1 ¾ oz. Try that with a lemon. 笑. We continue with our winter season Japanese fruit liqueur series and tell you about making yuzushu, or yuzu liqueur. I’ve just found a farmer here in the Bay Area who grows beautiful yuzu. Properly, Japanese fruit liqueur is made by steeping fresh fruit in 35% alcohol and usually plenty of sugar. https://www.themanual.com/food-and-drink/yuzu-cocktails-recipes As for the pith you could always use a peeler to originally peel the yuzu (a nice shallow cut with them) and then use your fingers to peel the pith away from the flesh of the fruit. Get a fresh and very well washed egg and pop it in your final sorbet mixture. Yuzu is one of Japan’s great tastes. Usually the fruit is steeped for 6 months to one year and then the liqueur can be aged. We of course didn’t follow any recipe. Here, seven citrusy essentials to add bright and funky flavor to your drinking repertoire. One of the reasons I write KyotoFoodie is that I want to tell the world about some of the food in Japan that could be adopted abroad. Yubeshi-mochi is an incredible mochi dish! Yuzu Peel, Flesh and Sugar: Pouring on Shochu, Yuzushu (Yuzu Japanese Citrus Liqueur) Recipe. It comes in at 8% alcohol by volume, so you can serve simply on ice perhaps with a splash of soda water or mix into cocktails with another spirit. There are a lot of great Western things we will can’t get — fresh beets and artichokes for example, but we can get pretty much everything that we want for Western food now, especially if we look around on the internet. We used 7 yuzu, 1.8 liters of 35% rice (kome) shochu and a not much sugar. Pull white stringy pith from fruit and with knife or spoon lightly scrape pith from inner side of peel. Here we use rice shochu because it doesn’t have its own distinct flavor like mugi (wheat) or imo (yam). I’m going to HAVE to try this. I am also guessing that ‘bite’ will go very well with hot water — many Japanese like to drinking rather stinky yam shochu with hot water, called ‘oyu-wari’ in Japanese. I use this method for lemons all the time in my kitchen. Great article and terrific step-by-step directions, not to mention the always incredible photographs. It’s often used in Korean and Japanese cooking—it’s one of the main flavorings in ponzu sauce—but, as you may have guessed, it can also be used to zest up cocktails (pun intended). But there’s one quirky citrus fruit that doesn’t get nearly as much attention as it deserves: Yuzu. I’m so glad you enjoyed this recipe! Am, … I feel that I have made a significant culinary discovery here. It will have your friends and party guests begging for a second round! © 2020 JNews - Premium WordPress news & magazine theme by Jegtheme. If I had some land there in the right climate, I would be planting yuzu trees. A close chef friend of mine works in Alaska during the “season” and he makes something very similar with blueberries and brandy. It is one of Japan’s best confections, rather rare though. In this Ti’ Punch spinoff, Shannon Tebay ups the citrus kick from the traditional lime coin with the addition of yuzu liqueur. (And I will refrain from telling you that there is a much easier, neater way to remove the pith from citrus skins…. The cocktail world would be lost without citrus. tequila blanco. Places the rest into dark bottles and caps them with wax. Well, I already ’yuzed’ the yuzu, peels and flesh to make drunken yuzu kokuto (‘black’ sugar) marmalade. Combine scotch, blood orange juice, vermouth, and cherry liqueur in a shaker filled with ice. After peeling the yuzu the pith is pulled away from the fruit and scraped away from the peel. 1 kg yuzu (about 5 fruit) 1.8ℓ 35% shochu; 200-300 grams of sugar (add more or less to suit your taste) We of course didn’t follow any recipe. Though the fresh fruit is hard to find stateside, a number of companies offer cocktail-friendly yuzu-flavored products (French liqueur purveyor Marie Brizard even announced plans to add a Yuzu Liqueur to its lineup). yuzuri is a citrus liqueur handcrafted from japanese yuzu, 100% locally grown rice, and pristine, local groundwater. Your email address will not be published. It’s surely possible to grow yuzu in the US, for example. It does have to age for one year and as this is the first time we have made it, we don’t know how it will mellow over the aging period. It tastes somewhat like vodka. A Really Interesting Yuzu Confection Looks amazing… Or maybe I should just come down to Kyoto and drink some of yours! Yuzu is used to flavor many things from sashimi and grilled fish to mochi and wagashi. ©2020 Group Nine Media Inc. All Rights Reserved. Required fields are marked *, Notify me of followup comments via e-mail. ＊Recommendation: Sample the yuzushu every day and remove the peel when it reaches the right flavor for you. Remove Fruit: Remove fruit after one month. Add the cognac, Cointreau, and yuzu juice into a shaker. Make this delicious cocktail at home with our easy to follow recipe … • Depending on which liqueur you use, you may have to adjust the amounts of sugar, water and yuzu juice to get a mixture that will freeze well and be nicely zesty. My theory is that the less dissolved sugar there is in the shochu, the more flavor will come out of the fruit. ½ oz. I think that we used a bit more yuzu than usual, 7 rather than 5. Iichiko Yuzu Liqueur ($11) Made from a base of a barley-distilled spirit, this liqueur balances tart, crisp and sweet for a flavor that works in a variety of cocktails. Update – Removing the Peel (7 Days Later) A measure of green chili vodka, meanwhile, adds an unexpected spicy note, tempered by a teaspoon of coconut liqueur for a complex spin on the tropical stalwart. This looks great! Miwa as usual is sure I am ruining it. Yuzushu (Yuzu Japanese Citrus Liqueur) Recipe. Of course you want to return this liquid to the container, I didn’t squeeze our too hard. Yuzushu, yuzu liqueur is fairly uncommon in Japan so we tried making our own at home this year. Notice sugar at the bottom of the glass container. (I am sure there are some yuzu orchards there now, but we need a lot more!). Combier Pamplemousse Liqueur. The yuzu fruit is not normally eaten like other Japanese citrus, the mikan tangerine for example. Your email address will not be published. place all the ingredients into your glass jar, and shut making sure the fruit is completely covered in alcohol. Yuzushu is very easy to make and preparation just takes 30 minutes or so. Ingredients. After 7 days we removed the peel. This keyboard is sexier than sexy! They garnish your Gin & Tonic, express their oils into your Sazerac and support an entire category of cocktails known as sours, which includes well-known drinks like the Margarita, Gimlet, Daiquiri and Sidecar. Add ice, along with an ounce and a half of gin (we’re using Beefeater), an ounce of yuzu liqueur, a quarter-ounce of lemon juice and a quarter-ounce of simple syrup… akin to our expertly crafted kikori whiskey, yuzuri was born out of a desire to find balance in all things…family, work, play, spirituality and, of course, extraordinary spirits. Because it comes already mixed, iichiko’s BAR YUZU shochu liqueur is ready to mix into any drink you please.