WHAT? Thought to be a hybrid of the sour mandarin and the Ichang lemon, yuzu is a golf ball-sized fruit with a thick bumpy rind that ranges from green to vibrant yellow depending on its ripeness. Although the fruit originated in China, the Japanese adopted this ambrosial gem as part of their traditional winter solstice yuzu-yu, a bath in which whole yuzu are wrapped in cheesecloth and floated in the hot water so the fruit's intoxicating aroma—with notes of lime, lemon, and grapefruit—rises to meet the bather. The ultra-tart yuzu is not usually eaten whole but is used as an accent in many traditional Asian dishes.
WHERE? The Art of Modern Japanese
WHEN? August 21, 2014
HOW? Black Cod Misoyaki > Miso-Marinated Grilled Gindara with Saikyou Sauce; and Tempura Shrimp with Creamy–Spicy Yuzu Sauce; Hakatamaki > Cucumber-Wrapped Whitefish with Herbs, Spices, Pickles, and Yuzu Ponzu