Yuzu is known to originate from the upper reaches of China's Yangtze River. It is thought to have come to Korea during the Unified Silla period and spread to Japan. Yuzu appears often in ancient historical records. The Goryeosa records that during King Chungnyeol's reign, yuzu was used along with tangerines in Buddhist rites.
The Annals of the Joseon Dynasty records that in the 8th year of Sejong (1426), officials were ordered to test-cultivate yuzu in coastal areas of Jeolla and Gyeongsang. Later, the Yeojidoseo, compiled in the mid-1700s, notes 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.
When throats start to feel scratchy in the cold winter, the tea that comes to mind is yuzu tea. As the indie band Broccoli, You Too sang, "We needed warmth, now let your weary heart rest. Finish this tea and let's head into spring," it is a "gift from winter" that warms body and mind after a day in the chill.
Yuzu is rich in vitamin C and flavonoids and is known to help prevent colds, restore energy, and benefit skin care. Beyond yuzu syrup and yuzu tea, it is increasingly used as materials and supplies for a range of processed foods such as jams and alcohol.
Goheung in South Jeolla is land with optimal conditions for yuzu. Its high average annual temperature, abundant sunshine, sea breezes that reduce pests and disease, and well-drained soil deepen yuzu's aroma and flavor. Thanks to this natural blessing, Goheung has established itself as a major production area, accounting for more than 60% of the nation's yuzu output.
Every fall, Goheung holds the Goheung Yuzu Festival. Timed with the harvest, it offers experiences from picking yuzu to making yuzu syrup.
As demand for processed foods grows, farm income is also rising. According to Goheung County, yuzu that traded at an average of 4,000–4,500 won per kilogram last year has surged to the 6,000–6,500 won range this year. With rising domestic and overseas demand for yuzu processed foods, cultivation area and the number of farms are also increasing.
Recently, exports have taken off, and Goheung yuzu is gaining recognition in the global market. Goheung yuzu is currently exported to seven European countries, including the Czech Republic and Germany. A Goheung County official said, "As Goheung yuzu cements its place as a premium food, exports through Nov. have reached $17 million (about 25.9 billion won)."
Go Gun-min, the Goheung County head, said, "In Europe's ingredient market, yuzu's uniquely fresh taste and aroma are drawing attention," adding, "As demand widens, 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 Rub the yuzu peel with coarse salt to wash, rinse under running water, and dry completely. Halve and remove the seeds, then julienne the peel and finely chop the pulp.
② Prepare the cleaned yuzu and sugar (or honey) in a 1:1 ratio, place in a bowl, and mix evenly. If you prefer less sweetness, slightly reduce the sugar ratio.
③ Put the yuzu syrup into a glass jar that has been sterilized with boiling water and thoroughly dried, cover the surface with a layer of sugar, and seal. Let it rest at room temperature for about a day, then refrigerate.
④ After maturing in the refrigerator for at least two weeks, the bitterness subsides and the aroma deepens. Dilute with warm water for yuzu tea, or use in yogurt, ades, or dressings. For refrigerated storage, consume within three months.