What a great product this is for juicing Yuzu, Lemons, Limes. It works so good and after juicing, the aromatic soft Yuzu peel is flat and is easy to clean off the internal membrane/seed remains. Then the peel is ready to make into Yuzu Cha, dehydrate, use for marmalade, candying, etc.
Don't waste that valuable part of Yuzu (the juice and peel are the 2 valued parts of Yuzu. Yuzu seed can be saved to make a natural skin lotion.
How to use the Fluicer: after rinsing and drying the fruit, cut in half and place one half in the jaws of the Fluicer (peel facing outwards against the dimples. Close the jaw easily (little effort required) with both hands and the juice extracts out the bottom spout into your glass or bowl. Open the jaw and remove peel to further process that component.
The best flavoured Yuzu juice comes from when you are also applying pressure on the peel to release the massive amounts of essential Yuzu oils into and combining with the juice as you extract it. The Fluicer does exactly that!
Easy wash up with the Fluicer. Dishwasher safe but really just needs a hot soapy wash in the sink then let air dry. Then it folds up so doesn't take up any extra space in that kitchen draw you said you were going tidy out last xmas.
These Fluicer are so efficient, we even use them for commercially processing Yuzu.
BPA free.
Photo 3: Showing you a cut Yuzu fruit. There is hardly any flesh to speak of and it's mainly made up of membrane and seeds. Discard the membrane and seed. The juice yield from a Yuzu is generally around 10-15% of the fruit weight. So Yuzu Juice becomes valuable because of its low juice yield.
Make a quick tasty Yuzu Ponzu dipping sauce ...
Combine 1:1 ratio good quality Japanese Soy Sauce with fresh Yuzu Juice. It's salty and sour. You can add a bit of Sugar (or Japanese Mirin) and Dashi powder to round out the flavour profile if you want to have a play.
What is Dashi powder or granules made of? Dashi most commonly utilizes a combination of kombu (kelp seaweed) and katsuobushi (dried bonito flakes).
Mirin is a sweet cooking sake and used a lot in combination with soy sauce and dash.
Make sweet Yuzu Cha ...
Rinse Yuzu in water then place on towel and dry. Cut Yuzu in half and sieve the juice to save for other use. Shell out the membrane and seeds, discard. Fine slice the peel into a bowl and weigh. Add equal weight organic sugar to sliced peel and stir to combine. Place mixture into clean lidded container and let sit at room temperature (RT) for 3 days. Stirring lightly once a day. Natural fermentation will start to occur (kickstarted by the natural yeasts on the Yuzu). After 3 days at RT, place into fridge and let the Yuzu Cha cold cure for at least 3 months before using. Store in fridge and reduce size of container as you use it to reduce air exposure to mixture.
