Yuzu

Yuzu is larger, sweeter, and has more floral notes than sudachi. Yuzu is prized for zest while sudachi is used for juice. Both are essential Japanese citrus fruits.

Yuzu is primarily valued for zest and juice rather than eating fresh. The flesh is edible but quite sour and is rarely consumed whole.

Yuzu kosho is a spicy paste made from yuzu zest, salt, and green or red chili peppers. It's a traditional Japanese condiment used in small amounts for seasoning.

Found in Japanese and Korean markets, specialty Asian stores, and online retailers. Fresh yuzu peaks November-December. Yuzu juice and zest are available year-round.