Three Ways To Use Yuzu

Yuzu is an Asian citrus fruit with a tart flavour similar to grapefruit that is widely used in Japanese cooking.

Yuzu is highly prized in the kitchen at Saké The Rocks for its aromatic juice and zest. We often use the zest as a garnish, it adds a strong, zesty aroma to sashimi and clear soups, and the juice is used much in the same way as lemon juice, to add zing and to lift a dish. 

In Australia, yuzu can be sourced from good Asian grocery stores. If you can’t source the fruit, look for 100% yuzu juice, with no added salt.

Yuzu is commonly used as citrus-based dressing for salads and sashimi, to add citrus flavours to sweets, cakes and desserts and is welcome addition to refreshing summer cocktails. Here are three ways that I like to use yuzu.

Yuzu dressing recipe


  • 200ml grapeseed oil
  • 105ml soy sauce
  • 185ml yuzu juice
  • 17g garlic, grated
  • 2g ground black pepper


  • Combine soy sauce, yuzu juice, garlic and black pepper using a blender
  • Slowly add the oil at the very end slowly to emulsify
  • Use to dress an Asian salad, or to drizzle over sashimi

Steamed Yuzu soufflé


  • 80g caster sugar
  • 55g plain flour
  • 1g table salt
  • 60g egg yolks
  • 100g egg whites
  • 84g yuzu juice
  • 224g milk


  • Grease soufflé mould with canola oil spray and coat in sugar
  • Combine 40g sugar with the flour.
  • Combine yolks and milk.
  • Add salt to egg whites and whisk slowly, avoiding big air bubbles. Whisk until stiff.
  • Slowly add the rest of the sugar to the egg whites and whisk until soft peaks form.
  • Add the sugar and flour mixture to the milk and egg yolks, add yuzu juice then fold in the egg white mixture in three stages. Be careful not to over-mix or you will lose the air that is incorporated into the soufflé and it will not rise.
  • Fill moulds with the yuzu meringue to ¾ full and rest for six minutes then place in a steamer (or steam oven) for about 18 minutes.
  • Take soufflé out, cover and cool down to room temperature (keep the soufflé in the moulds).
  • Un-mould (you may need to go round the edges of the mould with a paring knife) and serve on a plate.
  • Serve with chopped fruit and/or sorbet on the side, if you wish.

Yuzu cocktail: Green Tea Martini


  • Half a kiwi fruit (flesh only)
  • 45ml 42below vodka (or a vodka of your choice)
  • 15ml Midori
  • 15ml green tea
  • 15ml vanilla syrup
  • 20ml yuzu juice


  • Muddle the ingredients together
  • Shake vigorously
  • Double strain into a coupette or Martini glass
  • Garnish with a dehydrated orange slice

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