Japanese Yellow Yuzu

Yuzu is one of Japan’s leading citrus fruits, and has long been used as an ingredient in yuzu baths and especially in winter Japanese cuisine. Yuzu is said to be fragrant and good for health. 

Vitamin C contained in yuzu is No. 1 among Japanese citrus fruits. In particular, the content of vitamin C contained in the pericarp is higher than that of lemons. You can extract the nutrients of the pericarp from yuzu juice, which is made by squeezing the whole yuzu.

It is characterized by its strong aroma and acidity, making it ideal for cooking and used as a flavoring agent, marmalade, and ingredients for sweets. You can also enjoy it as an ingredient for various dishes and drinks instead of vinegar. 

Country of Origin: Kochi prefecture, Japan

Nutrition facts: Great Source of A & C, Flavonoids, Phosphorous, Magnesium, Calcium and Fiber.

Health Benefits:
– Rich in antioxidants
– High in fiber that prevents constipation and toxin accumulation
– Prevents macular (eye muscle) degeneration in aging
– Protects against osteoporosis
– Reduces high cholesterol levels
– Lowers risk of cancers and chronic diseases