Yuzu is a citrus fruit native to Asia, essential to Japanese cuisine. The fruit resembles a small grapefruit, and both the zest and juice are used. Acidic and slightly bitter, it is appreciated for its intense, floral aroma, which can be reminiscent of both lemon and mandarin.

In Japan, it is used in both vegetable and fish dishes, or to flavor miso soup. It is also found in the spice mix Shichimi Togorashi. In Korea, it is made into a syrup with honey and sugar diluted in hot water. This yuzu drink is renowned for its anti-cold properties. Dried yuzu peel is used in essentially the same ways as lemon peel: vinaigrette, marinade, seafood dishes, fish tartare, etc. It can also be used in cakes, creams, and desserts of all kinds.