Our Growing Regions: Japan, Korea, Morocco
Yuzu citrus, also known as Yuja in Korea, has an ancient history in both Japan and Korea. In Japan, it is believed that Yuzu was introduced in the 8th century from China and became widely cultivated during the Edo period. In Korea, it has been grown since the 17th century and has become an integral part of Korean cuisine.
In both countries, Yuzu has been used therapeutically for centuries. In traditional Japanese medicine, Yuzu was believed to have a calming effect on the body and mind, and was used to treat various ailments such as colds, flu, and digestive issues. In Korea, Yuja tea is a popular remedy for cold symptoms, sore throat, and fatigue.
Culinary uses of Yuzu are abundant in both countries. In Japan, Yuzu is commonly used as a condiment, adding a unique citrus flavor to dishes. It is used to flavor soups, sauces, dressings, and marinades. In Korea, Yuja is predominantly used to make Yuja marmalade, which is a popular spread for toast, pastries, and as a flavoring for tea.
Yuzu is also celebrated in both countries through annual festivals. In Japan, the Yuzu Bath Festival is held each winter, where people bathe in hot springs infused with Yuzu, believed to have a rejuvenating effect on the body. Similarly, in Korea, the Yuja Festival is celebrated to honor the fruit, showcasing various culinary creations and cultural performances.
Overall, Yuzu citrus holds a special place in the history, therapeutic practices, and culinary traditions of both Japan and Korea, serving as a versatile and cherished ingredient in various aspects of life.