yuzu, part deux: the fruit of my loins.

remember a few posts back when i made yuzu pasta and my girlfriend whipped up an amazing batch of yuzu cupcakes?

while i would like to pretend that culinary curiosity was the only force of nature which inspired such an amazing post, the truth is not quite as glamorous.  we cooked an entirely yuzu themed meal because we had so many yuzu we didn’t even know what to do with them.  we literally had so many we were bathing in them.

we worked hard, and when all was said and done, we had accomplished a great feat.  we breathed a deep sigh of elation and continued with our lives.  two yuzu recipes had been born out of a desire to let no fruit go wasted, and that was nothing to be scoffed at.  after all, necessity is the mother of invention.

like any normal person would after living through such a trying ordeal, i thought i was done with yuzu recipes for the year.

as it turns out, i was sorely mistaken.

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never gonna give yuzu up, never gonna let you down.

i should apologize for the title of this post, but i won’t.  it’s awesome and i am 100% unashamed.

let’s go ahead and nip this in the bud.  there are, more likely than not, a fair amount of people out there reading this post and thinking “what is yuzu?”  there are a couple of answers to that question.

first, the short answer.  yuzu is delicious.

and now, the long answer.

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