Yuzu Zest Marmalade, 160g
Long strips of yuzu peel in a 160g jar, made by Yuzuya in Hagi, Yamaguchi.
This is Yuzuya Honten's yuzu marmalade (柚子マーマレード), made in Hagi, Yamaguchi Prefecture. The peel is cut into long strips, so every spoonful has proper chew and the clean bitterness of the rind, with a modest sweetness that lets the fruit lead. It gives you yuzu flavour all year round, in a form that keeps in the cupboard until you open it.
Pairs with: Kagura Powdered Yuzu Zest (25g) and Pure Yuzu Juice (150ml).
Why Chefs Choose This
- Peel you can taste: long-cut strips of rind carry the fragrance of yuzu, which lives in the skin rather than the juice.
- Sweet or savoury: sugar sits back, so the bitter, floral edge works in a glaze or dressing as well as on toast.
- Yuzu on demand: fresh yuzu is a short, costly season in the UK. A jar gives you the flavour whenever a dish calls for it.
- Hagi maker: made by Yuzuya in Hagi, a castle town on the Sea of Japan coast.
How to Use
- Glazes: warm a spoonful with soy sauce or mirin and brush over duck, pork belly or oily fish at the end of cooking.
- Dressings: whisk into rice vinegar and oil, or into ponzu, for a sweet-sour citrus dressing.
- Pastry and desserts: fill tarts and choux, ripple through ice cream, or spoon over yoghurt and panna cotta.
- Cheese and breakfast: serve with a soft or washed-rind cheese, or simply on buttered toast.
Yuzu (柚子) is the most prized of Japan's aromatic citrus, grown for its fragrant rind rather than for eating out of hand. This jar comes from Yuzuya (柚子屋) in Hagi, Yamaguchi Prefecture, an old castle town on the Sea of Japan coast of western Honshu. The label reads 萩の空から 萩の土から: from the sky of Hagi, from the soil of Hagi, and marks it as 味の特産品, a local speciality. The Japanese name on the jar, 柚子マーマレード, is simply yuzu marmalade.
Learn more: What is Yuzu?
What does yuzu marmalade taste like?
Fragrant first, then bittersweet. Yuzu smells somewhere between mandarin, grapefruit and lemon, with a floral lift none of them quite has. In this marmalade the long strips of peel give a gentle, clean bitterness and a pleasant chew, and the syrup around them is bright and citrussy rather than sugary. It is less sharp than a Seville orange marmalade and more perfumed. Warmed in a pan, the aroma blooms; stirred into something cold, it stays fresher and more floral.
| Type | Yuzu marmalade 柚子マーマレード |
| Maker | Yuzuya Honten 柚子屋本店 |
| Origin | Hagi, Yamaguchi Prefecture, Japan |
| Net Weight / Format | 160g glass jar with screw lid |
| Best Used As | Glazes, dressings, pastry fillings, cheese and toast |
Is this made in Kōchi?
No. Kōchi is Japan's best-known yuzu prefecture, but this jar comes from Yuzuya in Hagi, Yamaguchi Prefecture, on the Sea of Japan coast of western Honshu. The label makes a point of its home town: from the sky of Hagi, from the soil of Hagi.
How is yuzu marmalade different from orange marmalade?
Same method, different fruit. Both are peel and fruit cooked with sugar until set. Seville orange marmalade leads with sharp acidity and a strong, lingering bitterness. Yuzu marmalade leads with fragrance: the bitterness is gentler and fades quickly, and the acidity is softer. That makes it easier to use in savoury cooking, where an orange marmalade can dominate.
How should I store it once opened?
Keep the jar in a cool cupboard until opened, then keep the lid on and the jar in the fridge, following the guidance on the label. Use a clean, dry spoon each time. Unopened, it keeps until the best-before date on the jar; once opened, it is at its best within a few weeks.
SKU : S0075