Yuzu no Kawa-ni (Glossy Candied Yuzu Peel)
Quick answer
- Total time
- 135 min
- Level
- Medium
- Servings
- 20 servings
- Ingredients
- 2
About this dish
Thick yuzu peel cooks down translucent and glossy while keeping its shape, and because the fragrant yellow layer is barely trimmed, the finished pieces smell strongly of yuzu.
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Sugar equal to 80% of the peel's weight is added in three rounds, and shaking the pot instead of pressing the peel keeps the pieces whole. Water is only a small top-up to prevent scorching, which is why almost no syrup is left at the end.
Ingredients
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Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「次代に残したい大分の郷土料理」 · Checked: 2026-08-11