Citrus season is in full swing, and one variety is trendier than ever. While yuzu has long been popular in East Asian ...

While still green and underripe, yuzu is used for its zest and as a garnish. When fully ripened, its juice can be used in recipes. While extremely versatile, yuzu's tart flavor requires it to be ...

A concoction made of gin, yuzu juice, kokuto, simple syrup and egg white - this refreshing cocktail is ideal ... If someone doesn’t eat egg they can remove it from the recipe or substitute with veg ...

If you want to jazz up your beer, especially a Pilsner, then you should be adding this unique citrus, Yuzu, either as juice ...

Gently trim any pastry that is overlapping the tin. Set aside to cool. Mix the yuzu juice, lemon juice and zest together and set aside. Beat the sugar and eggs until they are turning pale ...

In a bowl large enough to accommodate the scallops, combine yuzu juice, honey, olive oil, garlic, turmeric root, if using, ginger root, jalapeno slices and salt. Allow to infuse while preparing ...

Add the yuzu juice and bring the dough together ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

There isn’t a substitute for it, but if you can’t find it at your local Japanese market (where you can also buy bottled yuzu juice), use light soy sauce diluted with some water to taste.