Yuzu

Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character.

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

The grapefruit-like flavor of the Japanese yuzu fruit gives a citrusy spark to dressings, dips, and more

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Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

I love a good bread and butter pickle, so I decided to create my own version. While I don’t have the classic spices here, my blend of rice vinegar and yuzu juice approximates the same acidity of the original. These are terrific with (or on) sandwiches. Of course, I like to eat them straight, too.

This broth is so good I could drink it by the bowlful. Be sure to serve this with steamed sticky rice. Even better: When I have leftover sticky rice, I press it into small cubes and fry them until crisp and golden brown. You can find konbu, bonito, miso, and yuzu at a Japanese grocery or a well-stocked Asian market.

Pickled watermelon rind is a classic summer condiment when the melons are in abundance. Here we’ve added our twist by using Japanese yuzu juice and rice wine vinegar to give the pickles a kick.

Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.