1.
yuzu
A fragrant East Asian citrus fruit, smaller than a grapefruit, with a tart flavor. Widely used in Japanese cooking for its aromatic rind and juice, especially in winter dishes, sauces, and baths.
Cultural note
柚子 is an iconic Japanese citrus prized more for its fragrance than its juice. It is a staple in Japanese cuisine, used as a garnish, flavoring, and aromatic.
Compounds
- 柚子こしょう: yuzu pepper paste (a condiment from Kyushu)
- 柚子湯: yuzu bath (taken on the winter solstice for good health)
- 柚子酢: yuzu vinegar
The word is often written in hiragana (ゆず) or katakana (ユズ) in casual contexts, but the kanji 柚子 appears in formal writing and on product labels.