Yuzu is a fragrant citrus fruit that belongs to the Rutaceae family.
Although Yuzu is a fruit, it is not suitable for eating raw and we use its juice and peel as a condiment, flavoring, and seasoning in cooking. Above all, its characteristics lie in its strong sour taste and a refreshing aroma.
In addition, there is a custom of putting Yuzu to the bath during the winter to avoid catching a cold. Interestingly, it certainly works. Although the medicinal components have not been identified, it is true that Yuzu juice promotes blood circulation and raises body temperature. Probably, as a result, it prevents us from catching a cold.
Yubeshi
As above mentioned, the usages of Yuzu are a bit different from other fruits and among them, the most interesting one is Yubeshi, I believe.
To tell the truth, there are two types of Yubeshi in Japan: one is a sweet sticky rice cake flavoured with Yuzu and the other one sticky rice cake flavoured with Yuzu and Miso. But what I want to introduce here is the latter one, that is to say, not the sweet one.
Also known as “portable food for samurai “, this type of Yubeshi has been popular among the people of this region as a tasty preserved food since the Middle Ages. The characteristic aroma and bitterness of Yuzu and the sweetness of the ingredients create an exquisite flavour.
How to cook Yubeshi
- preparing miso paste,
- picking walnuts,
- harvesting yuzu and hollowing it out,
- adding ingredients (miso paste, sugar, flour, walnuts, etc.)
- steaming.
- after being steamed, it has to be dried for 2-3 months.
Let’s experience
We offer you a half-day activity to make Yubeshi.You can also enjoy a special lunch prepared mainly with local produce.
The suggested timetable is as mentioned below.
9:30
Let’s start Yubeshi cooking.
- Wash the whole Yuzu and cut the top of it (the top part serves as a lid).
- Hollow out the fruit flesh with a spoon to make a Yuzu cup. You have to do the same with the lid part.
- Squeeze the above fruit flesh to get Yuzu juice
- Make sweet Miso adding sugar, sesame, chestnuts, sake, sweet sake and wheat
- Place the Miso into the Yuzu cup. Firstly only until the half of cup, place some chestnuts on the top, then fill it out with Miso
10:30
Let’s steam the filled Yuzu cups for about 2hours.
During that time, the staff will tell you interesting stories about the region such as history, festivals, culture, food.
12:00
Let’s enjoy a special lunch prepared by the local people with all their heart.
12:30
Let’s check the Yuzu cups and arrange the inside Miso in shape.
Then the cups are to be kept steamed for another hour.
During this time, you can go out to enjoy a short walk or a forest bathing.
14:00
Let’s arrange the shape of the steamed Yuzu cups and finalise them.
Then, place them in a plastic case to make them a souvenir to your family or friends. But you need to keep them dried for 2-3 months before getting tasty Yubeshi.
Recommended way to taste Yubeshi
- Slice it thinly. You can enjoy the pieces both with tea and alcoholic drinks.
- Place the slice on cheese or butter
- Sandwich the slice between deep-fried potatoes or sprinkle it on stir-fried potatoes
- Chop it up and add the pieces on pizza or vanilla ice cream.
If you are interested in this activity, don’t hesitate to contact us.
