Today I planted a grafted yuzu tree that I got from Ken. In East Asia and especially in Japan, yuzu is used to enhance flavors and adds a floral citrus aroma. Yuzu is typically turned into a vinegar called ponzu and is mixed with soy sauce. Growing up we often had a bottle of Asahi ponzu sauce in the fridge which was a popular brand from Osaka. On cold nights families will sit around a hotpot on the table with tons of vegetables, tofu, mushrooms, fish, and chicken which is all dipped in ponzu. Fugu sashimi is usually enjoyed with ponzu along with many other white fleshed fish. Yuzu peels are used in pickling and garnishing, marinades, sauces and desserts.
In the early 2000s yuzu became a thing in the modern culinary scene. Chefs from around the world took notice of the qualities of yuzu. There are a few types of yuzu grown in Japan. Hanayuzu which is small and juicy, honyuzu is highly fragrant but not so juicy, and shishiyuzu which has a crazy thick rind and is huge. I think the tree I planted today is closest to the honyuzu one which is the best for making marmalade.
Today starts the 10 day count down… And happy winter solstice!
Originally posted on 2021-12-21, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.