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February 29, 2012

uses of yuzu: marmalade and more, back to winter 2011


Another year came and another winter is about to go. So is the season of yuzu, the wonderful citrus fruit we are so fortunate to have in abundance in Japan. I've had my fair share of yuzu over the winter, but before I try to write about it here, I wanted to share something else with you.


Last winter, I cooked and baked my way through using yuzu just as much as I did this year, starting with multiple batches of yuzu marmalade. And about a year ago from now I was working on a follow-up entry here, when it happened - and everything changed. I never got around to finishing the post, which had been so close to it, and the yuzu season ended before we knew it.


So today I set myself to do the unfinished job and post the entry, a year overdue. All the pictures shown, foods prepared, and words written you'll see below were done last winter, save for a few words here and there that I've just added. I'm hoping to do another post for things I've done with yuzu this winter, but here's a flashback to (a happy part of) last winter... cx




xxx xxx xxx





So, yuzu. I've made jars after jars of marmalade with this beloved citrus fruit of Japan for the past month or so. In fact, I had more marmalade than I knew what to do with - so I decided to turn them into cakes. And ice-creams. And puddings. And so it goes...