If you're a fan of Korean dramas, you're probably already familiar with yuzu salad, yuzu coffee, and yuzu juice. If you haven't yet, it won't be long before you see it at a cafe near you.
Yuzu is a domestic lemon with uneven skin. This lemon, which turns yellow when ripe, is known for its aroma that combines the tartness of grapefruit with the sweetness of mandarin orange, with hints of flowers and citrus. Yuzu's flavor notes combine orange and sweet lines with the sharp acidity of grapefruit.
It has a complex flavor and a citrus-spicy aroma, and is a common ingredient in Japanese cuisine. Apart from yuzu juice, the aromatic rind is often used in desserts and beverages, both alcoholic and non-alcoholic.
Perhaps that's why Billa introduced Yuzu Sour Beer. Bira 91 has collaborated with Far Yeast Brewing Co., a Japanese brewing company, to launch its first imperial style beer, Yuzugose Sour. “Yuzugose Sour'' is brewed by combining Himalayan pink salt and yuzu peel.
Saikripa Sen Choksi, culinary director and co-founder of Mr. Escobar in Mumbai, vouches for tequila-infused yuzu. Saikripa says, “When combined with white spirits such as tequila, yuzu gives off a lively aroma and citrus kick, adding depth and balance. It doesn't seem to be a fad: applications in cocktails such as the company's Esco Surge, which combines tangy tequila, tangy kaffir lime, and exotic yuzu puree, demonstrate its growing popularity and versatility. Given its successful combination with a variety of flavors, especially tropical flavors, the use of yuzu in cocktails is likely to continue to grow. ”
star ingredients
Across Southeast Asia, yuzu has become a star ingredient in Asia's top 50 bars, says Ashish Nayak, a consultant for a Mumbai-based beer brewing company. Additionally, “As Japanese alcoholic beverages become more popular with the public, cocktails using Japanese ingredients, such as Ramos' Yuzu Whiskey Sour, a Japanese take on the Gin Fizz, are attracting more and more attention.'' added.
Yuzu has recently become a hot topic in cafes and patisseries, as evidenced by its inclusion in macarons, coffee, tea, lemonade, jam, and even sauces. According to Tastewise, a GenAI-powered consumer data platform for food and beverage brands, “Social conversations about yuzu have increased by 10.3% over the past year, and 2.4% of restaurants offer yuzu on their menu. ” It further adds that cake ranks first among the most popular prepared foods in combination with yuzu.
indian experience
Although the Indian F&B industry is not shy about incorporating yuzu in its menus, it faces the challenge of difficulty in obtaining fresh yuzu in India.
Says Shifa Ketchaiyo, a Mumbai-based chef and co-owner of Shifa Hill Road. What we have here (in India) are yuzu juice and yuzu paste (yuzu pepper), which are used in Japanese cuisine. Yuzu juice is used to make ponzu sauce to season carpaccio, and is also used as a dip for gyoza and as a dressing for salads. I also use yuzu pepper to make some dressings, such as yuzu mayo. The drink combines vodka with yuzu pepper to give it a citrusy, peppery flavor. ”
Yuzu pepper is a pungent citrus fermented Japanese paste used as a seasoning. Made with fresh yuzu zest, green chili or Thai bird chili pepper and salt.
Burma Yuzu Boba Tea from Burma | Photo courtesy: Special arrangement
Hanose Shroff, chef at Juju in Pune, has similar ideas buzzing around his kitchen about yuzu. Hanose says, “At Juju Cantina, we try to reduce the use of imported agricultural products as much as possible, but we are willing to make an exception when it comes to yuzu. We will make the traditional seasoning “Yuzu Kosho''. This flavorful paste is known for its bright green color and intense citrus-spicy taste. Yuzu pepper is typically used as a seasoning to add heat and spiciness to a variety of dishes, including soups and carpaccio. Its complexity shines through in the red sea bream crudo (marinated fish cooked) with tiger milk. It's one of those versatile ingredients that adds both citrus and spice to your dishes. ”
True Black Yuzu Cooler | Photo Credit: Special Arrangement
How did the yuzu craze reach India? Rohit Rao, owner of True Black Coffee Shop in Hyderabad, says, He chose it out of curiosity, but was completely captivated by the aroma and flavor of the coffee.
He said: “The F&B industry is changing rapidly. There is a lot of knowledge sharing going on at global food events. Add in social media, people traveling the world, and discussions about food, and this all adds up to the popularity of food. That's how it started spreading. For me, it was a trip to Bangkok and that coffee.”
Has he ever experimented with Yuzu in True Black? “While in Bangkok, a friend from Japan gave me about 20 yuzu pieces. I tried them out and thought of different coffees (cold brews) that could be made with them. But lemon The refreshing flavor of yuzu was so distinct that I immediately thought of a lemonade-like cooler that would bring out the flavor of yuzu, and since yuzu has a nice aroma and strong acidity, I paired it with craft soda water (you can see the champagne bubbles). Now it's a best seller.Since fresh yuzu is hard to come by in Hyderabad, I use concentrated yuzu and preserved yuzu peel.
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