Fragrant Japanese citrus “yuzu” is widely used in desserts, drinks, and as a seasoning in Japanese cuisine. In an easy-to-use powdered form, it lets you effortlessly add a touch of authentic Japanese aroma to your dishes.

Add a refreshing aroma and tartness to your dishes

The fresh aroma and acidity of yuzu is recognized by chefs around the world and used in a variety of dishes.

Our yuzu powder is made from yuzu juice, and unlike yuzu peel, it has less bitterness and fresh, zesty taste.

It adds a rich yuzu flavor to a variety of dishes, including sweets, meals, and drinks.

Features of Yuzu Juice Powder

Yuzu from Kochi, Japan

Kochi Prefecture is the number one producer of branded yuzu in Japan, growing about 50% of the yuzu produced in the country.

Can be sprinkled on food

Simply sprinkle it on pasta, salad, yogurt, fruit, ice cream, etc. to add a refreshing taste and aroma.

Versatile

It is ideal for cookies, cakes, and other sweets, as well as for use as an ingredient in dressings and dipping sauces.

Nutrients

Yuzu juice contains nutrients that are good for health and beauty, such as vitamin C, vitamin E, calcium, and potassium.

Recipes for Cooking, Sweets, and Seasonings Using Yuzu Juice Powder

Yuzu Juice Shakin' Flavor French Fries

Ingredients (2servings) 200g French fries [A] 1tsp Salt, 2tsp yuzu juice powder, black pepper to taste

1. Deep fry the fries in 180°C oil until crispy, then drain well on kitchen paper. 2. Mix [A] in a plastic bag. 3. Add the fries from step 1 and shake.

*After plating, sprinkle additional yuzu juice powder to taste.
Japanese-Style Pickled Turnip with Yuzu Juice Powder

Ingredients (4servings) 180g Turnip, 10g turnip leaves [A] 1 tbsp Vinegar, 1 tsp sugar, 1 tsp shredded kelp, 1/4 tsp salt, 1/4 tsp dashi powder, 1/2 tsp yuzu juice powder

1. Peel the turnip and cut it into bite-sized pieces. Finely chop the turnip leaves. 2. Put step 1 and [A] into a plastic bag, gently knead to mix, remove air, and refrigerate. 3. Let it soak in the water that comes out of the turnip. We recommend eating it after marinating for at least half a day.
Yuzu-Flavored Spaghetti Peperoncino

Ingredients (2servings) 200g Spaghetti, 200g chicken thigh, 55g broccoli, 1/2 1 tbsp olive oil, 1tsp salt, [A] 1tbsp Yuzu kosho, 1tbsp yuzu juice powder
1. Cut the chicken into bite-sized pieces and rub in [A]. Boil the spaghetti. 2. Fry the chicken skin-side down. Once the meat is cooked through, sprinkle with 1/2 tsp of salt. 3. Add the broccoli and stir fry. Once cooked, add the pasta and 1 tbsp of cooking water and mix well. Sprinkle with the remaining salt and mix well.
  
  Recipe 2
  
  Yuzu and White Miso Pancakes
  
  Ingredients (2servings) 120g Pancake mix, 25g white miso paste, 75ml soy milk, 1 egg, 1/2 1 tbsp yuzu juice powder
  
  1. Place all ingredients in a bowl and mix well. 2. Heat oil in a frying pan, add all of step 1 and cover. 3. When you smell it cooking, flip it over and cover it. 4. Shake the frying pan after 1 minute, and if the pancake moves, cover and steam for 2 minutes.
  
  *Cook steps 2 to 4 on very low heat.
  
  Recipe 3
  
  Chicken Breast with Yuzu Sesame Seasoning
  
  Ingredients (2servings) 200g Chicken breast [A] 1 tbsp sesame paste, 1 tbsp ground sesame, 1/2 tsp yuzu juice powder, 1tsp sugar, 1 tbsp soy sauce, 1 tbsp dashi stock
  
  1. Add [A] to a bowl and mix well. 2. Cut the boiled chicken breast into pieces, place in a bowl, and pour the sauce from step 1 over it.
  
  Recipe 4
  
  Yuzu Yogurt Bavarian Cream
  
  Ingredients (3servings) 200g Yogurt (sugar free), 1 1/2 tbsp yuzu juice powder, 150ml soy milk, 2.5g powdered gelatin, 1 tbsp sugar
  
  1. Drain the yogurt for half a day or overnight 2. Dissolve the powdered gelatin in 1 tbsp of hot water 3. Add the soy milk and yuzu juice powder to a pot and heat over low heat 4. Once cooked, add step 2 and sugar and mix well until combined 5. Add Step 4 to the bowl containing Step 1 and mix until smooth 6. Pour into cups and chill in the refrigerator until set

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