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