Yuzu is a Japanese citrus that tastes like a cross between lemon, lime and mandarin, sharper and more fragrant than any of them alone. Fresh yuzu is almost never sold in the UK, so bottled juice, paste or a sweetened tea base are how you cook with it here.
It is prized for aroma more than juice. The fruit is mostly pith and seeds and gives very little liquid, so a small amount goes a long way. That also explains the price: a bottle looks expensive until you realise how little of it a dish needs, and how far a teaspoon stretches in a dressing.
What it tastes like
Floral and complex, somewhere between a mandarin, a grapefruit and a lime, but more fragrant than any single one. It is rarely eaten as fruit. The zest and the small amount of intensely flavoured juice are the point.
The yuzu products you can actually buy
| Product | What it is | Use it for |
|---|---|---|
| Yuzu juice | Bottled liquid | Dressings, drinks, making ponzu. The most versatile starting point |
| Yuzu kosho | Fermented paste of peel, chilli and salt | A condiment, used in small amounts |
| Ponzu | Ready-mixed sauce containing yuzu | Dipping sauce, dressing |
| Yuzu tea (yuja cha) | Sweet marmalade base | Stirred into hot water as a drink |
Buy plain bottled juice first unless you already know you need one of the others for a specific dish.
What to check before buying
- Juice, paste or tea base. These are used very differently and the bottles can look alike.
- Added sugar. Some bottles are pre-sweetened for drinks rather than cooking, which will throw off a savoury dressing.
- Red or green yuzu kosho. Red uses ripe chilli and is milder; green is sharper.
- The real thing or flavouring. Some cheaper products are merely flavoured rather than made from the juice. Check the ingredients, because a synthetic version tastes noticeably flatter.
Which aisle is it in?
Bottled juice and kosho paste sit in the world food aisle, in the Japanese section, near soy sauce, mirin and ponzu. Large supermarkets stock it patchily at best, so a Japanese or Asian grocer is the more reliable trip. Online specialists carry the widest range, including the fresh fruit during a short window in late autumn.
Online is usually the easiest route, and it keeps well once delivered. Bottled yuzu juice, found online, is the simplest place to start.
How to use yuzu
- Squeezed into ponzu, mixed with soy sauce and rice vinegar
- Zested over cooked fish, soup or rice, purely for aroma
- Stirred into dressings, marinades and cocktails
- In desserts such as yuzu curd or sorbet, where the sharpness cuts the sugar
- Yuzu kosho stirred in small amounts into soup, dressing or onto grilled meat. It is sharp and salty and very easy to overdo
What to use instead
A mix of lemon, lime and a little mandarin or orange zest gets reasonably close, though it will not match the sharpness or the floral note. Bottled yuzu juice is closer than any fresh citrus combination, so if you can get the bottle, use the bottle.
Frequently asked questions
Is yuzu the same as lemon?
No. It is a separate citrus fruit, sharper and more floral than lemon, closer to a mix of lemon, lime and mandarin.
Can you buy fresh yuzu in the UK?
Rarely, and only in a short seasonal window from specialist suppliers, usually late autumn. Bottled juice is the option for the rest of the year.
Do any UK supermarkets stock yuzu?
A few larger stores carry bottled juice in the world food aisle, but stock is patchy. A Japanese grocer or an online specialist is more reliable.
Is bottled yuzu juice as good as fresh?
Close enough for cooking. The fresh fruit has a stronger aroma that bottling cannot fully match, but almost nobody in the UK is cooking with it.
What is yuzu kosho used for?
A small amount stirred into soup or dressing, or spread thinly on grilled meat. It is salty and sharp, so start with less than you think.
What dishes use yuzu?
Ponzu sauce, dressings, some noodle soups, and desserts such as yuzu curd or sorbet.
