Yuzu juice has a very strong flavour. It's even more intense than lemon or lime juice, so when used in drinks, a little goes a very long way. Add a drop to cocktails — using it more like a bitter than a conventional fruit juice. It's common to use yuzu in seafood seasoning, again used in similar situations to lemon or lime, but in smaller quantities. Just a single drop of yuzu juice might, for example, be used to dress an opened oyster, it could be incorporated it into a ceviche marinade, or added to a mayonnaise or brunoise. Also experiment mixing yuzu into savoury dressings and marinades along with soy, oil and garlic.
Yuzu also has infinite applications in sweet recipes, where it is best used like an essence, or orange blossom water. Use a few drops to flavour custards, jellies, ices and meringues. Nuno Mendes uses a dash of yuzu in a panna cotta recipe, and also for flavouring tangy, jellied petit fours.
Yuzu powder is also available from some specialist retailers, which blogger Victoria Glass uses as an ingenious alternative to lemon juice in her super-summery yuzu posset recipe.
Think of yuzu in a Japanese context alongside other traditional flavours like ginger, matcha, shochu and soy. The citric acidity means that yuzu works in similar scenarios to orange, lime and lemon — flavouring everything from marmalades to sorbets and light crab or fish dishes. The flower blossom notes provide an extra complexity, meaning that yuzu juice makes an interesting substitution for orange blossom water — working well alongside cinnamon, cloves, pistachio and rose.