Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Yuzu

Appears in

Dashi and Umami: The Heart of Japanese cuisine

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Japanese citron. It is particularly prized for its zest which has a delicate aroma and flavour. It is a popular addition to clear soups and dips. It can also be used dried in shichimi togarashi amongst other things.

Part of

Glossary

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