Citrus, like oranges, lemons, and limes, has origins that go way back. So far back, thousands of years ago, we might not really know when it was first included in our diets.

It is generally written that citrus originated in Southeast Asia, comprising northeastern India, southwestern China, Burma, and the Malay Archipelago. This is the group of islands that includes Sumatra, Sulawesi, Borneo, Mindanao, Luzon, Lingga Island, Dolok, Boracay, Pulau Ujong, Natuna-besar Island, Cebu, Mindoro, to name a few of the more than 25,000 islands that include the countries of Brunei, East Timor, Indonesia, Malaysia, Papua New Guinea, the Philippines, and Singapore.

The original citruses are citron, pomelo, mandarin, and papeda. The citruses we have grown up with are all "children" of these citruses. Today there are more than 1,000 different citrus fruits in the world. It is the hybridization of these original fruits that brings us oranges, lemons, limes, and yuzu!

Citron, scientifically known as Citrus medica, is one of the original citrus species. Citron is a large, lemon-like citrus fruit with a thick and bumpy rind. The shape can vary, but it is typically oblong or somewhat distorted. The color of the rind can range from greenish-yellow to yellow when ripe.

The flesh of the citron is usually quite dry and not as juicy as some other citrus fruits. The flavor can be relatively mild and less acidic compared to other citrus varieties.

The aromatic oil extracted from the citron peel is used in perfumes, liqueurs, and various culinary applications. Citron, in some cultures, has also been used in traditional medicine for its perceived health benefits.

Citron has cultural and religious significance also in various traditions. For example, it is one of the Four Species used in Jewish rituals during the festival of Sukkot.

The lemon is a hybrid of the citron and many of the limes. Some lemons are hybrids of the citron and the bitter orange, which is a cross of the mandarin and the pomelo. The lime is a hybrid of the citron and the papeda and then at some point hybridized with the lemon.

The pomelo (Citrus maxima or Citrus grandis) is the largest citrus fruit. Pomelo is native to Southeast Asia, including regions such as Malaysia and Thailand. It is also cultivated in other parts of Asia, as well as in some tropical and subtropical regions worldwide.

Pomelos are large, round or slightly pear-shaped fruits with thick, green or yellowish rinds. The size of a pomelo can range from that of a large grapefruit to even larger, with some varieties weighing several pounds.

The flesh of the pomelo is typically pale yellow to pink and has a sweet and mildly tangy flavor. The texture is firmer than that of other citrus fruits, and the segments are often separated easily.

Pomelos can be eaten fresh, and their sweet and refreshing taste makes them a popular snack. The segments can be added to salads, fruit bowls, or used in various culinary applications. Pomelo peel is sometimes candied or used in making marmalades.

Pomelos are associated with various cultural and religious practices in some Asian countries. For example, they are often used as offerings during festivals and celebrations. Mandarins (Citrus reticulata), one of the confusing common names we know, is also one of the original citruses. Probably just not the ones we see in the store. These easy-to-peel "oranges" with thin skin have been hybridized for at least 3,500 years. Perhaps that is why there is confusion about a mandarin being one of the original citruses.

The original mandarin is believed to have been more sour than sweet and was hybridized with the pomelo to create the more modern sweet mandarins we know today. The term "mandarin" encompasses a variety of citrus fruits, and different types of mandarins may have distinct characteristics.

Additionally, there is often confusion between mandarins and tangerines. Tangerines are a type of mandarin, so all tangerines are mandarins, but not all mandarins are tangerines. Some popular Mandarins today are the Clementine, Satsuma, Tangerine, and Tangelo.

Papeda refers to a group of citrus fruits that belong to the Citrus micrantha species. Citrus micrantha is one of the original or primitive citrus species and is known for its unique characteristics. Papeda fruits have a sour and bitter taste. The small green to yellow Papeda is not the prettiest citrus with its rough ribbed skin.

Papeda fruits are known for their strong and distinctive flavor, which is often sour, bitter, and sometimes astringent. The taste is different from the sweeter and milder flavors of many other citrus fruits.

Papeda species, including Citrus micrantha, are considered part of the ancestral citrus group from which many other citrus varieties and hybrids have evolved. They are valued for their genetic diversity and have contributed to the development of citrus cultivars with desirable traits.

The Kaffir lime shares some genetic characteristics as does the Yuzu with the Papeda.

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1. Place all the ingredients except oil in a jar, blender jar or bowl and blend with a blender or immersion blender or whisk or shake vigorously in a closed jar.

2. While whisking or with the blender on low slowly drizzle the olive oil and sesame oil in. This allows for the emulsification to happen. Or, stir with a spoon and then shake vigorously.

See the White Balsamic Yuzu Ginger Citrus Vinaigrette Recipe here!

