Are you a fruit lover who craves fresh fruit all year round? Do you love the taste of passion fruit but struggle to find it in season? Look no further than Fine Food Specialist's exceptional range of fruit puree products. Yuzu plays such a pivotal role in Japanese cuisine and now, in recent times, it has become an integral ingredient in so many other cuisines and cultures," explains Min Kim, executive chef at Wynn Las Vegas' Mizumi. "It has such a significant value in our culture, not only as a cooking ingredient, but as something that is so fundamental in our daily lives." We offer a wide selection of fruit purees from renowned brands such as Ponthier and Boiron, as well as exotic fruit purees that are sure to excite your taste buds. Our fruit purees are made with the best fruits, both traditional and exotic, which are carefully selected when they are at the peak of their season. They are then pureed and frozen, preserving their delicious flavour and nutrients for year-round enjoyment. Fresh yuzu has a distinctive tart, fragrant, and sour taste that almost resembles grapefruit, mandarin orange, or lemon," according to Kim. "It has a magical fragrance and flavor that enhances the taste of any dish, which allows it to work well with just about anything."

For other flavors and sauces, you won’t go wrong with soy sauce, miso, mirin or rice wine, or hoisin sauce To extend their life, you can freeze yuzus whole, or you can freeze the yuzu peel, flesh, and juice separately. Yuzu skin and flesh last for up to a month in the freezer, while its juice stays fresh for about six months. Why are frozen fruit purees ideal for brewing? Fresh fruits need to be pasteurised as they might bring unwanted natural yeasts and bacteria. But in the case of fruit purees, you don't have to worry about it. Pop the purees into your fermenting beer at the beginning of the brewing process and enjoy a sweet, fruity beer. If you’ve never taste yuzu before, you’re in for a treat! It’s such a unique and distinctive flavor, which really sets it apart from other types of citrus.

Instructions

For Savory Dishes: try variations of yuzu-marinated fish, seafood, or grilled meat. You can also include it in salad dressings like my Yuzu Vinaigrette with Ginger and Honey,or as a sweet and sour glaze for roasted vegetables or potatoes. Process: Proprietary minimal whole fruit process, presented in its natural state, capturing the true flavor of the fruit and natural essential oils – preserving peak freshness For Enhancing Flavor: I’m still waiting for my chance to make my own yuzu kosho. Until then, I will settle for using yuzu-flavored products in HOW TO USE:marmalade includes the rinds, so skip this for anything where you want a smooth texture. Use as a spread or the more traditional Korean use of stirring 1-2 tablespoons into hot water for yuja-cha(yuzu tea). How to Store This unique flavor has been celebrated in Korean and Japanese cuisine for centuries. In Korean cuisine, it’s also called “ yuja” and used for hot or coldyuzutea (“ yuja-cha“) but there are subtle differences in taste and aroma depending on where the fruit is grown. What Pairs Well With Yuzu?

For Sweet Desserts: I’m picturing a yuzu sorbet or granita, infused cakes or tiramisu, and all kinds of yuzu-flavored creams, curds, or custards inside flaky tarts and pastries Limonene and other volatile aromatic compounds: A very small human trial investigated the effects of inhaling a diffused yuzu essential oil on mood and stress. Since yuzu shares some of the same aromatic compounds as bergamot and lavender, it was hypothesized there could be benefit. The results indicated smelling the yuzu fragrance could lower a salivary biomarker that non-invasively measures psychological stressors. However, there are limits to this randomized crossover study and more research is needed. Take three of the avocados, remove the stones in the middle, and separate the avocado from its skin using a large spoon. Place the flesh in food processor and blend it into a purée with the yuzu juice and the juice of one lime. Season with salt.

Today, Monin continues to build on their history of innovation and bring unique, on-trend flavorings to market. We asked Senior Vice President of Marketing Stasha Johnston what bartenders should know about mixing with Monin’s Yuzu Purée. For side dishes and vegetables, pair it with carrots, salad greens or lettuce, mushrooms, and onions. If used in a sauce or dressing, it can also work well with green beans, broccoli, or Brussels sprouts.

I love cooking yuzu with fresh vegetables from the farm," says Patel, "as it has a tart and sweet flavor profile that adds a citrusy note to fresh produce." Use it on vegetables directly or in a vinaigrette or marinade. For fruit combos or sweet dishes, try apricots, caramel, ginger, mangoes, and other sour citrus fruits like lemons, lime, grapefruits, and oranges (especially mandarin orange) Yuzu is a citrus fruit that resembles grapefruit, and has taste similar to lemon and lime. Although it is believed to have originated in China, it's become a very popular cuisine ingredient in Japan. It is rarely eaten as a fruit, and instead used to make ponzu sauce, teas, and vinegar. Yuzu has a sour and tart taste similar to lemon, but is incredibly flagrant and floral, so much that it is sometimes use to make perfumes. Many people compare yuzu to hybrid of mandarin and grapefruit. It is very popular to make gin or sake drinks. Where to find Yuzu

Since yuzu’s flavor is similar to other citrus fruits, it works well with some of the same pairings. Whenever I’m challenged by what to pair with something, I turn to The Flavor Bible. This book is one of my favorite resources to better understand flavor pairings and spark some creativity in my kitchen. If you don’t already have a copy, I recommend adding it to your shelf! They even have a vegetarian versionwith expanded recommendations for plant-based cooking.

Method: Pour the blueberry puree in the glass and fill with crushed ice. In a shaker, combine cocoa butter-washed tequila, Velvet Falernum, lime juice, and three dashes of yuzu juice and shake. Strain over crushed ice and garnish with micro shiso if available.

In Japan, yuzu is used for so much more than just cooking." Kim continues. "We use it to make tea, medicine, fragrances, bath products, candles, and more." What Yuzu Tastes Like