- Fresh yuzu — we get ours from NZ Yuzu. If you're in Wellington, Moore Wilson's also carries them in season.
- Yellow rock sugar
Prep 10 mins | No cooking required | 2 ingredients | Keeps 2-4 weeks
Yuzu has a distinctive flavour that sits between lemon and mandarin, yet is softer, more floral, and more aromatic. Once you cut into it, the kitchen is filled with its fresh citrus scent.
Yuzu has been part of Japanese culture for over a thousand years, used both in cooking and daily life. In Japan, it is often added to bath water, releasing its fragrance to create a calming, restorative experience.
In the kitchen, yuzu is used in ponzu, sauces, dressings, and desserts. One of the simplest ways to enjoy it is as a syrup， slowly infused with rock sugar, then mixed with water or sparkling water for a bright, refreshing drink.
Ingredients
How to make it
1.Prep the Yuzu and Rock Sugar
Break the yellow rock sugar into smaller pieces. Wash your yuzu well, pat dry thoroughly, peel the skin thinly, and cut into fine strips.
2.Layer and Pour In
In a clean jar, alternate layers of yuzu peel with layers of rock sugar until the jar is full.
3.Let It Rest
Leave the jar on the counter until the rock sugar fully dissolves into the yuzu — a few hours to overnight. Once it becomes a golden syrup, seal and move it to the fridge. It keeps for up to 2–4 weeks, though it rarely lasts that long.
We love using the Okawa Glass Storage Container (500ml) for syrups and preserves, the glass keeps everything fresh, and the lid comes in five colours, so you can even choose one that matches the ingredients inside :)
What to do with leftover yuzu juice
Squeeze it over a salad with olive oil and a little honey, stir into sparkling water for a quick yuzu soda. It also makes a simple ponzu when mixed with soy sauce — great for dipping or drizzling over salmon.
