Yuzu no Kawa-ni (Glossy Candied Yuzu Peel)
Quick answer
- Total time
- 135 min
- Level
- Medium
- Servings
- 20 servings
- Ingredients
- 2
About this dish
Yuzu no kawa-ni is an Oita preserve made by shaving the rough outer surface of thick yuzu peel very lightly, removing the fruit and seeds, boiling and draining the peel 2 to 3 times to reduce bitterness, then simmering it with sugar equal to 80 percent of the peel's weight until glossy.
Read more
In the yuzu-growing areas around Hita, Kusu, and Taketa, it is served with tea and included in New Year osechi. Adding the sugar in three portions and reducing moisture slowly over low heat lets the thick peel turn translucent without collapsing. The finished preserve can be eaten in pieces or sliced thin for bread, amazake, and other sweets.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Scrub and dry yuzu grown for food and checked for wax and pesticide compliance.
Shave only rough blemishes and the hard outermost surface very thinly, leaving most of the aromatic yellow layer. Remove all fruit and seeds and weigh 1000g thick peel.
- 2Heat
Halve or quarter the peel according to the fruit size.
Bring at least three times its volume of water to a boil in a large pot, add the peel, boil for 5 minutes, and drain completely.
- 3Heat
Repeat once with fresh water and cool one piece to taste.
If bitterness and harshness remain strong, boil a third time for 5 minutes in fresh water and drain. Finally soak in cold water for 30 minutes and drain in a colander for 20 minutes.
- 4Control
Place the drained peel in a wide pot, sprinkle evenly with about 270g of the 800g sugar, and rest for 30 minutes.
Once the peel releases liquid, set over low heat and add only a little boiled cooled water around the edge if needed to prevent a dry bottom.
- 5Control
After 10 minutes, add about 265g sugar and shake the pot gently.
After another 10 minutes, add the remaining approximately 265g. Simmer for 35 to 50 minutes more over low heat, shaking rather than pressing with a spatula to coat with syrup.
- 6Step
When almost no syrup remains and the peel is translucent and glossy, turn off the heat.
Cool for 10 minutes, pack into a sanitized heatproof container while above 80°C, cool fully, and refrigerate at 4°C or below. Use clean tongs and eat within 2 weeks or freeze in portions.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thick yuzu peel boiled in fresh water 2 to 3 times
- Finish cue
- When almost no syrup remains and the peel is translucent and glossy, turn off the heat.
- Storage and reheating
- Cool for 10 minutes, pack into a sanitized heatproof container while above 80°C, cool fully, and refrigerate at 4°C or below.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
135min, 2 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes