Yuzu Citrus fruit from Asia

Yuzu is a yellow citrus fruit that is roughly the size between a tangerine and an orange. However, it’s shaped more like a tangerine, quite bumpy, and contains large seeds within the flesh. Yuzu has a lot of vitamin C and is very healthy.

The Yuzu season is in winter. Yuzu originally comes from China, and reached Japan and Korea during the Tang Dynasty. Even today, it is still frequently used in Japanese cuisine and Korean cuisine. Yuzu has an exceptionally complex, unique aroma that’s hard to put into words. Its taste is somewhat reminiscent of lemon and tangerine. Yuzu is slightly bitter and sour, since it is a citrus fruit, but also highly aromatic. Even the peel of Yuzu boasts a strong fragrance. If you’re not familiar with the taste of Yuzu, it can seem rather strange to you. As kids, neither my brothers nor I liked Yuzu, since the fruit’s flavor is so distinctive—but these days, I’ve learned to appreciate it. Just like wine, beer, and olives require some getting used to when you try them for the first time!

Yuzu is generally rarely eaten on its own, but rather used as a seasoning. You can buy it as tea, as a spice (refined with chili), as juice and as a soft drink. There are also sweets with yuzu flavor. In addition, Yuzu is used as a bath salt—you can buy a variety of bath additives with Yuzu scent, or even put the fruit itself into the water, which smells absolutely wonderful. But since this is a food blog, I’ll leave that topic aside!

Yuzu in Cooking

Yuzu is often used to enhance Ponzu (sauce) for Nabe (hot pot). Here, the pot is placed directly on the table, the cooked ingredients are served and refined with Ponzu. There is a classic nabe variety without Yuzu, but the version with Yuzu is very popular, because the vegetables, meat, and fish in the nabe absorb Yuzu’s special aroma. Yuzu fruit is also highly sought after in gourmet cuisine thanks to its complex aroma. Gourmet chefs all over the world—including in Germany—use Yuzu in their dishes. Usually, only the grated peel of the fruit is used.

In Japan, Yuzu is often an important ingredient for desserts. Dried or powdered Yuzu is used in cakes, cookies, or jams. There are also Yuzu extracts, pastes, powders, purees, and Yuzu vinegar. In addition, there is Koscho (which means "pepper" in Japanese). This is a spice paste made from grated Yuzu peel, chili, and salt, and for example, is used to season meat dishes. Much like miso, Yuzu is a key flavoring ingredient in various Japanese dishes.

Botanical Characteristics of Yuzu

Yuzu (Citrus junos) is a citrus fruit native to Japan for centuries, with a distinctively irregular, wrinkly rind and an intensely refreshing fragrance. The fruits are usually ball-shaped to slightly flattened and weigh about 100–130 g per fruit, making them part of the unique Japanese fruit varieties ^[1]. What always impresses me is the thick, highly oil-rich peel, which contains aromatic substances like limonene and pinene that immediately fill a room with their scent when cut or grated.

In terms of taste, Yuzu is characterized by a very high acidity. Therefore, it’s not really suitable for eating raw, but it’s unbeatable as a flavor and fragrance note in food and drinks. If you’ve ever had a chance to smell fresh Yuzu, you know why this fruit is so special—the aroma is truly unique!

Historical Background

Although Yuzu originally comes from China, it was introduced to Japan at the very latest during the Nara and Heian periods. It’s fascinating that the fruit is already mentioned in historical sources from 772 AD, as a comparison for the size of a meteorite. In Japan, Yuzu has a long tradition, especially in the form of "Yuzu 湯" (Yuzuyu, "Yuzu Bath"), which is traditionally taken during the winter solstice and is highly valued as a healing and fragrant bath.

The first time I had the chance to take a traditional Yuzu bath in Japan, I was surprised by the soothing effect on my skin and the wonderful fragrance that filled the entire room. Since then, I’ve tried to continue this tradition at home by adding a few yuzu fruits to my bath during the winter solstice.

Cultivation and Production in Japan

In Japan, Yuzu is mainly cultivated in the prefectures of Kōchi (about 51%), Tokushima (about 12%), and Ehime (about 12%) ^[2]. According to the official report "特産果樹生産動態等調査" by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), the harvested yuzu quantity in the reporting year was an impressive 32,673.8 tons ^[3].

The cultivation area for Yuzu covers 485.9 hectares ^[4], with a shipping volume of about 30,772.1 tons. In total, Japan’s cultivated yuzu areas add up to around 2,218 hectares with an annual shipment of about 21,498 tons (as of 2021).

On my last trip to Kōchi, I had the chance to admire the beautiful yuzu plantations in person, and I was impressed by the care with which the fruits are grown. The scent that lingered over the fields was truly indescribable!

Varieties and Characteristics

Yuzu features a wide range of varieties, differing in harvest time, fruit thickness, and thorniness ^[5]:

• Kito (木頭) type and Unno (海野) type: These classic autumn varieties are distinguished by a particularly strong aroma.
• Yamane (山根) type: This variety matures earlier than other types.
• Tada-nishiki (多田錦): A special variety that is seedless and has fewer thorns, with a smaller fruit diameter.

