Japanese citrus fruit
A member of the citrus family, the yuzu is prized more for its juice and rind than its flesh. The zest of the yuzu makes a fragrant garnish for dishes and is also dried for Japanese seven pepper mix (see "tongarashi"). Yuzu juice is often mixed with soy sauce for a dipping sauce for dumplings and hot pots (see "ponzu").
Sudachi is a close relative of yuzu and used much in the same way. Slightly smaller than yuzu, sudachi is usually harvested and used while its skin is still green.