That’s unYUZUal…Day 1

by Tokyo Terrace on November 19, 2009

My secret project can now be revealed! Read on to find out exactly what it is…

Since Brad and I discovered the amazingness of yuzu, we had been thinking about the best possible way to take advantage of the unique flavor inside this intriguing citrus fruit. We toyed with the idea of making yuzu sorbet or ice cream after having it in a restaurant in Tokyo. Then, I thought about making yuzu curd…and am still thinking about it… But then the lightbulb went on and we decided to make limoncello. With yuzu. Aw yeah.

In this post are photos of the first day. I used 12 yuzu and one bottle of vodka. After peeling all of the yuzu with a vegetable peeler and scraping off the white pith, I placed the zest in a glass container that could be sealed tightly. I poured the vodka over the zest, sealed the top, and now we wait for 10 days before the next steps.

I’ll be keeping you all up to date with the whole process with photos and short posts until the final day! Stay tuned to see how it turns out!

Can’t wait to give a great toast with this stuff!

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  • http://www.sense-serendipity.blogspot.com/ Divina

    Sounds really fantastic. If you can do it with lemons, you can definitely do it with yuzu. What if I do that with calamansi? :D I guess good luck?? :D They are great as a gift.

  • http://thefoodgeek.com/ Brian J. Geiger

    If you can get a hold of some high-proof grain alcohol, something around 150 or 190 preferably, I believe you’ll have a better limoncello experience than with Vodka. Making Limoncello is still on my to-do list, but that’s what I’ve gathered from my research.

  • http://www.sense-serendipity.blogspot.com Divina

    Sounds really fantastic. If you can do it with lemons, you can definitely do it with yuzu. What if I do that with calamansi? :D I guess good luck?? :D They are great as a gift.

  • http://thefoodgeek.com Brian J. Geiger

    If you can get a hold of some high-proof grain alcohol, something around 150 or 190 preferably, I believe you’ll have a better limoncello experience than with Vodka. Making Limoncello is still on my to-do list, but that’s what I’ve gathered from my research.

  • tokyoterrace

    Hi Brian: I have read that as well about using 150 or 190. However, I have also heard of success stories with the use of vodka. I guess we’ll see what happens! I’ll let you know (or you can check back) to see how it turns out. Thanks for the info!

  • kro4

    This would be such a cool gift!!! Awesome post, as usual!

    Kelly

  • tokyoterrace

    Hi Brian: I have read that as well about using 150 or 190. However, I have also heard of success stories with the use of vodka. I guess we’ll see what happens! I’ll let you know (or you can check back) to see how it turns out. Thanks for the info!

  • kro4

    This would be such a cool gift!!! Awesome post, as usual!

    Kelly

  • tokyoterrace

    Divina: Calamansi….hmmm. You would need approximately 1 million of them! Haha. I bet it would taste fantastic though. We didn’t make enough of this to hand out for Christmas this year, but if it works we will definitely give it a try for next year. Thanks, as always, for your comment!

  • tokyoterrace

    Divina: Calamansi….hmmm. You would need approximately 1 million of them! Haha. I bet it would taste fantastic though. We didn’t make enough of this to hand out for Christmas this year, but if it works we will definitely give it a try for next year. Thanks, as always, for your comment!

  • http://topsy.com/tb/bit.ly/Mxxtx Tweets that mention That’s unYUZUal…Day 1 « Tokyo Terrace — Topsy.com

    [...] This post was mentioned on Twitter by Brian Lew and Rachael White, Rachael White. Rachael White said: Secret Project REVEALED: https://tokyoterrace.com/2009/11/19/thats-unyuzual-day-1/ http://fb.me/3eFqNwX [...]

  • http://www.nordljus.co.uk/ keiko

    Can’t wait to see how it turns out – sounds promising though!

  • http://www.nordljus.co.uk/ keiko

    Can’t wait to see how it turns out – sounds promising though!

  • http://www.houseboateats.com/ Talley

    Great idea! We’ve been looking for more fun things to “celloize” ourselves. I’ve used both 151 neutral grain and 100 proof vodka with great success. I do actually prefer the 151 (highest we can get in WA state)… I think it might have extracted slightly more flavor. But others have expressed a preference for my vodka based stuff. I guess that means you can certainly have success with both! Limoncelloquest is a great website that has done pretty scientific experiments with both bases.

  • http://www.houseboateats.com Talley

    Great idea! We’ve been looking for more fun things to “celloize” ourselves. I’ve used both 151 neutral grain and 100 proof vodka with great success. I do actually prefer the 151 (highest we can get in WA state)… I think it might have extracted slightly more flavor. But others have expressed a preference for my vodka based stuff. I guess that means you can certainly have success with both! Limoncelloquest is a great website that has done pretty scientific experiments with both bases.

