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.
Yakami also produces sudachi juice – another Japanese citrus with more of a lime flavor. Though a wholesaler, Vegiworks also sells Yakami’s addictive, spicy yuzu kosho condiment and other yuzu products on a limited, cash-only basis.
Read more at The San Francisco Chronicle.
The San Francisco Chronicle Praises Yakami Orchard’s Yuzu and Sudachi Products
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.
Yakami also produces sudachi juice – another Japanese citrus with more of a lime flavor. Though a wholesaler, Vegiworks also sells Yakami’s addictive, spicy yuzu kosho condiment and other yuzu products on a limited, cash-only basis.
Read more at The San Francisco Chronicle.