Huzzah, Yuzu is here!

For anyone who cares: Yuzu is in at Mitsuwa. It is around $16.49/lb - 4 small yuzu are about $4 for the package. They are juicy and the skin is great. I'm making liqueur with mine.

Mitsuwa
100 E. Algonquin Road,
Arlington Hts., IL 60005
(847)956-6699

They also had Tokyo Negi last time I was in (today). Memories of school out in the Negi fields....like a leek crossed with a scallion. For Thanksgiving one year we had a sukiyaki made with only three things: Beef, Negi, and Fuu (wheat gluten).

Queijo wrote:For anyone who cares: Yuzu is in at Mitsuwa. It is around $16.49/lb - 4 small yuzu are about $4 for the package. They are juicy and the skin is great. I'm making liqueur with mine.

They also had Tokyo Negi last time I was in (today). For Thanksgiving one year we had a sukiyaki made with only three things: Beef, Negi, and Fuu (wheat gluten).

Thanks for the tips, Queijo.

Funny enough, last night I decided to make sukiyaki during the coming weekend. Now, when I visit Mitsuwa for ingredients, I'll be sure to look for the negi in addition to the sliced beef.

If it isn't too much trouble, can you outline your process for making the yuzu liqueur?

E.M.

Oh, cool. I'll make a special trip. (It doesn't take much to get me to Mitsuwa anyway.)

I'd love to hear about the liqueur too. I got some yuzu (rather more expensively) a couple of months ago and made infused vodka using the juice, pulp and some zest. That was pretty good, but I'd like to try something different.

Well, Bibi Rose, my method isn't all that different, except that I add sugar at the same time I add the zest and juice (no pulp, I don't want to take a chance on bitterness). After 30 days, I then add more sugar (if needed) and water, so that the alcohol is cut down to no more than 40%. I use Gunther Anderson's liqueur flavoring reference table- so I'm sure there's nothing I do that you haven't seen before. I've made meyer lemon-thyme, fig and rosemary, peach-sage, chocolate-cinnamon-coffee and quince-cardamom-hibiscus liqueurs this way, all with really great results.

http://www.guntheranderson.com/liqueurs/flavors.htm#Crème%20de%20Café

Quiejo,

I hadn't seen that site before, and it's quite intriguing. Have you had good luck with the recipes, overall? Do you have a recommended vodka--is the flavored result going to be markedly different if you use, say, Gordon's or Ketel One?

Quiejo, thank you so much! This information is all new to me. The only flavored alcohols I've experimented with are vodka infusions.

glad to help...I am using triple distilled vodka - smirnoff - its pretty cheap. Sites I've traversed have recommended using triple distilled, although I have also used Rum (Haitian) and Cachaca (it is pretty neutral as well).

I use the recipes as a guideline and modify with my own herbs and flavorings. I've never been one to follow a recipe, except when it involves a formula.