Yuzus are renowned for their citric sharpness and heady, floral fragrance. The East Asian fruit resembles a small and stout, bumpy lemon, but are quite different to the usual fruits found in the citrus sections of British supermarkets.
First, their plump white pips are far larger than that of a lime or lemon, meaning it's hard to extract segments of flesh as you might with an orange or grapefruit. Also, when halved and juiced, a yuzu produces less liquid than British chef might expect from familiar citrus fruits. So if a recipe asks for the juice of one lemon, then a yuzu substitute might require the juice of two or more.
Despite this, yuzus are exceedingly fragrant fruits which are really exciting to cook with. As with all citrus fruits, the zest is the most intensely aromatic part, rich with essential oils. It can be grated using a regular microplane, or sliced using a paring knife to be dried or candied. Slivers of rind might also be used in a marmalade, and is also the traditional garnish in a savoury chawanmushi custard.
The juice is sharp but fragrant – closest to the blossom notes of the bergamot used in Earl Grey tea. As with a lime or lemon juice, yuzu juice has both savoury and sweet applications. It can might be used in a vinaigrette, to brighten a curry or lift a fillet of fish. Its sweet applications are endless – it could be added to a yuzu curd for breakfast, stirred into a tart for dessert or mixed into a plain cake batter to give afternoon teas an exotic edge. Often yuzu juice is mixed with honey and used in a variety of drinks from tea to cocktails too.