Yuzu is known to have originated in the upper reaches of China's Yangtze River. It is believed to have been introduced to Korea during the Unified Silla period and then spread to Japan. Stories about yuzu appear frequently in ancient historical records. The Goryeosa notes that during the reign of King Chungnyeol, yuzu was used along with tangerines in Buddhist rites.
The Annals of the Joseon Dynasty records that in the eighth year of Sejong (1426), coastal areas of Jeolla and Gyeongsang were ordered to conduct trial cultivation of yuzu. Later, the Yeojidoseo, compiled in the mid-1700s, states that yuzu was being cultivated in Jeju, Geoje in Gyeongsang, and Jangheung and Jindo in Jeolla, and that it was offered to the king. This shows that yuzu has long been prized as a fragrant fruit.
The tea that comes to mind when your throat gets scratchy in the cold winter is yuzu tea. As the indie band "Broccoli, You Too?" sings, "We needed warmth, now let your weary heart rest. Let's finish this tea and head into spring," it is a "gift from winter" that warms the body and mind after a day in the cold wind.
Yuzu is rich in vitamin C and flavonoids and is said to be good for preventing colds, recovering from fatigue, and improving skin. In addition to yuzu syrup and yuzu tea, it is now used as materials and supplies for a variety of processed foods, such as jams and alcoholic beverages.
Goheung, South Jeolla, offers ideal conditions for yuzu to grow. With high average annual temperatures, abundant sunshine, sea breezes that reduce pests and diseases, and well-drained soil, the aroma and flavor of yuzu deepen. Thanks to these blessings of nature, Goheung has established itself as a leading production area, accounting for more than 60% of the nation's yuzu output.
Goheung holds the Goheung Yuzu Festival every fall. Timed for the harvest, it offers various hands-on experiences, from picking yuzu to making yuzu syrup.
As demand for processed foods grows, farm incomes are also rising. According to Goheung County, yuzu that traded at an average of 4,000–4,500 won per kilogram last year surged to 6,000–6,500 won this year. With rising domestic and overseas demand for processed yuzu foods, both cultivation area and the number of farms are increasing.
Recently, exports have expanded, and "Goheung yuzu" is gaining recognition in global markets. Goheung yuzu is currently exported to seven European countries, including the Czech Republic and Germany. A Goheung County official said, "Goheung yuzu has positioned itself as a premium food, and export value reached nearly $17 million (about 25.9 billion won) through November this year."
Gong Yeong-min, the Goheung county chief, said, "In Europe's ingredient market, yuzu's unique bright taste and aroma are drawing attention," adding, "As demand expands, we will develop new products such as yuzu collagen and yuzu juice and work to secure broader overseas markets."
☞ How to make yuzu syrup
① Scrub the yuzu peel with coarse salt, rinse under running water, and dry completely. Halve the fruit, remove the seeds, finely julienne the peel, and mince the pulp.
② Prepare the trimmed yuzu and sugar (or honey) in a 1:1 ratio, put them in a bowl, and mix evenly. To reduce sweetness, slightly lower the amount of sugar.
③ Put the yuzu syrup into a glass jar that has been sterilized in boiling water and dried, cover the surface with a layer of sugar, and seal. Let it mature at room temperature for about a day, then refrigerate.
④ After aging in the refrigerator for at least two weeks, the bitterness decreases and the aroma deepens. Dilute with warm water to drink as yuzu tea, or use it in yogurt, ade, or dressing. For refrigerated storage, it is recommended to consume within three months.