There are also close relatives of Yuzu:

• Hanayuzu (花柚子): These small, thin-skinned fruits are known for their mild aroma.
• Shishi-yuzu (獅子柚子) / Oni-yuzu (鬼柚子): These large, thick-skinned fruits are mainly used for preserves and marmalades.
• Yukou (柚柑): A cross between Yuzu and the “Nine and a Half Year Mandarin”, which is especially used intensively in Ponzu sauces.

At a market in Tokyo, I once got to compare different Yuzu varieties side by side and was amazed by the differences in size, shape, and intensity of fragrance. The Kito type, in particular, impressed me with its intense aroma!

Nutrients and Active Ingredients

Yuzu fruits are not just a pleasure in terms of taste but are also valuable for your health. They contain, among other things, ^[6]:

• Citric acid: Helps prevent fatigue and has a refreshing effect.
• Pectin: A soluble dietary fiber that is good for digestion.
• Vitamin C and vitamin A: Important vitamins for the immune system and skin health.
• Aroma compounds: Limonene, pinene, and yuzunone give the fruit its characteristic fragrance.

This special combination of active ingredients makes Yuzu a valued ingredient for cosmetics, for health support, and for flavoring food and drinks. During my time in Japan, I especially enjoyed the invigorating effect of yuzu drinks after a long day—the high vitamin C content is really noticeable!

Uses in Cooking and Cosmetics

There are many ways to use Yuzu:

• Flavoring: The peel is used for spice pastes like Yuzukosho and Yuzumiso, while the juice is used in dressings and drinks. Yuzu is an important component of Japanese seasonings.
• Cosmetics: Yuzu is used in anti-aging products and for skin brightening.
• Traditional use: The Yuzuyu (柚子湯) bath at the winter Yōji festival promotes microcirculation and skin care.

One of my favorite uses is making homemade Yuzukosho. The combination of grated yuzu peel, fresh chili, and sea salt makes a paste that takes meat and fish dishes to a whole new level. It’s similar to Furikake, another popular Japanese spice blend. If you haven’t tried it yet, I highly recommend giving it a go!

Selection and Storage

When choosing Yuzu fruits, you should look for the following characteristics:

• Firm, round shape
• Even yellow coloring

With the special Kokonoe Yuzu varieties (GI varieties), a high natural gloss and dense flower set (盲果少) are signs of high quality.

For storage:

• Unripe varieties (like Hanayuzu or Yuzu for Yuzuyu) can ripen in cold storage.
• Ripe fruits should be stored cool and dry, and consumed within one week.
• For year-round use, you can freeze the zest or portion the juice and freeze it.

From my own experience, frozen yuzu juice in small ice cube trays is a convenient way to enjoy the special flavor all year round. One cube is often enough to give a dish or drink that typical yuzu aroma.

Yuzu Season Calendar

Month	1	2	3	4	5	6	7	8	9	10	11	12
Yuzu Varieties	(Yuzuyu) 12/21-1/5								Development phase (Hanayuzu)	Beginning GI varieties	Main harvest (yellow)	Main harvest (yellow)

• Early varieties: Early green harvest (Hanayuzu) in September
• Main season: October to December (yellow yuzu)
• Tradition: Yuzuyu at the winter solstice (December 21 to January 5)

The last time I was in Japan in November, I got to see the yuzu harvest in Kōchi. The yellow fruits glowed among the green leaves, and the scent drifting over the plantations was truly indescribable! The harvest season is definitely the best time to visit Japan if you love Yuzu.

Health Benefits of Yuzuyu

The traditional Yuzu bath (Yuzuyu) is especially valued during the winter solstice. In many Onsen (hot springs) in Japan, the water is infused with yuzu fruits at this time, which not only spreads a wonderful fragrance but is also soothing for the skin.

Capybara Onsen – A Unique Tradition

A very special attraction in Japan is the so-called "Capybara Onsen" at the Izu Shaboten Zoo. In this tradition, which has existed since 1982, capybaras refresh themselves every year from November to early April in heated open-air baths, sometimes also infused with Yuzu. This unique attraction is a popular stop on travels in Japan.

• Period 2025/2026: November 2025 to early April 2026
• Zoo opening hours: 9:00 a.m. to 5:00 p.m. (until 4:00 p.m. in winter)
• Admission: 2,700 yen (about 16 euros) for adults ^[7]

The park is located right at the foot of Mt. Omura, a grassy volcanic cone that I can personally highly recommend for a sunset visit. The view from there is breathtaking and an unforgettable experience during a Japan trip! On the opening day of the Capybara Onsen, instead of the usual tape-cutting, a "Grass-Cutting Ceremony" is held. This attraction has become an “Izu winter classic” and delights visitors with the peaceful sight of blissfully bathing capybaras.

The last time I was in Izu, I got to witness this unique spectacle—the capybaras relaxing in the hot springs with Yuzu fruits is truly an unforgettable sight! If you visit Japan in winter, you shouldn’t miss out on this special experience.

Have you ever used yuzu in the kitchen or tried a yuzu bath? Feel free to share your experiences in the comments! I’m curious which recipes or uses you’ve tried with this versatile fruit.

If you have a green thumb and want to grow your own yuzu tree, these days you can even order small saplings. Later, you can prepare your own Japanese culinary highlights with fresh yuzu: