Come visit us at the N-A-S-F-T Summer Fancy Food Show in New York!
Stop by and and check out our premium products at booth 4650. For more information click on this link here.
WA Imports Yuzu Juice was recently featured in the Spring 2010 entertaining section of the Chicago Tribune Magazine!
Stop by, say hello and check out our latest products at booth 2248.
For more information, click on this link here.
Come visit us at the Winter Fancy Food Show!
N-A-S-F-T Winter Fancy Food Show, Moscone Center, San Francisco
Stop by and and check out our premium products at booth 2841. For more information click on this link here.
Yakami Orchard’s Yuzu Marmalade is featured in Food and Wine
Global Pantry
From England to Japan, new imports for the multiculti American cook.
By Emily Kaiser
Japanese Yuzu
Yakami Orchards now turns yuzu—a fragrant and deliciously sour citrus—into a terrific marmalade.
Read more at Food and Wine
Yuzu Juice was recently featured in Tasting Table.
Good bartenders know that the perfect cocktail is all about balance: Nothing makes a drink like the right proportions of alcohol, sugar and acidity.
Within this trifecta, mixologists have plenty of room for experimentation. But poor, poor lemons and limes–they’ve had to shoulder the acidity burden for so long, since other citrus-family favorites like oranges and grapefruits don’t create a strong-enough pucker for many drinks.
Luckily, here from Asia to heed the call of duty is yuzu. The juice of this Japanese fruit (along with its cousins sudachi and kabosu) has all the zing your cocktail needs, plus a complex, bright flavor that will abolish lemon and lime fatigue.
Read More
The San Francisco Chronicle praises Yakami Orchard’s Yuzu and Sudachi products in its food section.
Yuzu has been a trendy flavor among local chefs and bartenders for several years, but it has remained elusive to home cooks who don’t grow the tart Japanese citrus in their own backyards. Yakami Orchard, located on the coast of Japan’s Kyushu island, offers an array of yuzu products that are just now becoming available in the Bay Area. Traditional in ponzu sauce, yuzu seems to combine grapefruit, orange and lemon all in one. Yakami’s unpasteurized juice is stunning in cocktails, and its marmalade is delicious with cheeses, or mix a spoonful in hot water to make a version of yujacha, a comforting Korean tea. Read More
A Flavor of Japan, Just a Spoon Away, By Florence Fabricant
It’s usually the juice of the yuzu, an alluringly fragrant, lemony-tasting citrus fruit from Japan, that seasons food. Now, a new golden yuzu marmalade can brighten your morning toast. Suitably rough cut and sweetened with honey and sugar, it’s also good to spread in a pie shell before adding a lemon filling.
The marmalade, made from fruit grown in the Yakami Orchard in the Miyazaki Prefecture in Japan, is imported by WA Imports of Lyons, Ill., and is $25 for 17 ounces from markethallfoods.com.
Read more in the New York Times Dining & Wine section.
We Loved the Yakami Orchard pure Sudachi juice with its lime and pepper flavors as well as the Kabosu with its strong and clean lemony, mint and cucumber complexity. They are both perfect for cocktails as well as cooking.
Read more at Liqurious.com.
H. Joseph Ehrmann of Elixer Presents Yakami Orchard Yuzu based twist on classic Tom Collins
H. Joseph Ehrmann of Elixer, San Francisco introduces his twist on the classic Tom Collins cocktail by blending elegant Square One Cucumber flavored organic vodka and deliciously tart Yakami Orchard Yuzu juice.
• 1.5 oz. Square One Cucumber
• .75 oz. Lemon Juice
• .25 oz. Yuzu Juice
• 1 oz. agave nectar
• 2 oz. soda water
• Asian-pickled cucumber or a cucumber slice for garnish
In a mixing glass, combine Square One, lemon, yuzu and agave. Fill with
ice and shake well for 10 seconds. Strain into a tall glass over fresh ice.
Top with soda water and stir gently. Garnish with asian-pickled
cucumber or a cucumber slice.