• Yuzu (seeds and stem removed)500g
• ★Sugar500g

1. 1

   Sterilize a glass storage jar by boiling. Wash the yuzu and pat dry.

2. 2

   Cut the yuzu in half and gently squeeze by hand over a bowl with a colander. Avoid using a juicer and don't squeeze too hard, as this will release bitterness.

3. 3

   Carefully remove any remaining seeds while avoiding the stem, then thinly slice the peel. Remove seeds first for safety, as the knife can be slippery.

4. 4

   Adjust the sliced peel and juice so the total weight is 500g.

5. 5

   Add the ★ sugar to the sliced yuzu and mix well.

6. 6

   For short-term use (within a week), transfer to the sterilized jar and refrigerate. You can drink it from the next day.

7. 7

   For long-term storage, transfer the yuzu and sugar mixture to a pot and heat over medium-high heat, stirring frequently.

8. 8

   Remove any foam that rises to the surface, and continue cooking until the white pith becomes translucent. This should take about 10 minutes for this quantity.

9. 9

   Fill the jar to the brim, cover tightly while hot, and invert upside down until cooled. Once cooled, refrigerate.

10. 10

    Add 2-3 teaspoons to a cup and pour hot water over it. Since the peel is thinly sliced, you can eat the peel as is while enjoying the tea.

Use equal parts yuzu and sugar. Thin slicing brings out the fragrance. A sharp knife reduces bitterness. Avoid cooking too long as it will become too firm; a slightly loose consistency is recommended.

• Calories467 kcal
• Protein0.6 g
• Fat0.1 g
• Carbs120 g
• Sodium0 g