Comments on: Yuzushu: Japanese Citrus Yuzu Liqueur

By: Tokyo Terrace

Tokyo Terrace — Mon, 02 Nov 2009 15:42:45 +0000

I’m going to HAVE to try this. Looks amazing… Or maybe I should just come down to Kyoto and drink some of yours!

By: Sylvan

Sylvan — Thu, 22 Oct 2009 05:42:36 +0000

I’ve just found a farmer here in the Bay Area who grows beautiful yuzu. They are inexpensive now and I’d love to try the yuzushu. How did last season’s turn out?

By: Japanese Fruit: Aomikan Marmalade | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 29 Sep 2009 07:42:52 +0000

[...] love aomikan! Last year I tried to make aomikanshu liqueur (like umeshu, yuzushu, karinshu), but it didn’t turn out very well. I think that I didn’t add enough sugar [...]

By: Yuzu Kokuto Marmalade | Kyoto Foodie: Where and what to eat in Kyoto

Yuzu Kokuto Marmalade | Kyoto Foodie: Where and what to eat in Kyoto — Mon, 13 Apr 2009 11:43:27 +0000

[...] Yuzushu article is here in case you missed [...]

By: Mora

Mora — Wed, 18 Mar 2009 18:20:54 +0000

Great article and terrific step-by-step directions, not to mention the always incredible photographs. Talk about eye-candy!!! If I can find the time, I would love to try this with locally available citrus to see how it turns out. To your last point, writing about yuzu on a sexy keyboard has to be the only way. All the best to the KF gang.

By: Gavin

Gavin — Wed, 18 Mar 2009 14:20:32 +0000

This looks great! A close chef friend of mine works in Alaska during the “season” and he makes something very similar with blueberries and brandy. He goes out on his off days and picks a good basket full. Then smashes them into a pulp (very coarse smash) and places them in a large amount of brandy. Lets them sit for a while and strains the pulp out. Places the rest into dark bottles and caps them with wax. Sets them on a shelf for 6 months and gives them away as christmas presents. Amazing on icecream or as a sauce for porkloin.

I bet this will be great for both as well!

As for the pith you could always use a peeler to originally peel the yuzu (a nice shallow cut with them) and then use your fingers to peel the pith away from the flesh of the fruit. I use this method for lemons all the time in my kitchen.

By: Peko Peko

Peko Peko — Sun, 15 Mar 2009 07:15:33 +0000

Oh Chris, Do tell the easier way to remove the pith? Does it involve a real man’s steel knife, rather than ceramic? 笑

Well, I already ’yuzed’ the yuzu, peels and flesh to make drunken yuzu kokuto (‘black’ sugar) marmalade. Am, … I feel that I have made a significant culinary discovery here. It isn’t even cooled down yet, but it tastes dang good!! My dilemma is to find bread in Japan that is good enough to put this nearly black marmalade on! I will have to go over to Nishijin, to that bakery that is only open three days a week for some real bread.

By the way foodies, I got a new Mac and it rules. This keyboard is sexier than sexy!

By: Chris

Chris — Sat, 14 Mar 2009 12:13:44 +0000

I think probably all of the tiny yuzu crop is being bought by fancy fusion restaurants — yuzu is a “cool” thing in the U.S., ever since Nobu Matsuhisa started using it (okay, I can’t resist — yuzing it) in everything.

Incidentally, what is it with the beets? I’ve been quite surprised by their total absence here.

(And I will refrain from telling you that there is a much easier, neater way to remove the pith from citrus skins….)

By: Peko Peko

Peko Peko — Sat, 14 Mar 2009 01:17:05 +0000

Hello Susan, Thanks for stopping by KyotoFoodie! Yes, we are quite fortunate to be able to get some really yummy and interesting ingredients throughout the year.

There are a lot of great Western things we will can’t get — fresh beets and artichokes for example, but we can get pretty much everything that we want for Western food now, especially if we look around on the internet.

One of the reasons I write KyotoFoodie is that I want to tell the world about some of the food in Japan that could be adopted abroad. It’s surely possible to grow yuzu in the US, for example. If I had some land there in the right climate, I would be planting yuzu trees. (I am sure there are some yuzu orchards there now, but we need a lot more!)

By: Susan

Susan — Fri, 13 Mar 2009 18:48:18 +0000

wow I wish I had the ingredients to make this! ~yummy~