Citrus junos

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Yuzu
Yuzu oranges (6459456959).jpg
Scientific classification Red Pencil Icon.png
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Sapindales
Family: Rutaceae
Genus: Citrus
Species:
C. junos
Binomial name
Citrus junos

Citrus junos [1] [2] or yuzu (from Japanese ユズ) (or more precisely, Citrus × junos [C. reticulata × C. ichangensis]) is a citrus fruit and plant in the family Rutaceae. It is called yuja (from Korean 유자) in Korean cuisine context. Both Japanese yuzu and Korean yuja are cognates of Chinese yòuzi (柚子), but the Chinese word means pomelo. Yuzu is called xiāngchéng (香橙) in Chinese.

<i>Citrus</i> genus of fruit-bearing plants (source of fruit such as lemons and oranges)

Citrus is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes.

Fruit part of a flowering plant

In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering.

Rutaceae family of plants

The Rutaceae are a family, commonly known as the rue or citrus family, of flowering plants, usually placed in the order Sapindales.

Contents

Description

The fruit looks somewhat like a small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic, typically range between 5.5 cm (2.16 in) and 7.5 cm (2.95 in) in diameter, but can be as large as a regular grapefruit (up to 10 cm (3.93 in) or larger).

Grapefruit citrus fruit

The grapefruit is a subtropical citrus tree known for its relatively large sour to semi-sweet, somewhat bitter fruit. Grapefruit is a citrus hybrid originating in Barbados as an accidental cross between two introduced species – sweet orange, and pomelo – both of which were introduced from Asia in the seventeenth century. When found, it was nicknamed the "forbidden fruit". Frequently, it is misidentified as the very similar parent species, pomelo.

Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large, leaf-like petiole, resembling those of the related kaffir lime and ichang papeda, and are heavily scented.

Petiole (botany)

In botany, the petiole is the stalk that attaches the leaf blade to the stem. Outgrowths appearing on each side of the petiole in some species are called stipules. Leaves lacking a petiole are called sessile or epetiolate.

Kaffir lime A citrus fruit native to tropical Southeast Asia and southern China

Citrus hystrix, called the kaffir lime, makrut lime or Mauritius papeda, is a citrus fruit native to tropical Southeast Asia and southern China.

Papeda (citrus) subgenus of plants

Papeda or papaeda is the common name for a group of citrus native to tropical Asia that are hardy and slow growing, and produce unpalatable fruit. Walter Tennyson Swingle segregated these species into a separate subgenus, Papeda. It included the Ichang lemon, yuzu, kaffir lime, kabosu, sudachi, and a number of wild and uncultivated species and hybrids. Recent genetic analysis shows the papedas to be distributed among distinct branches of the citrus phylogenetic tree, and hence Swingle's proposed subgenus is polyphyletic and not a valid taxonomic grouping, but the term persists as a common name.

Yuzu closely resembles sudachi (a Japanese citrus from Tokushima Prefecture) in many regards; they share a similar mandarin-ichang papeda ancestry, though yuzu eventually ripen to an orange colour, and there are subtle differences between the flavours of the fruit.

Sudachi species of plant, Sudachi

Sudachi is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture in Japan. It is a sour citrus, not eaten as fruit, but used as food flavoring in place of lemon or lime. Genetic analysis shows it to be the product of a cross between a yuzu and another citrus akin to the koji and tachibana orange.

Japanese citrus citrus fruit plants growing in Japan

A number of citrus fruits are grown in or strongly associated with Japan. Many of these fruits are of Chinese origin, but have been modified or specially bred for cultivation in Japan.

Mandarin orange species of plant, use Q190024 for the Mandarin orange

The mandarin orange, also known as the mandarin or mandarine, is a small citrus tree with fruit resembling other oranges, usually eaten plain or in fruit salads. Reddish-orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification.

Cultivation

The Yuzu originated and grows wild in central China and Tibet. It was introduced to Japan and Korea during the Tang Dynasty and it is in these nations that it is cultivated most widely. [3]

Tibet plateau region in Asia

Tibet is a historical region covering much of the Tibetan Plateau in Inner Asia. It is the traditional homeland of the Tibetan people as well as some other ethnic groups such as Monpa, Tamang, Qiang, Sherpa, and Lhoba peoples and is now also inhabited by considerable numbers of Han Chinese and Hui people. Tibet is the highest region on Earth, with an average elevation of 4,900 metres (16,000 ft). The highest elevation in Tibet is Mount Everest, Earth's highest mountain, rising 8,848 m (29,029 ft) above sea level.

Korea Region in East Asia

Korea is a region in East Asia. Since 1948, it has been divided between two distinct sovereign states: North Korea and South Korea. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. Korea is bordered by China to the northwest, Russia to the northeast, and neighbours Japan to the east by the Korea Strait and the Sea of Japan.

