Yuzu fruit or yuja fruit, Japanese lemon is a mix and hybrid of multiple citrus fruits.
This fruit has been discovered in China hundreds of years before today. Now, beyond the far east, it is common all over the world.
Latin name: Citrus Junos
How is the Fruit Fruit Taste? This fruit, whose appearance is not very unusual, makes you realize that at first glance it is a member of the citrus family.
The fruit of the face, which is quite thick shell, is also large. It has a more intense aroma and smell than lemon or orange. It is quite sour.
The taste is like a mixture of grapefruit, lemon and a sour tangerine.
The juice, shells and even seeds of the fruit are evaluated in traditional kitchens.
Yuzu juice, puree, vinegar, sauce, marmalade are especially popular in East Asian cuisine.
What are the benefits of Japanese lemon? Contains strong antioxidants. It contains strong antioxidants such as vitamin C and lemonen, which helps to neutralize harmful free radicals and reduce inflammation in the body.
The two flavonoids in the face can help reduce blood clotting. This can improve blood flow and reduce the risk of heart disease.
It can reduce brain dysfunction and improve memory, potentially protecting against discomfort such as Alzheimer’s.
Potential anti -cancer is rich in compounds with benefits.
Inhaling the aroma of the Japanese lemon can reduce heart rate and help to alleviate stress and anxiety.
How to use Japanese lemon with yuzu fruit? Because of its sourness, this fruit is normally inedible alone. However, it is possible to evaluate in various ways.
Since it has a similar acidity with lemon and musket lemon, it can be added to sauces, condiments, desserts, bakery products and of course drinks and cocktails.
Used as a garnish.
Used as a condiment.
Add to sauces and marinats.
It is added to drinks.
Yuzu Sauce Recipe Ingredients
2 tablespoons Yuzu juice half shallots onion, finely chopped 4 tablespoons olive oil
1 tablespoon soy sauce 1 teaspoon of sesame oil 1 teaspoon of rice vinegar quarter teaspoon fresh grated root ginger or powdered ginger pin
A pinch of freshly drawn black pepper
In a small bowl, combine yuzu juice and shallots. Add the salt and let the triple mixture rest for 5 minutes.
Then add olive oil, soy sauce, sesame oil, rice vinegar and ginger to the mixture and beat the mixture until the entire material is thoroughly intertwined.
When all the material is blended, your sauce is ready, no cooking is made for this sauce.
Enjoy your meal.
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