The easiest way to get a taste is to simply add a dash of fresh yuzu juice to a glass of beer. Rhon Romero says you can add it straight to the beer, or mix it with something sweet like honey to ...

It almost always uses a mixture of soy sauce plus yuzu juice, or juice from a similarly-flavored fruit such as lemon or sudachi, a Japanese citrus. The sauce also often contains rice wine vinegar ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

Allow to bubble for a further minute. Remove the saucepan from the heat and stir in the yuzu juice and zest straight away. The mixture should thicken as you do. Pour into four glasses or bowls and ...

Rub in the butter until it forms rough bread crumbs. Add the yuzu juice and bring the dough together. Roll it into a sausage shape and wrap it in baking parchment. Place into the fridge to firm up.

There isn’t a substitute for it, but if you can’t find it at your local Japanese market (where you can also buy bottled yuzu juice), use light soy sauce diluted with some water to taste.