Yuzu, craze of the season

Marugoto Kochi (Ginza)

 
A citrus fruit of gentle yellow-golden colour and refreshing acidity, yuzu has been deeply ingrained in the Japanese life since ancient times. The peel yields a wonderful citrus fragrance with a hint of flowery character. It is used to garnish Japanese dishes, and nowadays, to extract essential oil for aromatherapy. The fruit is rarely consumed, but the juice is served in vinegar and dressings. On the winter solstice people relax in a hot bathtub with yuzu and warm up the body. The fruit, especially its aromatic rind, is rich in medicinal properties such as vitamin C and E, β-carotene, citric acid and limonene: excellent for beautiful skin, blood circulation, cancer prevention, anti-aging, anti-stress and relaxation.

Yuzu is produced throughout the country, but none excels Kochi Prefecture in Shikoku, western Japan, in terms of the yield of fruit and the variety of yuzu-based products produced. Seeing is believing. Drop in Marugoto Kochi, a shop in Ginza dedicated to Kochi-made foods and products. Treat yourself with more than 100 yuzu items – fruit, juice, zest, dressings, cosmetics and you name it!!