Matcha exotic fingers with yuzu
Yuzu blueberry tart
Earlier this year, yuzu – a staple in Japanese and Korean cuisines – was named the flavour of 2025 by a company that provides flavouring products. No wonder then that the vibrant citrusy fruit with notes of mandarin, grapefruit and lemon is finding its ‘it’ moment across cuisines, including Indian. Dubai-based executive pastry chef Rajkumar Kalal says, “Yuzu’s intense citrus flavour is a hit among food connoisseurs as it hits that perfect tangy note, especially when incorporated in desserts like mango yuzu cheesecake, banana yuzu parfait, and raspberry yuzu petit gateaux.” Adds chef Jay Kasawlekar, “Yuzu infuses cheesecakes, mousses, and sorbets with an unparalleled bright, tangy, and aromatic twist. Essentially, yuzu’s concentrated zest and juice elevate both sweet and savoury dishes. It works great with vegetables and vegan dishes as well and is also a key ingredient in condiments like ponzu and yuzu kosho.” “Yuzu has a bright, complex citrus flavour; it’s more aromatic than normal citrus fruits. Yuzu pairs well with desserts using berries and fruits, lending a refreshing tangy flavour,” says Rajkumar Kalal, executive pastry chef.
Blue pea yuzu lemonade
‘Healthy, aromatic & versatile’
What works for yuzu is its versatility – the peel can be used as zest to flavour cakes or frostings or sliced into strips and infused in syrups. Yuzu juice is considered an ideal replacement for lemon or lime juice in dipping sauces, brine or pickles, or even added to sparkling drinks for a citrusy sour note. Not just taste, yuzu also packs in health benefits, say experts, including potentially elevating one’s mood and boosting immune health. Says sports nutritionist Pallak Shah, “Yuzu contains antioxidants which help protect the body from oxidative stress and reduce the risk of chronic diseases. It also has a significantly higher vitamin C content than other citrus fruits.”
Yuzu in traditional Japanese dishes
:
- Light yuzu salt ramen noodles: The addition of yuzu helps balance the savoury saltiness of the delicate, flavourful broth
- Miso-ginger marinated grilled salmon: Drizzle yuzu juice over the miso-ginger marinated fish for a delicate, aromatic flourish to the salmon
- Yuzu cheesecake: It’s creamy and smooth like a cheesecake with a burst of tanginess from the yuzu. It’s fragrant and delicate, with a balanced flavour profile
- Yuzu ponzu: A dipping sauce made with yuzu, vinegar, and soy sauce – add a dash of mirin or dashi for added complexity
- Pair it right:
- Noodles (soba or udon): Yuzu zest or juice in dipping sauces enhances cold or hot noodle dishes
- Soy sauce & miso: Classic umami-rich pairings for yuzu in dressings, glazes, and marinades
- Avocado: Yuzu brightens creamy textures, great in tartare or guacamole with an Asian twist
- Pickled vegetables: Yuzu’s floral citrus adds depth to quick pickles
- Savoury main course dishes: Yuzu-chilli glazed paneer or halloumi skewers, roasted cauliflower with yuzu-tahini dressing, yuzu kosho vegetable stir-fry – the options are endless
- Matcha: Yuzu’s acidity lifts the bitterness of matcha – excellent for cakes, tarts, or ice creams
- White chocolate: Creamy, sweet, and citrusy – works perfectly in ganache, truffles, or mousse
- Vanilla & almond: Yuzu’s brightness cuts through richness, enhancing custards, panna cotta, or financiers
- Berries: The tartness of the fruit pairs well with yuzu in compotes, glazes, or tarts
- Coconut: Yuzu cuts the fat in coconut-based desserts like panna cotta or sorbet
- Honey: Good in yuzu teas, syrups, or poached fruit desserts
- Green or jasmine tea: Infuses a citrus floral profile into drinks
- Yuzu soda, yuzu ginger fizz, yuzu mojito, yuzu cucumber sparkler or yuzu lassi: Create a variety of beverages by spotlighting yuzu juice combined with other ingredients
Indian mithai with a yuzu touch: - Yuzu jalebi: Mix yuzu juice and zest into the jalebi batter. Then soak the fried jalebi in a yuzu-infused sugar syrup. This balances the sweetness with the bright citrus notes
- Yuzu rasgulla: Adding yuzu juice to the syrup of rasgullas gives this sweet, spongy dessert a tangy flavour that pairs beautifully with its sweetness.
Yuzu ghewar with rabdi
: For ghewar topped with rabdi, you can infuse the rabdi with yuzu zest and the ghewar batter with yuzu juice. This can help elevate your regular ghewar to something new and exotic
– Inputs by chef and food stylist Jay Kasawlekar
Written by: Yashaswi Kochar
