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What is Yuzu?

Yuzu is a citrus (Citrus junos) we can describe as refreshing and very aromatic  fruit with a very unique and fine fragrance that make it special even from other Yuzu fruit growing areas.

Yuzu has a complex unique flavor with a combination of lemon, grapefruit and mandarin profile.

ORIGIN

JA Kochi Reihoku Yuzu Factory is a member of JA Kochi (Japan Agriculture Association), a yuzu product factory conglomerate with mixed investment from agricultural producers and public institutions.

Kochi prefecture it’s the most famous region in Japan for Yuzu product not only due production amount but the quality its product well known beyond Japan.

Kochi Prefecture accounts for more than half of Japan’s yuzu production. In second place is Tokushima, and in third place is Ehime.

Through our Asian sales representatives office established  in Osaka Japan we are developing  commercial channels along with the JA Kochi REIHOKU Yuzu factory to bring one of the most Japanese flavors to North American.

  • Main harvest season (raw material): October-November
  • Juice process season: Mainly November-December
  • Japan only produces Single Straight Juice to keep the freshness and best aroma of the yuzu juice.
  • Approximately 60% of Yuzu juice production comes from the Kochi prefecture

Products

  • NFC Yuzu Juice
  • Yuzu essential oil distilled
  • Frozen Yuzu peel
  • Yuzu dry peel powder (dehydrated)

Yuzu Juice

This product is 100% natural Yuzu juice grown, harvested, and processed in Japan.
The juice was expressed, finished, sanitized by a sound industrial process in clean and sanitary premises and equipment.

Microbiology test result

Food grade product

NON-GMO statement

Gluten-free statement

Allergens-free statement

Ethylene oxide free statement

Vegan-Vegetarian suitable for halal standards (non certified)

Kosher statement letter (non-certified)

HACCP Hazard level 2 regulation and supervision under JA Kochi jurisdiction (JA Kochi is a government organization which certified it)

Packing

• Baron box/cardboard box: 18.5kg

• Room temperature NFC Yuzu juice: 1.8L (Unsalted or salted)

• Dried Yuzu powder: 1 Kg.

• Frozen Yuzu peel: 20Kg

• Yuzu essential oil (distilled)

Uses or applications

Juice & Oil

• Ice cream
• Alcohol beverages
• Yuzu soy sauce ( Ponzu)
• Soft drinks
• Jelly & Jams
• Salad dressings
• Patissier
• Seasoning (Yuzu Kosho/Yuzu pepper)
• Cosmetics ( Yuzu Oil)

Peel powder

• Noodles
• Snacks
• Seasoning
• Jams
• Fruit sauces
• Sweets

Using yuzu enhances the taste and aroma and will please and delight everyone.

YUZU RECIPES

Citrojugo's Advantages

This product is 100% natural Yuzu juice grown, harvested, and processed in Japan.
The juice was expressed, finished, sanitized by a sound industrial process in clean and sanitary premises and equipment.

Citrojugo is a citrus vertical integrated company with more than 40 years of experience.

Japanese citrus market knowledge. Citrojugo counts with local offices in Japan for more than 10 years. Breaking language and cultural barriers

An excellent local reputation as a lime products supplier in Japan

Safety stock and cold store availability in Japan and the USA (McAllen, Tx).

Closely collaboration with local Yuzu industry experts

Logistics and solutions door to door through our sister company in USA

HACCP Hazard level 2 regulation and supervision under JA Kochi jurisdiction (JA Kochi is a government organization which certified it)

Linkedin Youtube
Headquarters
Pipila 545, Col. San Francisco Javier,
Tecoman, Colima
Zip Code. 28150, Mexico.

Office: +52 313 324 2655
Mobile: +52 55 2858 7686
US Office:

6700 S Bentsen Road
McAllen,Texas.
United States

Office: +1 956 581 6080
Mobile: (+52)33 2232 0795

Japan Office:

Level 7, Honmachi Minami Garden City
3-6-1 Kitakyuhojimachi, Chuo-u, Osaka City, Osaka 541-0057 Japan

Office: +81 6 7639 8692
Mobile: +81 80 4016 1958

Canada Office:

2025 Willingdon Ave Suite #900,
Burnaby British Columbia,
Canada

Mobile:+52 1 33 2232 0795

Switzerland Office:

Succursale Ch Moïse Duboule 49,
1209 Geneve,
Switzerland

Mobile: +33 7 88 77 70 226

India Office:
CoWrks Aerocity, WorldMark 1,
Tower A, Indira Gandhi International
Airport, New Delhi – 110037 India

Office: +91-11-42519620
Mobile: +91-8958600888

ORIGIN OF YUZU

Yuzu is believed to have originated in the upper reaches of the Yangtze River in China, and was introduced to Japan during the Nara or Asuka period (710-794). Records indicate that it was originally cultivated for medicinal purposes.Since then, it has been grown in almost all areas of Japan.

A delicious, sizzling honey and yuzu soda drink

This is a fresh honey and yuzu soda drink, using even the peel of the yuzu. The sweetness can be adjusted by changing the amount of honey, which is the advantage of homemade drinks. It is easy to make at home, so try it when you need a break.

Ingredients (for 2 servings)

  •  1/2 yuzu (150g)
  • 1 tablespoon honey
  • 200 ml soda water
  • ice; as much as you like

How to make

  1. Squeeze out the juice from the yuzu.
  2. Scrape 1/8 of the yuzu pulp off with a spoon.
  3. Cut the peel into strips.
  4. Mix 1 and 2 thoroughly in a bowl with honey.
  5. Put ice and 3 in a glass and pour soda water.

