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Yuzu, jabara, sudachi and more: discover Japanese citrus fruits at iRASSHAi!

Similar to a small, acidic lime, sudachi often accompanies sashimi, grilled fish and udon noodles. Very refreshing, it gently spices up sweet and savory dishes. Yuzu is a cross between lemon and mandarin orange. Its freshness, fragrance and subtle acidity make it the ideal companion for a wide range of dishes (ceviche, marinades...). It is used in ponzu sauce, but also in the form of marmalade, and even its zest so as not to lose a crumb. It can be found on stalls from November to December (notably at 40 rue du Louvre at the moment). The jabara resembles the yellow lemon, but is larger and juicier. Cultivated for only about thirty years, it is used for its juice, zest or powdered to season fish and salads.

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