Yuzu: The Japanese Citrus Bath Fruit
Yuzu is the most aromatic citrus in Japanese cuisine. The story of this fragrant fruit, its hot-bath tradition, and how to grow it.
Yuzu (Citrus junos) is a wild Asian citrus best known as a flavoring in Japanese cuisine โ the zest and juice are used in ponzu sauce, yuzu-koshล, and miso. It is intensely aromatic and considered too sour to eat raw. Japanese culture also celebrates yuzu in winter bathing โ floating yuzu in a hot bath on the winter solstice (yuzu-yu) is believed to ward off colds.
Origin and history
Native to central China. Brought to Japan via Korea over 1,200 years ago. Yuzu has been a core ingredient of Japanese cuisine since the Nara period (700s CE).
Where yuzu grows today
Japan is by far the largest producer, followed by South Korea and China. Small commercial production has begun in California, Spain, France, and Australia in recent decades โ driven by Japanese cuisine's global popularity.
How to grow yuzu
Yuzu is the most cold-hardy true citrus species, surviving down to -9ยฐC briefly. USDA Zones 7-9 outdoor. Slow-growing tree (8-15 years to first fruit from seed; 3-5 years from a grafted tree). Spiny branches make harvest careful work.
Bottom line
A demanding but rewarding cold-hardy citrus. Plant in a sunny corner if you cook Japanese food โ the zest of fresh yuzu has no real substitute.
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