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What is Yuzu fruit?
Yuzu is a rare and expensive citrus fruit. The taste is aromatic, zesty and refreshing. It does not overwhelm but compliments with subtlety, much like a sweet scented breeze that tinkles your spirits and indulges your senses.
The fruit is believed to be a hybrid of mandarin orange. It was introduced to Japan and Korea during the Tang Dynasty and it is in these nations that it is cultivated most widely. Now, it is grown primarily in the Kochi prefecture in Japan, the green fruit ripens to a bright yellow hue during harvest season in November and December (the green ones are harvested in July and August).
Yuzu contains 3x Vitamin C of a lemon (just 100g of Yuzu has 150mg of Vitamin C), Vitamin P (found in most citrus fruits) that helps Vitamin C absorption and promote healthy blood flow, collagen, malic acid that helps in recovery of muscle aches and citric acid.
Why is Kochi yuzu so famous?
Yuzu has been produced in Kochi Prefecture for more than 1300 years and the Number 1 producer of yuzu in Japan as the Prefecture accounts for 50% of yuzu production!
Kochi is blessed with abundant rain and sunlight, clean water from the local rivers and dense green mountains. Kochi’s climate is dynamic; warm in the day and chilly at night. Such climate and soil are suited for yuzu cultivation and improve the fragrance of yuzus. Farmers in Kochi, Japan cultivate yuzu with much care and dedication, even hand pick yuzus during harvest. Moreover, the farmers use little chemicals in farming and most processing are still manual, especially in harvesting and sorting.
Since the launch in Nov 2011, MARIGOLD PEEL FRESH Select Yuzu has wowed consumers (including the Governor of Kochi) with the refreshing, premium taste of Japanese Yuzu and has gained a huge following. The taste is uplifting and has a floral aroma.
Now you can indulge in the rare and expensive Yuzu fruit, all year round with MARIGOLD PEEL FRESH Select Yuzu! The secret for the winning taste is the pure, premium yuzu juice from Kochi Prefecture, Japan in Select Yuzu juice. It is enticingly refreshing and a blissful indulgence for any time of the day. I have done two Japanese meals to pair with the refreshing MARIGOLD PEEL FRESH Select Yuzu. Enjoy!
Tonkatsu (Japanese pork cutlet) is a very common dish in Japanese restaurants. For this recipe, I decided not to deep-fry it. Instead, I go for the healthy way, that is to oven bake it. It’s still crispy on the outside and juicy inside!
- ¾ cup breadcrumbs (panko)
- 1 tbsp. olive oil
- 2 pieces pork loin (about 250g)
- 1 tsp. salt
- 1 tsp black pepper
- 2 tbsp. all-purpose flour
- 1 large egg, beaten
- 1 tbsp. black or white sesame seeds
- Preheat the oven to 200 degree celsius. Line parchment paper on baking tray.
- Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Allow to cool.
- Pound the pork with a meat pounder, or use the back of knife to pound. Sprinkle salt and freshly ground black pepper.
- Coat each pork piece in the flour, eggs and toasted breadcrumbs. Place the pork on the prepared baking tray and bake for 20-25 minutes.
- Cut tonkatsu into 1 inch pieces and serve. You can add some tonkatsu sauce or sesame sauce to pair with the meat.
- Yuzu Dip
- If sesame sauce or tonkatsu sauce is too heavy for you, replace it with a light and tangy yuzu dip.
- Ingredients
- 1/4 cup MARIGOLD PEEL FRESH SELECT Yuzu juice
- 1/4 cup soy sauce
- 1/3 cup sake
- 1 cup water
- 1/2 cup mirin
- Combine all the ingredients together, allow it to sit at room temperature for at least 1 hour before using. Or you can keep it in the fridge up till a month.
Okonomiyaki is a Japanese pancake made of shredded cabbage, eggs, flour and a variety of ingredients and topped with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. The dish originated from Osaka. Okonomi means “what you like” and yaki means “grilled.” You can make okonomiyaki with “what you like” by adding other ingredients like squid, pork belly, noodles etc. Enjoy the tasty okonomiyaki with a cold glass of MARIGOLD PEEL FRESH SELECT Yuzu drink!
- 300g cabbage (about half cabbage), finely shredded
- 1 cup prawns, chopped into small piece
- some oil
- 1 cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. sugar
- ¼ tsp. baking powder
- ¾ cup water
- 2 eggs
- ½ cup Tenkasu (Tempura scraps)
- Okonomi sauce
- Japanese mayonnaise
- Katsuobushi (dried bonito flakes)
- Dried green seaweed powder (Aonori)
- In a large bowl, combine flour, salt, sugar, and baking powder.
- Add eggs, Tenkasu, and prawns, and mix well. Stir in the cabbage.
- In a non-stick frying pan heat oil on medium heat. Scoop one ladle of batter and place on the pan. Cook for about 5 minutes and turn it over to cook for another 5 minutes. Transfer to a plate.
- Apply Okonomi Sauce and Japanese mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed for garnish.
- SPECIAL: Yuzu Cream Sauce
- You can replace the okonomi sauce with a more refreshing yuzu cream sauce!
- Ingredients
- 1/4 cup MARIGOLD PEEL FRESH SELECT Yuzu juice
- 1/4 cup honey
- 1 cup sour cream
- Mix Yuzu juice and Honey together in a small bowl until blended. Fold in Sour cream until blended thoroughly. It can also be served over grilled fish or chicken.
MARIGOLD PEEL FRESH SELECT Yuzu is available in 250ml, 1L and the new 1.89L pack sizes, in all hypermarkets, supermarkets, selected convenience stores, petrol marts, minimarts and provision stores. 250ml is retailing at $1.30, 1L at $3.25 and 1.89L at $6.10.
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