Today, I’m going to introduce one of my favorite exotic ingredients. It is a fruit from my native Japan called yuzu.

Yuzu is fairly difficult to come by, so it’s no wonder not many people have seen it or heard of it. If you were to take an orange, a lemon, and a lime, and squeezed them together, you’d get something close to yuzu. Its appearance is most like an orange, but with a very uneven, thick skin that is yellowish-green. Its flavors and aroma are distinctive and both the rind and juice can be used to highlight many dishes.

I began experimenting with yuzu when I was visiting my mother and brother in Kumamoto, Japan, many years ago.