Yuzu is a fragrant citrus fruit that belongs to the Rutaceae family. Although Yuzu is a fruit, it is not suitable for eating raw. Therefore, we sometimes use them outside of the kitchen. For example, there is a custom of adding Yuzu to the bath during the winter to avoid catching a cold. Interestingly, it certainly works. Although the medicinal components have not yet been identified, it is true that Yuzu juice promotes blood circulation and raises body temperature and as a result, prevents us from catching a cold.
In any case, its characteristics lie in its strong sour taste and refreshing aroma. Hence, we mainly use its juice and peel as a condiment, flavoring, and seasoning in cooking.
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 put it simply, Yubeshi is a cake made of Yuzu. To tell the truth, there are two types of Yubeshi in Japan: one is a sweet sticky cake flavoured with Yuzu and sugar, and the other one is a salty sticky cake flavoured with Yuzu and Miso. Among them, what I want to introduce here is the latter, that is to say, the salty one.
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
- harvesting yuzu and hollowing it out,
- preparing miso paste and walnuts,
- adding ingredients (miso paste, sugar, wheat flour, walnuts, sesame etc.)
- steaming.
- the steamed cake should be dried for 2-3 months.
Let’s experience
We offer you a half-day activity to make Yubeshi. In this activity, 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, walnuts, sake, sweet sake and wheat
- Place the above Miso into the Yuzu cup. Firstly only until the half of cup, place some walnuts 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 and 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. Let’s learn about how to take care of Yubeshi during this drying time.
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.