This "cake" loves citrus! Using the zest of citrus adds little nice texture bits to the bite. Yuzu no Megumi syrup adds the wonderfulness of citrus with a bit more sharpness than the orange and the sweetness of the sugar. Adding a tablespoon or so and reducing the milk by the same is a good place to start. Add the syrup just before transferring to the pan.

See the Torta di olio d'oliva - Olive Oil Cake Recipe here!

Sometimes, when you see something, you know right away that it's going to be good. And that is the case for Yuzu no Megumi.

The frosted glass bottle makes you want to hold it in your hand and rub the surface because it feels so good.

This delightful sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey, and millet jelly.

Pop the top and take a very deep whiff. It is this enticing combination of citruses that creates a vapor that is super twisty. It is not easily describable yet very desirable.

When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it isn't. You take a big swig, swirl it around, and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus; then the tartness, and finally, some lip-smacking, tongue-smacking joy.

At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after-dinner drink. And then, the ideas start flowing!

Mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.

You could also add a splash to vinaigrettes and other dressings or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!

Shop now for Yuzu no Megumi Syrup!

In a remote village in Japan, long before refrigeration, snow became a natural way to preserve locally-grown food for the winter.

By the time spring arrived, the cold snow had not only "preserved" foods, but in some cases, transformed the food into something new.

As in the case of these Kanzuri peppers, they were harvested in the summer, then kept in salt for six months before being laid out on the snow for a few days early in the year. The "snow" process reduces the bitterness and salt content of the peppers while breaking down their fibrous structure, mellowing the punch, and bringing out their sweet side.

The peppers are then mixed with koji (rice mold) and yuzu citrus. The peppers and yuzu live together for six years, "fermenting" their relationship to create what is in this jar.

Place a spoonful of this Yuzu chili pepper paste in a dish on a table below your face and nose, and the aromas will rise and float into your nostrils. It is subtle, but as you recognize the smell, it becomes more pleasantly present.

If you take a big whiff, you will recognize the distinct aroma of a hot pepper with a slight twizzle tickle in the nostrils.

On the tongue (and in the mouth), the yuzu comes out quickly and then is gone, replaced by a mellow saltiness and the flavor of the pepper. I have to admit, putting even a small amount in my mouth directly was a little scary, and I am happy to report that I survived. There is heat, but it is not all-enveloping. If there is a lingering tingle, it's in the lower half of the mouth, the tip of the tongue, and a momentary twitch in the back of the throat.

What is amazing about this fermented chili pepper paste with yuzu citrus is that it's smooth, level, not spiky but even-keeled, a temperament that enhances without too much dancing. You get the flavor of the pepper, the help of salt to open up the pores, and a nice smooth feel of pepper heat. There is no rush of accelerated heat or unpleasant explosion of hot sauce.

When used, this fermented chili pepper paste is like a gentle wave across the palate. It doesn't overwhelm; instead, it is mellow across the board. Yet, you know it has a fiery core, just like when you have it straight up.

Simply put, it is quite amazing! Those in Niigata use it in hot pots, sashimi, and the grill. Venus has replaced her yuzu kosho with Kanzuri in her famous tuna fish salad and is loving it.

Much has changed in Niigata since way back when, but the Kanzuri fermented pepper has not. The careful preparation has remained the same after all these years—a true slow food process in which time cannot be accelerated.

Shop now for Kanzuri 6-Year Fermented Pepper and Yuzu Paste!

Mayonnaise to some is an ingredient, to others it is a condiment and to many, it is a religious experience.

In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme, or that allioli is the real original Mayonnaise from the Mediterranean that was changed when the egg was added.

One thing learned in the research is that French generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks!

Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Egg yolks, vinegar (acidity), mustard and olive oil (any oil) blend with an electric device and you can make your own Mayonnaise.

Or, you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious eat-it-with-a-spoon Yuzu Mayo on your next sandwich. I made tuna fish salad with it and right off the bat it worked just like it should with a twist of citrus!

To the nose, it doesn't twizzle up like it would from other jars of mayonnaise. To the tongue, it twists and turns and tingles the tip. It is so different from other mayos and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo!

Shop now for Hotaru Japanese Yuzu Mayo!

Organic and vegan, this furikake seasoning contains mostly sesame seeds, dried yuzu citrus zest, and nori seaweed. It is an easy-to-use condiment perfect as a topping on rice, meat, fish or salad.

This vegan & vegetarian furikake is made only with plant-based ingredients, and it is free from additives and artificial flavors.

Shop now for Organic Sprinkling Yuzu Japanese Furikake!

It's the subtle, umami difference that makes this organic Yuzu Ponzu sauce just plain amazing and appealing! This gem has, in addition to the basic ingredients, kombu and shiitake added.

