Kizami Yuzu (Frozen)

TASTING NOTES FROM THE CURATOR

The word “kizami” roughly translates to “shredded” or “chopped,” which is how these yuzu peels are prepared. They are frozen and ready to use, and come from the Aichi Prefecture in Japan. It has high citric content, and is highly acidic. It exudes a uniquely floral fragrance, bright and aromatic. It has complex flavors, very citrusy and refreshingly tart.

PREPARATION AND PAIRINGS

Kizami Yuzu can be used to balance out flavors or to add a nice citrus twist to dishes. Use it to flavor your desserts or baked goods, like cakes, tarts, panna cotta, or ice cream. You can also use it in sauces, teas, and cocktails.

THE WONDERS OF YUZU

Yuzu is to Japanese cuisine what lemon is to many Western dishes. It’s a tart and fragrant citrus fruit, with hints of sweetness, used in ponzu and yuzu tea. It’s also an ingredient in yuzukosho, a Japanese sauce made of yuzu zest, red chili peppers and salt. Liquor is also an area where yuzu is widely employed, used in making liquor and wine. It’s also ventured its flavor to marmalade, cake, other sweets, and even Doritos!

Yuzu’s strong aroma is also the reason the oils from its skin are sold as fragrance. It has long been customary since the early 18th century, during the Japanese winter solstice, to bathe with whole yuzu fruits floating in hot water, releasing their aroma. Sometimes, the fruits are cut in half, allowing the juice to mix with the water. Called yuzu yu, this yuzu bath is said to keep skin soft, guard the body against cold, and relax the mind.

Storage Instructions

This Kizami Yuzu comes to you frozen. Once opened, store it in an airtight container and keep frozen.