Would you like to try yuzu at home?
Yuzu moromi (fermented soy beans, mushrooms and yuzu pulp), skin puree, skin powder with chili, red chili yuzu and the bottled yuzu juice that chefs use in sauces, soups and desserts are not sold in area markets. Yuzu juice with added salt -- yuzu no sui -- -is available, but it is not suitable for a yuzu tart or ice cream.
Fresh yuzu fruits from Suzuki Farm in Parsonsburg, Md., are available from late August to late December at the Washington area's two Japanese markets: Naniwa Food (6730 Curran St., McLean; call 703-893-7209) and Daruma (6931 Arlington Rd., Bethesda; call 301-654-8832).
Look for these yuzu products in Asian markets:
CITRON HONEY TEA -- yuzu peel preserved in sugar and honey. Mix with hot water for a tea. Use as a fruit marmalade on toast or as a glaze for roast pork or grilled chicken. $5.99 for a 1.8-ounce jar. Available at Han Ah Reum stores in Wheaton and Falls Church and Super H Mart (10780 Lee Highway, Fairfax; call 703-273-0570).
YUZU PON -- seasoning soy sauce with yuzu. A lemony soy sauce/vinegar for nabemono (one-pot meals). Use as a dipping sauce and seasoning marinade. About $5.39 for 12 ounces. Various brands are available at Daruma and Naniwa Food.
YUZU NO SUI -- yuzu juice with salt added. Use as a dressing for cucumber salad or combine with other ingredients in a vinaigrette for a mixed salad. Add a few drops as a finishing touch for miso soup. Mix with sauteed or steamed vegetables. Serve as a condiment with broiled fish. $8.40 for a 3.3-ounce bottle; above left. Available at Daruma.
KANSOH YASAI -- dried yuzu peel. Sprinkle on top of miso soup or broiled fish. Combine with grated ginger and soy sauce as a dip for chicken and fish. About $2.75 for 3.5 grams. Available at Naniwa Food and Daruma.
YUZU KOSHO -- green chili and yuzu paste. A spicy condiment for hamburger and steak. Use in place of wasabi with sushi and maki rolls. Also, a favorite with cold tofu. $3.30 for a 3.5-ounce tube; above right. Available at Daruma.
-- Walter Nicholls