Yuzu Salt

Our yuzu salt is prepared in our manufacturing workshop with freshly picked citrus fruits from our plantation. The yuzus are zested by hand to ensure that the zest, the more bitter part of the fruit, is not removed. The zest and salt are mixed and dried together so that the yuzu can release its flavors and the salt can absorb them. We use fine Gruissan salt and not crystal salt, to maintain a balance of textures with the fine zest of yuzus. Our yuzu salt goes very well with fish and shellfish: in a marinade or at the end of cooking on grilled sea bream, fish ceviche, seared or raw scallops for example. You can also use our yuzu salt to flavor a broth or soup, season white meat, or enhance fried foods such as vegetable tempura or tonkatsu. Store dry and protected from light.