Skip to main content

Yuzu - is it worth it?

Everything Japanese is a trend - not only 2018 but already a couple of decades.
First of all it was just sushi (sashimi etc). Then tempura. Then yakitori. Then Wagyu (and Kobe - for the rich). Then Japanese Whiskies.
It seems that the trends from this country never stop to hit mainstream. 

Part of this “trending” are also Japanese ingredients. Again - wasabi was first - over togarashi (and a lot of other stuff) - lately to yuzukosho. 

And I have seen lately quite a lot of cocktails, which use yuzu. 

What is yuzu you might ask:





In short: this is a citrus fruit (hybrid), which growth and is used predominantly in Japan.







Now - if you know me, you already anticipate, that I am a sucker for unique fruits - and yuzu is not an exception. Food which uses yuzu is quite unique.

But here is the issue: there is no point, to buy yuzu fresh (at least not here in the Middle-East). You simply can’t (well - not for a reasonable price - if you don’t need your second kidney, it is your business). 

The usual alternative is pasteurized yuzu juice. And this is, where “my” problem starts - while it is probably nicer than pasteurize lemon juice, it still is astringent and outright nasty. For sure, you can find some nice yuzu flavors through the nastiness - but let’s face it: pasteurized citrus juices are not what we usually connect with a quality drink!

I believe, that a lot of bartenders just are driven away by trends, that they don’t anymore check, if a specific ingredient makes a drink better. Maybe you could use a mixture of fresh lemon juice, mandarin and grapefruit? Or you could use a different fruit - e.g. kalamansis...

You could also use other products: like yuzu marmelade, which brings in yuzu-aromas without nastiness (yuzu is like few other citrus a quite “dry” citrus fruit - and its peel mostly used).

So my verdict: yuzu juice is not worth it. It actually is pretty horrible- and doesn’t really make a cocktail great. Use instead preserved products out of the yuzu peel, which can add the unique Japanese aroma, without destroying your drink. Prost!

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h