  • http://zwischengang.blogspot.com/ Anja

    Never heard of Yuzu but it sounds great. It’s sort of lime or lemon? I’ve already made peach liqueur this year. I use vodka too. I wait for the next post…

  • http://zwischengang.blogspot.com/ Anja

    Never heard of Yuzu but it sounds great. It’s sort of lime or lemon? I’ve already made peach liqueur this year. I use vodka too. I wait for the next post…

  • Mardi@eatlivetravelwrite

    Can’t wait to see how this turns out!!!!

  • Mardi@eatlivetravelwrite

    Can’t wait to see how this turns out!!!!

  • zenchef

    Oh my gawd! This is a brilliant idea! This is a good enough reason for me to jump on a plane and fly back to Japan. You will save me a little cup. Right? :)
    It’s a little frustating not to be able to buy fresh yuzu in New York (or rarely). It’s one of my favorite thing! Gotta use the bottled stuff most of the time. grrr..

  • zenchef

    Oh my gawd! This is a brilliant idea! This is a good enough reason for me to jump on a plane and fly back to Japan. You will save me a little cup. Right? :)
    It’s a little frustating not to be able to buy fresh yuzu in New York (or rarely). It’s one of my favorite thing! Gotta use the bottled stuff most of the time. grrr..

  • Maa White

    Hey, how about yuzu meringue pie??? Might try to make the limoncello myself! Of course with lemons….. Pretty pictures.

  • Maa White

    Hey, how about yuzu meringue pie??? Might try to make the limoncello myself! Of course with lemons….. Pretty pictures.

  • julie gordon

    Hey.. How do I know if I’m buying yuzu vs. some other kind of orange??? help???
    Julie

  • julie gordon

    Hey.. How do I know if I’m buying yuzu vs. some other kind of orange??? help???
    Julie

  • http://kitchen-em.blogspot.com/ Kitchen M

    Hi Rachel! Did you get my Twitter message?
    I recently featured Yuzu in Kitchen M’s Mystery. I linked your yuzu cocktail post to my udon & yuzu post. :)
    This one looks good, too! Looking forward to the Day 2!

  • http://kitchen-em.blogspot.com Kitchen M

    Hi Rachel! Did you get my Twitter message?
    I recently featured Yuzu in Kitchen M’s Mystery. I linked your yuzu cocktail post to my udon & yuzu post. :)
    This one looks good, too! Looking forward to the Day 2!

  • http://d1000.wordpress.com/ dee

    we have to wait 10 days??!!! :D so what happened to the rest of it after you used its peels? definitely keep us posted!

  • http://d1000.wordpress.com dee

    we have to wait 10 days??!!! :D so what happened to the rest of it after you used its peels? definitely keep us posted!

  • http://www.lafujimama.com/ Fuji Mama

    LOVE LOVE LOVE yuzu and miss it like crazy! I made some yuzu madeleines with yuzu glaze once…you just can’t really get sick of yuzu, can you? LOVE the pictures and can’t wait to read the next installment!

  • http://www.lafujimama.com Fuji Mama

    LOVE LOVE LOVE yuzu and miss it like crazy! I made some yuzu madeleines with yuzu glaze once…you just can’t really get sick of yuzu, can you? LOVE the pictures and can’t wait to read the next installment!

  • http://www.bouchonfor2.com/ Mel @ bouchonfor2.com

    Yuzu is my favourite citrus, hands down. The aroma is so sweet and the peel has the perfect balance of bitterness and depth. This looks amazing… look fwd to see how it turns out :)

  • http://www.bouchonfor2.com Mel @ bouchonfor2.com

    Yuzu is my favourite citrus, hands down. The aroma is so sweet and the peel has the perfect balance of bitterness and depth. This looks amazing… look fwd to see how it turns out :)

  • http://www.ubervu.com/conversations/tokyoterrace.com/2009/11/19/thats-unyuzual-day-1/ uberVU – social comments

    Social comments and analytics for this post…

    This post was mentioned on Twitter by tokyoterrace: Secret Project REVEALED: https://tokyoterrace.com/2009/11/19/thats-unyuzual-day-1/ http://fb.me/3eFqNwX...

  • http://wasabiprime.blogspot.com/ wasabi prime

    BRILLIANT. It won’t fail you. I’ve done this with lemons, and the yuzu will just yield something extra-special and unique. It will literally be liquid gold and sunshine in a bottle!

  • http://wasabiprime.blogspot.com wasabi prime

    BRILLIANT. It won’t fail you. I’ve done this with lemons, and the yuzu will just yield something extra-special and unique. It will literally be liquid gold and sunshine in a bottle!

  • https://tokyoterrace.com/?p=1988 Cocktail Friday: Yuzucello Attempt #1 Results!

    [...] on January 28, 2010 ShareRemember a really long time ago when I put up a post about our Yuzucello project? Well, it is time to share the results. But first, a little [...]

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