Guacamole is a delicious party dip but can be a hassle to make in advance due to browning. This handy juice tip will help ...

It almost always uses a mixture of soy sauce plus yuzu juice, or juice from a similarly-flavored fruit such as lemon or sudachi, a Japanese citrus. The sauce also often contains rice wine vinegar ...

These days you can buy yuzu juice, and mostly it’s salty. The way they produce this is to chop the flesh and mix it with salt. The salt causes the juice to be “sucked out” and then the ...

Allow to bubble for a further minute. Remove the saucepan from the heat and stir in the yuzu juice and zest straight away. The mixture should thicken as you do. Pour into four glasses or bowls and ...

Rub in the butter until it forms rough bread crumbs. Add the yuzu juice and bring the dough together. Roll it into a sausage shape and wrap it in baking parchment. Place into the fridge to firm up.

There isn’t a substitute for it, but if you can’t find it at your local Japanese market (where you can also buy bottled yuzu juice), use light soy sauce diluted with some water to taste.

This simple recipe has two easy steps: simmer yuzu zest with sugar and juice, then coat in granulated sugar. Let the chips dry for a couple days, then they're ready to serve.