It is unusual among citrus plants in being relatively frost-hardy, due to its cold-hardy C. ichangensis ancestry, and can be grown in regions with winters at least as low as -9 °C (15 °F) where more sensitive citrus would not thrive.

It is also known that growth is slow, sometimes called in a Japanese phrase, "Peach and Chestnut, 3 years. Persimmon, 8 years. Big dummy Yuzu, 18 years." For this reason, in cultivation, grown from seed takes more than ten years to fruit, so in order to shorten the period to fruit, it is often made to be able to harvest in a few years with grafting to Karatachi.

Varieties and similar fruits

In Japan, an ornamental version of yuzu called hana yuzu(花ゆず, 花柚子) "flower yuzu" is also grown for its flowers rather than its fruit. A sweet variety of yuzu known as the yuko, only present in Japan, became severely endangered during the 1970s and 1980s; a major attempt has been made to revive this varietal in southern Japan. [4] Another variety of yuzu in Japan, with knobby skin is called shishi yuzu(獅子柚子, literally "lion yuzu"). [5]

Dangyuja, a Korean citrus fruit from Jeju Island, is often considered a type of yuja due to its similar shape and flavour, but it is genealogically a variety of pomelo.

Use

Culinary use

Japan

The yuzu's flavour is tart, closely resembling that of the grapefruit, with overtones of mandarin orange. It is rarely eaten as a fruit, though in the Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat as lemon is used in other cuisines.

It is an integral ingredient (along with sudachi, daidai, and other similar fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced.

Yuzu is often combined with honey to make yuzu hachimitsu (柚子蜂蜜)—a kind of syrup that is used to make yuzu tea (柚子茶) or as an ingredient in alcoholic drinks such as the yuzu sour (柚子サワー). [6]

It is also used to make liquor (such as yuzukomachi, 柚子小町) and wine. [7] [8]

Yuzu can also be used to make various sweets including marmalade and cake.

Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chili peppers, and salt.

Slivered yuzu rind is also used to garnish a savoury, salty egg-pudding dish called chawanmushi , as well as miso soup. [9]

It is often used along with sudachi and kabosu .

Yuzu has also been used extensively in the flavoring of many snack products, such as Doritos.

Korea

In Korean cuisine, yuja is most commonly used to make yuja-cheong (yuja marmalade) and yuja tea. Yuja-cheong can be made by sugaring peeled, depulped, and thinly sliced yuja, and yuja-cha (yuja tea) can be made by mixing hot water with yuja-cheong. Yuja-hwachae (yuja punch), a variety of hwachae (fruit punch), is another common dessert made with yuja. Yuja is also a common ingredient in Korean-style western food, such as salads. [10]

Western world

Beginning in the early 21st century, yuzu has been increasingly used by chefs in the United States and other Western nations, achieving notice in a 2003 article in The New York Times . [11]

Other uses

Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance. In Japan, bathing with yuzu on Tōji, the winter solstice, is a custom that dates to at least the early 18th century. [12] [13] [14] Whole yuzu fruits are floated in the hot water of the bath, sometimes enclosed in a cloth bag, releasing their aroma. [15] The fruit may also be cut in half, allowing the citrus juice to mingle with the bathwater. The yuzu bath, known commonly as yuzuyu, but also as yuzuburo, is said to guard against colds, treat the roughness of skin, [13] warm the body, and relax the mind.

The body of the taepyeongso , a Korean traditional oboe, close to the Chinese Suona or the Zurna, is often made from jujube, mulberry or yuzu wood.

See also

Related Research Articles

Ponzu

Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

<i>Citrus ichangensis</i> variety of citrus

Citrus ichangensis, the Ichang papeda, is a slow-growing species of papeda that has characteristic lemon-scented foliage and flowers.

Pomelo citrus fruit

The pomelo, Citrus maxima or Citrus grandis, is the largest citrus fruit from the Rutaceae family. It is a natural (non-hybrid) citrus fruit, similar in appearance to a large grapefruit, native to South and Southeast Asia. The pomelo is one of the original citrus species from which the rest of cultivated citrus have been hybridized. The popular fruit is used in many festive celebrations throughout Southeast Asia.

Yuja tea yuja tea

Yuja-cha or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong. Yuja tea is popular throughout Korea, especially in the winter. This tea is created by curing yuja into a sweet, thick, pulpy syrup. It is healthy and does not contain caffeine. They are often sold in markets and used in households as a common cold remedy. Yuja tea is made from the fruit Yuja, citron, or Yuzu, a japanese fruit. These fruits do not contain much juices, unlike other citrus fruits. They are able to cook in high temperatures without losing its tart flavor. Yuja fruits have an amazing fragrance. Its strong scent comes from the zest, juices, and essential oils. Yuja tea is both bitter and sweet. In addition, Yuja tea is a preservative, so it can be left out on a shelf or counter.

