Yuzu citrus, very familiar and delicate fruit from Higashi-Kochi, adding deep refreshers and aromas is a necessity for Japanese food. Yuzu is currently very popular by top chefs in Europe, including France.
These days, the literal Japanese word "Yuzu" can be easily found on the menu in France and America. Most of restaurants in Higashi-Kochi serve dishes using Yuzu. Unlike normally fermented "vinegar", "Yuno-Vinegar (Yuno-su)" is made with 100% Yuzu.

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