Recipes
The trending citrus is a fresh addition to all your summer recipes.
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There’s something magical about citrus. One squeeze of lemon brightens up a freshly seared fillet of fish. A pinch of orange zest in a marinade can elevate an entire dish. Recently, I literally “put the lime in the coconut” and did in fact drink ’em both up. The combo was simple and refreshing.
The acid from citrus is an essential component of cooking, which is why it gets top billing in Samin Nosrat’s excellent book, Salt Fat Acid Heat, and her Netflix show of the same name. Sure, there are the citrus OGs like lemon and lime. And there are the less-common tangelos, pomelos and kumquats. But there is one citrus fruit that seems to be popping up everywhere lately in cocktails, on steakhouse menus, and even on snack packaging: yuzu.
Yuzu is certainly nothing new. Thought to be a hybrid of the sour mandarin orange and the Ichang papeda (a cold-tolerant citrus), it has been a Japanese treasure for over 1000 years. But even though it’s been around for a long time, yuzu is definitely enjoying a moment in the sun.
To understand why yuzu is so popular right now, I spoke to Alissa Miky, a sustainability and food technology expert. Her canned beverage brand, OoMee, sells a matcha passionfruit yuzu–flavored seaweed drink that’s genuinely one of the most delicious matcha beverages I’ve ever had, and it got me interested in all things yuzu. Here’s what Alissa has to say about yuzu, and how you can incorporate it into your next meal.
Recipes What makes yuzu different from other citrus fruits?
Alissa Miky: Yuzu has a much more layered flavor profile than traditional citrus fruits. It’s tart and bright like lemon but also has floral, slightly sweet notes that are reminiscent of grapefruit. There’s even a hint of lime.
Yuzu’s complexity is what makes it so versatile, which is why chefs love pairing it with complementary flavors like passion fruit, matcha, ginger, honey, coconut and other botanical ingredients. That combination of acidity and aroma is a great way to elevate recipes.
Beyond flavor, yuzu also has strong cultural roots in Japanese cuisine and wellness traditions. It’s been used for centuries in everything from ponzu sauce to yuzu baths for winter immunity. As the founder of a brand with its roots in my own Japanese heritage, I love seeing Western consumers become more interested in globally inspired ingredients that feel both functional and rooted in tradition.
Recipes Why do you think yuzu is becoming popular right now?
AM: After being named Monin’s 2025 Flavor of the Year, yuzu has continued gaining momentum into 2026. Consumers are becoming increasingly interested in longevity-focused wellness and eating habits inspired by Blue Zone lifestyles, including traditional Japanese diets that have celebrated nutrient-rich, functional ingredients for centuries.
We’re seeing more people gravitate toward ingredients that feel both purposeful and rooted in cultural tradition, whether that’s matcha or citrus fruits like yuzu. Citrus fruit has seen nearly 30% growth on U.S. menus over the past four years, with a 60% increase specifically on beverage menus.
Recipes How can you incorporate yuzu into drinks and other recipes?
AM: Yuzu is incredibly versatile because it complements both sweet and savory profiles. In beverages, it pairs especially well with teas, sparkling water, matcha and citrus-forward drinks because its brightness helps balance earthy or tart flavor profiles. In recipes, yuzu can be used to elevate everything from dressings and marinades to baked goods by adding a fresh, aromatic citrus lift.
Yuzu is also one of the top trending cocktail flavors at the moment. I like making an easy mocktail combining OoMee’s passionfruit yuzu matcha with sparkling water, coconut water, and fresh mint. It’s delicious!
Recipes Where to Buy Yuzu
After chatting with Alissa, I’m definitely feeling inspired to incorporate yuzu into my arsenal of citrus flavors this summer. While fresh yuzu fruit is very rare in the U.S. (there are only a few growers, and importing the fruit is illegal), that doesn’t mean you can’t enjoy its flavor. Bottled yuzu juice is much easier to find, since it can be imported from Japan if it’s properly processed. Add it to cocktails (I’ll be trying it in a spicy margarita) or mix it into marinades for grilled meats.
In the U.S., you’re most likely to find yuzu juice online or in your grocery store where you buy other Asian cuisine staples. Using yuzu ponzu sauce is another way to incorporate the flavor into your recipes. No matter what, yuzu is going to be delicious and refreshing, which is what summertime cooking is all about.