Yuzu

Yuzu’s aromatic zest is used to garnish some dishes like Ozoni, and its juice is commonly used as a seasoning in Ponzu.  The whole fruit can be placed in a hot bath to provide a great citrus essence. In Dec. 2013, this 8′ tree had the biggest harvest yet with over 100 pieces of Yuzu, and Tomoko made a few dozen jars of marmalade.  Her recipe is here.