Iyokan species of plant, Iyokan

The iyokan, also known as anadomikan (穴門みかん) and Gokaku no Iyokan, is a Japanese citrus fruit, similar in appearance to a mandarin orange, arising from a cross between the Dancy tangerine and another mandarin variety, the kaikoukan. It is the second most widely produced citrus fruit in Japan after the satsuma mandarin.

Zest (ingredient) food ingredient from the peels of citrus fruits

Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods.

Hwachae Korean traditional drinks

Hwachae is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honied water or honied magnolia berry juice. In modern South Korea, carbonated drinks and/or fruit juices are also commonly added to hwachae. Hwachae is often garnished with pine nuts before it is served.

Yuja-hwachae is a variety of hwachae, Korean traditional fruit punch made with finely shredded yuja, Korean pear, and honey or sugar. In Korea, yuja are largely cultivated in the southern part of the Korean peninsula such as Goheung and Wando, Geoje, and Namhae. Therefore, yuja hwachae has been a local specialty of the Jeolla Province and Gyeongsang Province.

Jeonggwa Korean confection

Jeonggwa is a crispy, chewy hangwa with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot, or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly.

Yubeshi Japanese confection

Yubeshi is a type of wagashi. It has several flavor and shape variations, most commonly walnuts or Japanese citrus, and can be round or square, but all yubeshi has a base of sticky rice or rice flour, sugar and soy sauce. The process of production is very labor intensive. A circle is cut out of the top of the yuzu and set aside. A wooden spatula removes the fruit and scrapes away the white pith of the yuzu, leaving only the zest. The fruit is then stuffed with a filling which can range from plain mochiko flour to a traditional blend of mochiko, shōyu, and other spices. The reserved top of the fruit is placed back in as a cap, and the whole thing is steamed repeatedly until the fruit is shiny and brown and the mochi has fully gelatinzed. The longer the product is stored, the harder the texture will become. Both the rind and filling are edible. Yubeshi can be served in many ways, whether sliced thin on top of rice dishes and salad, or softened in a warm soup dish.

Shangjuan citrus fruit and plant originating in East Asia

The shangjuan, or Ichang lemon, is a cold-hardy citrus fruit and plant originating in East Asia.

Citrus taxonomy Botanical classification of the genus Citrus

Citrus taxonomy refers to the botanical classification of the species, varieties, cultivars, and graft hybrids within the genus Citrus and related genera, found in cultivation and in the wild.

Dangyuja is a Korean citrus fruit that is a specialty of Jeju Island. In Jeju language, it is called daengyuji. Dangyuja has a similar shape and flavour to yuja, but is genealogically a variety of pomelo.

Cheong (food)

Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses.

References

  1. ↑ "Citrus junos Siebold ex Tanaka". The Plant List . Royal Botanic Gardens, Kew. 18 April 2012. Retrieved 5 January 2017.
  2. ↑ "Taxon: Citrus junos Siebold ex Tanaka". GRIN . National Plant Germplasm System. 11 May 2014. Retrieved 5 January 2017.
  3. ↑ "Yuzu ichandrin (papeda hybrid). Citrus junos Sieb. ex Tanaka. Citrus ichangensis X C. reticulata var. austere". Citrusvariety.ucr.edu. Retrieved 2012-11-17.
  4. ↑ Kurokawa, Yoko (January 7, 2009). "The Yuko, a Native Japanese Citrus". The Tokyo Foundation.
  5. ↑ photo
  6. ↑ 5分. "柚子サワー | ホームクッキング【キッコーマン】". Kikkoman.co.jp. Retrieved 2012-03-04.
  7. ↑ Archived November 15, 2006, at the Wayback Machine
  8. ↑ Archived September 28, 2007, at the Wayback Machine
  9. ↑ Janet Fletcher (May 31, 2006). "Yuzu & Huckleberry, Flavors of the Moment: How these and other obscure ingredients end up on so many Bay Area menus". SFGate / San Francisco Chronicle .
  10. ↑ "Bureau of Taste: Korean All-Purpose Yuzu Salad Dressing". Sous Chef. 12 September 2014. Retrieved 5 January 2017.
  11. ↑ Karp, David (December 3, 2003). "The Secrets Behind Many Chefs' Not-So-Secret Ingredient". The New York Times. p. 12.
  12. ↑ Emi, Doi (December 21, 2017). "Soaking and Seasoning: The Aromatic Pleasures of "Yuzu"" . Retrieved December 22, 2017. Yuzuyu dates from the Edo period (1603–1868) and may have been partially inspired by a form of Japanese wordplay called goroawase—the characters for “winter solstice” (冬至) and “hot-spring cure” (湯治) can both be read as tōji.
  13. 1 2 "Yuzuyu". Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on August 25, 2007. Retrieved 2012-02-28.
  14. ↑ "Yuzu". Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on August 25, 2007. Retrieved 2012-05-22.
  15. ↑ "Yuzuyu". Dijitaru daijisen (in Japanese). Tokyo: Shogakukan. 2012. Archived from the original on August 25, 2007. Retrieved 2012-05-22.
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