What is citron?
A bright, aromatic citrus with an outsized personality.
Yuzu (Citrus junos) is an East Asian citrus fruit prized far more for its fragrant peel and tart juice than for eating fresh. About the size of a tangerine, it ripens from green to a sunny yellow, with a bumpy, uneven rind and a powerful floral-citrus aroma somewhere between a lemon, a mandarin, and a grapefruit.
Believed to have originated in central China and spread to Japan and Korea over a thousand years ago, yuzu is remarkably cold-hardy — one reason it thrives where other citrus cannot. Today it is a cornerstone of Japanese cooking, where its zest and juice add a clean, lifting brightness to countless dishes.
The flavor & aroma
Tart, floral, and impossible to mistake.
Bright & tart
Sharper and more complex than lemon, with high acidity that wakes up a dish without overpowering it.
Floral & fragrant
The peel carries an intense, perfumed aroma — the most prized part of the fruit.
Mandarin warmth
Underneath the tartness sits a gentle, rounded sweetness reminiscent of mandarin orange.
Clean finish
A crisp, lifting quality that refreshes the palate — why it pairs so well with rich foods.
How citron is used
A little goes a long way.
- Ponzu & seasonings — yuzu juice forms the citrus backbone of ponzu sauce and countless dressings.
- Zest & garnish — a few shavings of peel perfume soups, sashimi, and grilled dishes.
- Yuzu kosho — a fiery paste of yuzu peel, chili, and salt that lifts noodles and meats.
- Drinks — from hot yuzu-cha (citron tea) to sodas, cocktails, and craft spirits.
- Sweets — marmalades, sorbets, cakes, and confections built around its bright aroma.
- Yuzu-yu bath — whole fruits floated in a hot winter-solstice bath, a cherished Japanese ritual.