Yuzu

It's been years since I planted a yuzu tree in the back yard.
Probably because I don't know how to trim the tree in a right way, the harvest could be good or disaster depending on the year.

This year, the yuzu tree brought us a good harvest.
The next task is to figure out how to use up all the fruits.

Yuzu cookies.
Flaky ice box cookies with yuzu zest and juice inside.

Preserved Kombu and yuzu
The recipe is from a book "Yuzu" by Shigeko Nakamura.
Re-using leftover kombu after making dashi: cooking them with sake, mirin, shoyu, and yuzu skin and juice.

Yuzu Carbonara.
This recipe is also from the book "Yuzu."
Pasta was boiled with a slice of yuzu.

When the last yuzu becomes ripe, I'm planning to make marmalade but there are still more yuzu than I need for the marmalade, so I used some yuzu for cleaning.

Citrus skin contains some kind of oil which has cleansing ability.
I just cut the fruit into half and scrubbed kitchen sink and bathtub.
The place became not only clean, but also fragrant!