Yubeshi is a centuries-old delicacy with roots dating back to 10th-century Japan. This unique item, crafted through a traditional and meticulous process, originated as a method for preserving yuzu fruit. Farmers would extract the pulp, combine it with miso mixed with a blend of herbs and spices such as chilli, ginger, sugar, sansho and peanuts, before fermenting the mixture inside the hollowed yuzu fruit, drying it in the shade for many months, before repeatedly steaming until it achieves a shiny, brown finish.
Yubeshi is a well-guarded secret passed down through generations, primarily produced within families in a traditional manner. Limited to a small radius of 30 km from its place of origin, this delicacy is totally unique and improves with age. The older it gets, the more intricate and enhanced its flavours become, offering powerful aromas featuring the distinctive essence of yuzu, combined with mouth-watering candied and caramelized notes.
In Japan, particularly in the Kyoto quarter of Gion, Yubeshi finds its place during tea ceremonies, sliced thinly for a unique and sophisticated culinary experience
Cut into small cubes to complement salads, pasta, or rice, or serve in thin slices paired with goat's or sheep's cheese, foie gras. Yubeshi can also be substituted for chocolate or praline as a sweet and savoury treat.
Store in a cool, dry place away from light. Best consumed within 3 weeks of opening.
