Yuzu lemon - a blend of lemon, mandarin and grapefruit, light and refreshing with floral notes.
Yuzu juice is ideal for flavouring fish, fish dishes, soups, marinades, salad dressings, drinks, ice creams and sorbets, cake fillings, etc. flavouring.

Yuzu is made into a spicy paste called yuzu kosho- an aromatic, citrusy, spicy paste with great flavours that is added to a wide variety of dishes.
Ideal for quick and convenient seasoning, it balances the fatty flavour of meat for example, but is also widely used to add depth of flavour to desserts.

To prepare it you need:
2 tablespoons Yuzu juice,
2 teaspoons fresh lime juice,
2 tablespoons grapefruit juice,
230 g finely grated lime zest (about 16pcs),
2 tablespoons finely grated lemon zest,
2 tablespoons finely grated grapefruit zest,
1 bird's eye chilli,
1 tsp salt, a little sugar.

Mix the grated citrus peel and salt and chop with a knife on a cutting board until a grainy paste starts to form. Put the mixture in a bowl and add the rest of the ingredients, mix thoroughly, leave to stand in the fridge for 2 days.
Store the pasta in a glass jar in the fridge for up to 2 weeks.