← Nouns Cooking · Japanese

Ingredients

• 300 g yuzu (or a mix of lemon and mandarin)
• 300 g rock sugar or granulated sugar
• 200 ml just-boiled water, per cup

Method

1. Sterilise a 500 ml jar by washing it in hot soapy water and drying it in a 120°C (250°F) oven for 10 min. Let it cool.
2. Scrub the yuzu, dry them, cut in half and squeeze the juice into a bowl, catching the seeds. Discard the seeds.
3. Scoop out and discard most of the white pith, then slice the peel into very thin strips.
4. Layer the peel and sugar in the jar, pouring in a little of the juice as you go, and finish with a layer of sugar. Close the lid.
5. Leave at room temperature for 3 days, shaking the jar once a day, until the sugar has dissolved into a thick, glossy syrup. Then keep it in the fridge.
6. To serve, stir 2 heaped tbsp of the yuzu preserve into a cup of just-boiled water and let it steep for 1 minute.

Tips

• The jar keeps for about 3 months in the fridge; always use a clean, dry spoon.
• Stir a spoonful into sparkling water for iced yuzu soda, or swap half the sugar for honey (not vegan).

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles