Yuzu is a Japanese citrus fruit that is grown and harvested in East Asia (Japan and Korea, mainly).
The fruit looks somewhat like a small grapefruit with uneven skin, and can be either yellow or green depending on the degree of ripeness.
Yuzu fruit is very aromatic, and typically ranges between two and three inches in diameter, but can be as large as a regular grapefruit.
Though rarely eaten as a fruit, yuzu is a common ingredient in Japanese cuisine, where the highly aromatic zest (outer rind) and juice are used much in the same way that lemons are used in other cuisines.
The yuzu’s flavor is tart and fragrant, closely resembling that of the grapefruit, with overtones of mandarin orange. It is an integral ingredient in Ponzu sauce and yuzu vinegar.
While most mayonnaise is made with vinegar, this is made using 100% yuzu juice as its acid of choice, which adds a bright, citrusy kick and subtle sweetness reminiscent of Kewpie mayonnaise, a Japanese favorite.
We especially like to pair it with seafood, which doesn’t need its usual squeeze of lemon thanks to the tart yuzu flavor. It’s amazing in a tuna salad as well.
Made with freshly harvested eggs, pure yuzu juice, and soybean oil, this preservative-free mayonnaise is absolutely luscious with a bright pop of citrus. Coming in an easy-to-use squeeze bottle, Yuzu Mayo is perfect anywhere you would use traditional mayonnaise. Vastly different – with a pillowy texture and a light citrus flavor.