Happy New Year, everyone! I hope your holidays were full of joy and peace. Mine were filled with "Glee," thanks to a gift from my daughter...
My homestay sister has access to a yuzu tree, and she kindly sent a box of yuzu to me at the end of December. She said to draw a hot bath, float some yuzu in the water and soak; do this on December 23, and you will have a year of health and happiness, she told me. It was a bit hectic that day, what with Peter's company Christmas party and us leaving the next day for a trip to Bali, that I inadvertently forgot. She also told me that I could keep the fruit fresh by wrapping them in newspaper and then in a plastic bag and sticking them in the refrigerator until I returned from my trip. I've since recovered from my South East Asian gastric travails (maybe I should have had the yuzu bath, after all!), and I wanted to make use of the organic yuzu I had sequestered.
Yuzu is such a delightful citrus. There are so many ways to utilize the fruit: the juice can be mixed with soy sauce for a nice ponzu sauce for fish or meats; substitute yuzu for lemon in a vinaigrette for a salad; the peel can be used in baking cakes or breads; the peel can also be candied; the Koreans make a marmalade from the peel and dilute the jam with hot water for a yuzu tea.
I decided to make yuzu jam and looked up a couple of recipes from Cookpad, a Japanese recipe website. There was one method whereby you soaked the yuzu peel overnight in water to rid the bitterness and another where you boiled the peel and dumped out the water, repeating this process 3 times. I opted for the second method since I didn't want to wait until tomorrow.
Oh, and we did have a yuzu buro or a yuzu bath, on New Year's Day. Does that count? I hope so. Here's to a year full of health and happiness to all!