Waste not! Never throw away your Yuzu peels. They are so aromatic, it would seriously be a great waste if you do that. Yuzu can be commonly found in every part of Japan during fall/winter and Japanese use them to spice up their dishes since the olden days.
Forget about the frozen ones, at least from now till August! Fresh Edamame 枝豆 are in season! Even for us living in Japan, this is the only time we get to eat them fresh. You often seen them at Japanese restaurants, this salted starter dish is a little bundle of nutrients. High in soya protein, eating Edamame can help to reduce insulin resistance, kidney damage, and fatty liver in people with diabetes.
Next time when you have the chance to get hold of a full Daikon だいこん大根 with its leaves attached, remember not to discard them. Daikon greens are edible and they are the most nutritious part of all. High in folic acid and vitamin C, Japanese know how to make full use of them in many dishes. This make ahead Furikake ふりかけ is one good example – a traditional rice topping.
Tastes like a bit of each between a lemon, mandarin orange and grapefruit, Yuzu fruit is said to be a little gem of the world. Yuzu 柚子 ゆず is a seasonal winter fruit in Japan. Somewhere near the south coast of Japan in Kochi 高知県 produces the most within the country. Despite having an exclusive taste, Yuzu fruit isn’t used entirely for eating. Its citrus power releases a tangy and refreshing aroma when is being infused in hot bathwater. On Touji 冬至 – winter solstice day, there is a tradition for Japanese to have a Yuzu bath. They believe a hot bath all filled with Yuzu fruits would warm them, boost up immune system from winter illnesses and heal skin problems amidst the freezing temperatures.