Yuzu

This spectacular tangerine-sized citrus fruit grows in Japan, Korea and China. It’s prized for its floral and aromatic juice, which tastes like a cross between lime and grapefruit. Pour it over sashimi or mix it into dressings and dipping sauces. The juice is sold in bottles that need to be refrigerated. If you can’t find it, you can use equal parts grapefruit and lime juice. The peel is either candied, dried for spice mixes or pounded with green or red chillies and salt to make the delicious yuzu kosho paste. This fiery condiment is used to grill meat and fish and spoon into ramen or hot pots.