One taste, and you know it's something special. To the nose, the shoyu (soy sauce) is the base of the "whiff," and on top is the delicate citrusy Yuzu. A tingly smell for sure. The first sip is similar to the mouth. The shoyu runs across the taste buds, attacking and spreading quickly, staying low, while the citrus Yuzu floats above, giving and sharing its tang.

It is this combination of shoyu and Yuzu tang, along with the kombu and shiitake, that makes this Japanese shoyu soy sauce tasty beyond belief! Zingy and zangy are great descriptions.

Think agro dolce (sour and sweet) with salty notes that wake up your tongue.

You can make it a dipping sauce for sashimi, a salad dressing, or toss it on some rice to add some spark! A dash on steak or even on your next Baywater Sweet oyster! This shoyu soy sauce has a versatile food personality to take you across the world or just change up your next bite!

Shop now for Organic Yuzu Ponzu Sauce!

These bars are so visually pleasing. Fun to look at and you can map out what you are going to bite first.

This bar is packed with some of my favorite things, candied yuzu and roasted brown rice (and you can see them)!

It was surprising to me that I ate the first bar so quickly!

The combination of the chocolate, rice and yuzu is perfect. Not one overpowers the other and at the same time you get a hit of each element with almost every morsel!

Shop here for Wildwood Yuzu with Roasted Brown Rice 70-Percent Dark Chocolate Bar!

Same as the Hot Yuzu Red Sauce version but with less red chili heat. Instead, the Green is spicier and helps you exfoliate almost immediately. Your mouth tingles, in a good way, and your mouth is jumping.

There is more saltiness and a stronger vinegar effect than the red. This comes through as more pucker and a bit of eye twinging from the salt.

The vinegar does hit the back of the throat with a little punch. Only in the end is there the zest of the yuzu.

I find it spicier and not as hot as the red. This is where your hot taste receptors will need to tell you their own story after tasting these twins of sauce.

Shop now for Green Hot Yuzu Sauce!

This seven spice mix uses a special yuzu, misho yuzu, which is grown from seeds, hand-peeled and dried, then slowly grounded by stone.

The result is a wonderful mix that brings a citrusy sparkle to dishes. Topping a nicely grilled fish, or pieces of chicken, or a nice risotto or yam soup.

Yamatsu Tsujita in Osaka Prefecture was founded in 1902. This 4th generation company works with local farms with a hands-on approach.

Shop now for Yamatsu Tsujita Yuzu Shichimi Togarashi Spice Mix!

Spike your aioli with yuzu kohso!

See the Yuzu Kosho Spiked Aioli Recipe here!

These candied peels are a special treat! Like a small package of fancy lemon peel, except it is the peel of the yuzu! Delicately tangy, sweet and sour with a hint of bitter! Perfect for the pocket or the glove box to have at the ready whenever the craving happens!

Shop now for Kankitsu Labo Dry Candied Yuzu Peel!

This extract is made from whole fruit, cold-pressed yuzu.

The extracted juice is not sweet; instead, it is a full, vibrant flavor of citrus juice combined with the oils from the peel, making for an amazingly thick, rich flavor of yuzu.

This 100% pure Yuzu extract is made from the Yuzu grown in the Kawakami region of Yamaguchi, Japan. Registered as a national monument in 1941, Kawakami is a native habitat of yuzu.

Unlike many juice manufacturers, which crush the citrus to extract as much as possible, Kankitsu Labo finely presses from the sides to emulate hand squeezing.

The result produces a pure extract that has elements from the whole fruit, oils from the skin to the juice inside, creating a lot of yuzu flavor.

Shop now for Labo 100% Pure Cold Pressed Yuzu Extract!

I love it when I open a box of twigs from Mademoiselle de Margaux! Or, more correctly, when you remove the cellophane wrapper that encases the twigs inside, a waft of wonderfully aromatic, perfumed sweet chocolate joy arises into your olfactory system, and you become lightheaded with a sense that nirvana is close to your being.

Well, maybe not that far, but it certainly is fun.

This particular box of chocolate twigs has a new flavor of yuzu and ginger magically paired, not so that the resulting taste pronounces either flavor. Instead, when bitten and chewed, it is a warm dark chocolate with a twist of slight tang. As the chocolate melts, you get hints of yuzu citrus and the unidentified spice of ginger.

On the other hand, if you gently allow the twig to melt in your mouth, this is when the chocolate shines! Break a small piece off and place it in your mouth, and let it melt away.

This is when you get the yuzu citrus to divulge itself, and the distinct ginger flavor comes through from the bottom of your tongue. It may be best to experience this with your eyes closed.

Don't get too comfortable with this twig. Take a break between melting with a cup of jasmine tea to get the full effect. Just one or two twigs, and life is pretty good as you look out over the snow-covered lawn to the lake....

Shop now for Dark Chocolate Twigs with Yuzu and Ginger - Mademoiselle de Margaux!