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Yuzu Shochu High

Ingredients

  • 1/2-2/3 glass of ice
  • Your favorite amount of shochu (A-type)
  • Moderate amount of soda
  • 1/2 small yuzu

How to make

  1. Fill a glass with ice and squeeze in the yuzu, cut in
    half horizontally with the cross section facing up.
    Remove any seeds that rise to the surface.
    Put the yuzu in the glass as it is after squeezing.
  2. Add the desired amount of shochu and fill the glass to the top with soda.
  3. Muddle lightly and serve.

Tips & Tricks
• When squeezing the yuzu, squeeze it with the cross section facing up so that the oil (aroma component) from the peel also goes into the glass, giving it a nice aroma. This also reduces the amount of seeds that fall out.
• If the yuzu is large, cut it into pieces and use those pieces.

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Yuzu cake

Ingredients

  • ¾ cup (171g) of unsalted butter (soft)
  • ¾ cup (150g) of sugar
  • 1 pinch of salt
  • 1 (20g) of egg yolk
  • 3 (150g) of whole egg (room temperature)
  • 1 ¼ cup (142g) of cake flour
  • ¼ cup (32g) of almond flour
  • ½ teaspoons(2g) of baking powder
  • 2 ps (30g) of Yuzu peel
  • 2 tablespoons (30g) of yuzu juice

Syrup

  • 2 tablespoons (30g) of water (for syrup)
  • ¼ cup (60g) of yuzu juice (for syrup)
  • ½ cup (100g) of sugar (for syrup)

How to make

  1. Cut parchment paper to cover the bottom and side of the loaf mold, then place them in the pan.
  2. Preheat the oven to 350 °F/ 175 °C. Strain flour, almond flour, and baking powder together.
  3. Chop the yuzu peel finely.
  4. Make yuzu syrup: add sugar, water, and yuzu juice to a small pan, heat them until boiling.
  5. In a big bowl, or bowl for a stand mixer add softened butter, beat them until it’s smooth.
  6. Add sugar, and keep beating.
  7. In another bowl, beat egg yolk and whole eggs. Add the eggs in 3 or 4 portions into the butter mix (6), beat each portion well.
  8. Add the (2) dry ingredients. Mix them by the whisk. Make sure everything is well combined. Add chopped yuzu peel and yuzu juice, and mix well.
  9. Pour batter into the prepared pan, and smooth the top with a rubber spatula.
  10. Drop the oven temperature to 325 °F/ 160 °C, bake them for 45 to 50 minutes. Check to make sure the cake is cooked by sticking a toothpick in the center. The toothpick should come out clean.
  11. While the cake is hot, brush the (4) yuzu syrup on the top of the cake.
  12. Let cool in the pan on a rack for 30 min then wrap them and put them in a refrigerator overnight.
  13. For the icing: Melt 1 tablespoon of unsalted butter in a small saucepan or microwave. Add it to 1 ¼ cup powder sugar and whisk them together. Add 2 tablespoons of yuzu juice, mix well and pour the icing over the pound cake. Decorate with chopped pistachio.

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Chicken Tsukune with Yuzu flavored sauce

Tsukune (chicken ball) with mashed potatoes is soft and fluffy. The yuzu flavored sauce gives the dish a refreshing taste.

Ingredients (for 2 servings)

  • 200 g minced chicken (thigh)
  • 1 small potato
  • 1/2 cup chopped small green onion
  • 1 egg (size S)
  • 1 cup soup stock
  • 1/4 of a yuzu citron peel, cut into thin strips
  • Potato starch, Sake, Sugar, Salt, Pepper
  • Salad oil, Mirin (sweet cooking sake), Soy sauce
  •  

*Cooking time 30 min.
*Calories 343 kcal (per serving) .Salt 3.2g (per serving)

Preparation

  1. Peel and cut potatoes into 4 to 6 pieces. Place potatoes in a pot with enough water to cover. Place the pot over high heat. Bring to a boil, reduce heat to medium and boil for 10 minutes. Boil until a bamboo skewer goes through the potatoes. Drain off the water and return to medium heat. Shake the pot to remove water. While still hot, mash the potatoes with a masher or fork. Let them cool.
  2. Dissolve 1 tablespoon of potato starch in the same amount of water to make water-soluble potato starch.

How to make

  1. Put ground meat, 1 tablespoon sake, 1/3 teaspoon sugar, 1/2 teaspoon salt, a pinch of pepper and potatoes in a bowl. Put the eggs into the bowl. Mix well by hand until it becomes sticky. Add the green onions and mix briefly.
  2. Heat 1 tablespoon of salad oil in a frying pan over medium heat. Place 2 tablespoons of the mixture on a wooden spatula and shape into small balls with a knife. Drop them into the pan so that they do not stick together. Brown on both sides for 2 to 3 minutes and place on a plate.
  3. Put broth, 1 tablespoon each of sake and mirin, a little more than 1 tablespoon of soy sauce, and 1/2 teaspoon of sugar in a small saucepan over medium heat. Bring to a boil and stir once. Add the dissolved potato starch. Mix quickly to get a sticky. Pour the sauce over the tsukune (chicken ball) and top with slices of yuzu peel.

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Just Mix! Marinated Octopus with Yuzu

Ingredients (for 4 servings)

  • 150 to 200g octopus
  • About 1 spin of virgin olive oil
  • A pinch of good salt such as rock salt
  • A pinch of garlic powder
  • A pinch of coarsely ground pepper
  • 1 tablespoon grated yuzu peel

How to make

  1. Grind down the yuzu peel. Cut octopus into chunks.
    Sprinkle salt on octopus and mix well.
  2. Grate the yuzu peel and dust the octopus with garlic powder.
    Mix with olive oil.
  3. Finally, dust black pepper over the octopus and serve.