Yuzu is a citrus fruit that originated in China over 1,000 years ago and now grows in Japan, Korea, and other parts of the world. It is a small fruit, with a diameter of 2-3 inches, and has a relatively thick yellow skin. Yuzu is more aromatic and much sourer than other citrus fruits, and its juice, peel, and seeds serve as gourmet flavorings for vinegars, seasonings, sauces, and marmalades. Yuzu oil is also commonly used in cosmetics, perfume, and aromatherapy.

Yuzu is low in calories but highly nutritious, and 3.5 ounces (100 grams) provides 53 calories. Yuzu is rich in antioxidants, which can prevent cell damage that can lead to diseases such as cancer and heart disease. It is also rich in sodium, magnesium, manganese, and vitamin C. Yuzu seed extract has been shown to have antimicrobial activity against a variety of infectious organisms, including influenza, E. coli, Salmonella, and S. aureus.

Because of its sourness, yuzu isn’t normally eaten on its own. Nonetheless, it is traditionally used for making Asian vinegars and seasonings, and in Japanese cuisine, it’s often added to pastes, powders, marmalades, jellies, sweets, and tea. Yuzu is also used in cosmetics for skin lightening and collagen synthesis, which may help prevent wrinkles.

In summary, yuzu is a sour citrus fruit that is highly nutritious and rich in antioxidants. It is used in a variety of ways in Asian cuisine, including as a flavoring for vinegars, seasonings, sauces, and marmalades. Yuzu oil is also commonly used in cosmetics, perfume, and aromatherapy.