Yubeshi
Only available once a year, Yubeshi is a culinary treasure with a history that stretches back over a thousand years to 10th-century Japan. Originally developed as a way to preserve the prized yuzu fruit, yubeshi embodies patience, craftsmanship, and tradition. The process begins with hollowing the fruit, then filling it with a mixture of miso, herbs, and spices — from chili and ginger to sansho, sugar, and peanuts. Slowly fermented, carefully dried in the shade for months, and finally steamed until it develops a glossy, brown finish, each step transforms the humble yuzu into something extraordinary. Today, yubeshi remains one of Japan’s most unique and carefully guarded delicacies.
Jon introduces it to us:
Far more than a preserved fruit, yubeshi is a living expression of Japan’s culinary heritage. Passed down through generations and still crafted in traditional family kitchens, it is produced only within a small region — never straying more than 30 kilometers from its birthplace. Over time, yubeshi matures and deepens in flavor, offering powerful aromas of citrus mingled with candied and caramelized notes. With every bite, it tells a story of history, culture, and devotion to craft. Yubeshi is not just food — it is heritage, patiently preserved and beautifully refined.