik, who, with his wife Seema, owns and operates Flavors of Bhumi, a New Jersey-based rare citrus producer that supplies yuzu, as well as finger limes, kumquats and other fruit to restaurants across the U.S. 

Flavours of Bhumi, first growers and now purveyors of yuzu, launched after the couple fell in love with the flavour while dining at restaurants all over New York City. They tracked down a Japanese supermarket, brought a yuzu home and planted the seeds in their New Jersey backyard. With no farming experience, the couple thought they’d have a tree in a few months. Instead, it took 12 years. But the wait was worth it. By the time their trees matured even further, they were providing yuzu to local restaurants to see if there was any interest. Eventually, they were supplying citrus to Michelin-starred spots across the country, including New York City’s Le Bernardin and Washington’s Imperfecto: The Chef’s Table. But, as Seema puts it, “There is never enough yuzu to go around. Never.”

Fresh yuzu is rare, Vivek says, because of seasonality and how difficult it is to harvest, which is why chefs and citrus fans value it so much. He adds that the trees only produce good fruit every other year, adding to its limited availability and price. Blame it on nature’s design; the branches have sharp thorns that can damage the fruit in high winds.

So, where can I find it?

Yuzu is primarily grown in Japan, Korea and China, with a small number of growers cultivating the U.S., largely concentrated in California. Annually, around 27,000 tons of yuzu is harvested and Japan’s Kochi Prefecture takes the title for top-producing region with about a 52 per cent share. To protect the domestic citrus industry and prevent spread of pests and disease, fresh yuzu and its trees are currently banned from being imported to the U.S. However, processed items like yuzu juice and frozen zest are allowed and more readily available in North American supermarkets all year round.

Hungry Ninja, an Ottawa-based Japanese grocery store, offers fresh yuzu as a seasonal offering. The shop’s customers seem to flock to the fruit whenever it’s available. Hungry Ninja says it’s easier to handle in the kitchen than lemon, since it’s more tart than sour. Its versatility means the gentle aroma can be used in baking, marinades, sauces and even soup. In fact, Vivek says, yuzu hits multiple senses in a way that no other fruit does, with its flavour profile lending it a ‘pop factor.’

It’s true: yuzu’s popularity isn’t just about its taste. It’s about the thrill of discovering a fruit that’s as rare as it is remarkable and leaves a lasting impression with its distinct flavour.  For more thought-provoking stories and exclusive content, subscribe to 3 magazine’s print and digital editions today!