Yuzu juice is widely used in beverages, both alcoholic and non-alcoholic, as well as in Japanese ponzu sauce. Thanks to its versatility and slight exoticness, it’s also being incorporated in nontraditional ways into everything from desserts to marinades as well as sauces other than ponzu, adding a zesty, aromatic twist to menu items.

Yuzu is in the adoption stage — it skews toward independent and fine-dining operators.

Found on 5.9% of U.S. menus
+29% over the past four years

22% of the population knows it
9% have tried it
Awareness highest among Asian consumers

Hege’s, Johns Island, S.C.
Yellowfin Tuna Tartare: Yellowfin tuna with peppers, red onions, cucumbers, yuzu vinaigrette, “yum yum sauce,” and wonton chips