Kankitsu Labo 100% Yuzu Concentrate
If you haven’t yet come across yuzu, this Asian citrus brings together the fragrance of Meyer lemons, the tartness of lime and the bitter crispness of grapefruit. And yuzu is all that’s in Kankitsu Labo’s 100% Yuzu Concentrate. Once it’s harvested in Kawakami, the native Japanese habitat of yuzu, the fruit is pressed on all sides to maximize extraction, flavor and aroma. Sweet like an orange and tart like a lemon, with floral and herbaceous notes, this concentrate lends itself well to baking, cocktails, dressings and more. Use it in place of lemon juice, like on avocado toast, or add a dash to seafood, like when curing fish for ceviche. Even better? There are absolutely no additives, colors, fragrances or preservatives involved.
Natsukashiya Japanese Yuzu Gummies
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet treats. Made with real yuzu juice from citrus grown in the Kochi and Tokushima Prefectures, each of Natsukashiya’s bite-sized jellies start with a crystalline crunch from a fine sugar coating, which gives way to a tender and chewy interior. Bold, with a zippy tartness, and a sweet citrus flavor, the full brightness of the fresh fruit shines through. Unlike other gummies that taste artificial and overly sweet or stick to your teeth, even those who don’t crave candy will reach for a second or third of this special treat.
Enokida Jozo Yuzu Miso
Saucy and full of punchy yuzu flavor, Enokida Jouzo's Yuzu Miso is a lovely twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and yuzu, a tart citrus fruit grown in Japan. Add this citrusy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a place known for its fermented foods, the company has been in business for over 100 years.
King Foods Kabosu Dressing
A popular Japanese citrus closely related to yuzu, kabosu is the star ingredient in this tangy dressing. Prepared by accomplished chef to the Japanese royal family and head of King Foods, Takashi Hidie, it combines satisfyingly acidic kabosu juice with sugar, vinegar, EVOO, dashi and bonito powder for a tart and smoky result with the right amount of sweetness. We don’t just reserve this light dressing for salad, though—use it to marinade meat or as a dipping sauce, add it to rice and noodles or drizzle on steaks, burgers and sandwiches.
Kito Yuzu Extra Virgin Olive Oil
The Kito district of Tokushima Prefecture is known as the birthplace of yuzu trees in Japan, so it’s only fitting that Ogon no Mura Co., Ltd’s Yuzu Extra Virgin Olive Oil is made from fresh yuzu picked in the region. It’s why the brand’s name also translates to “a village shining with the gold of ripened yuzu fruit.” Locally grown without chemicals or pesticides and certified with a Geographical Indication, the bright Asian citrus fruit is pressed for oil within 24 hours after harvesting to capture the freshest flavor. This oil is then paired with mild, smooth Taggiasca Extra Virgin Olive Oil, sourced from Liguria, Italy, for a flavorful and bright final product that expertly balances sour and sweet notes. With an aroma that falls between a mandarin orange and a Meyer lemon, it leaves behind a hint of fruitiness and pleasant richness on anything it’s drizzled over. Use to dip bread or for finishing crudo, ceviche, soups, noodles, salads and more.
Kankitsu Labo Dry Candied Citrus Peels 5 Pack Sampler
Harvested and made in the Ehime Prefecture of Japan, Kankitsu Labo’s Dry Candied Citrus Peels are unique and full of complex, fresh citrus flavor. Kankitsu’s—translating to “Japanese citrus,” is a fitting company name—sampler pack of candied citrus rinds ranges far beyond the common flavors of lemon and orange that you’d find in the United States. Perfectly sugared and never sticky, try yuzu for a pleasant, fruity bitterness; gently tart amanatsu; rich, sweet-and-sour iyokan; refreshing and light kawachi bankan or vibrant, tangy blood orange. Snack on them as they are, sprinkle over ice cream and yogurt, use as a garnish on cocktails or add into baked goods like muffins, pies and cakes.
Bando Farm Yuzu Salt
A close cousin of the fragrant meyer lemon, yuzu balances punchy citrus with floral freshness. While many flavored salts go too easy on the aromatics, this one makes a true statement—likely because it incorporates the peel, juice and pulp of the fruit and not just the rind like your standard citrus salt. Shaved into airy flakes that melt on the tongue like snowflakes, this elegant salt yields a lightness and delicate crunch that’s not present in denser grains. It’s laced with a pale yellow powder, a clear visual of its vibrant, mild-sour taste. The flavor is unquestionably yuzu: complex and bright, not mellowing into a vague citrusy taste like other similar products, but the even salt itself brings its own nuanced taste to the table. Mined from a 420 million year old salt dome, it offers earthy mineral and peppery notes. Infinitely sprinklable, this seasoning distills the zest and punch or fresh yuzu into a shelf-stable format. Sprinkle atop deep fried dishes like French fries or our Japanese Fried Chicken to cut the richness, or incorporate into a rub for grilled meats to balance the well-browned savoriness with citrus. Shake into soups or into side dishes like our Sichuan Dry-Fried Cauliflower. And if it’s after 5 o’clock, consider using the salt to rim our Chili-Pineapple Margarita.
Yakami Orchard Yuzu Marmalade
Juicy, flavorful and wonderfully textured Yakami Orchards Yuzu Marmalade is made with fresh, local yuzu from a collective of family farms in Japan’s Miyazaki prefecture. Balanced out with honey and sugar, this yuzu marmalade is bright, tart and warmly sweet with every bite. Just by opening a jar of Yakami Orchards’ product, you’ll be able to smell the bright and subtly floral aroma of yuzu. We love the plentiful chunks of yuzu rind, which are thinly sliced and add texture without making the marmalade clumpy. The yuzu pieces contribute a pop of piney bitterness that is a pleasant counterbalance for the overall sweet spread.