The easiest way to get a taste is to simply add a dash of fresh yuzu juice to a glass of beer. Rhon Romero says you can add it straight to the beer, or mix it with something sweet like honey to ...

Besides its all-in-one citrusy flavor, yuzu is also prized for its fragrance. Both the peel and juice of yuzu are highly aromatic, with complex floral notes like honeysuckle. Despite its subtle ...

Allow to bubble for a further minute. Remove the saucepan from the heat and stir in the yuzu juice and zest straight away. The mixture should thicken as you do. Pour into four glasses or bowls and ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

Rub in the butter until it forms rough bread crumbs. Add the yuzu juice and bring the dough together. Roll it into a sausage shape and wrap it in baking parchment. Place into the fridge to firm up.

There isn’t a substitute for it, but if you can’t find it at your local Japanese market (where you can also buy bottled yuzu juice), use light soy sauce diluted with some water to taste.