Now that blood oranges and Meyer lemons are commonplace on menus across the country, a new citrus is taking over: yuzu, or Citrus junos, a type of yellow-green Japanese lime with thick, bumpy skin. Chefs love its fragrance and delicate taste; because it's not as sour as lemon or lime, yuzu is ideal with raw fish dishes. New York's Nobu goes through 26 gallons of yuzu juice (bottled in Japan) each month. Chef Joe Miller of Joe's Restaurant in Venice, California, prefers it fresh with his raw Texas white shrimp and peekytoe crab salad. And at Brasa in Seattle, the tricolor sundae with yuzu, kaffir lime, and mandarin orange ice creams is already a best-seller.
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