Yuzu juice / yuzu vinegar

The kitchen-side of the yuzu shelf. Where the Mizkan Yuzu Ponzu lives next to the soy at sushi night, the bottled juice lives by the stove — concentrated, ready to brighten a marinade, a vinaigrette, a cocktail, a pan sauce. Micki keeps Tokyo-grocery brands when she can; Yakami Orchard works stateside. Once you have a bottle, you find a use for it. — Eris