What you need

• fresh yuzu fruit
• sugar — I used granulated cane sugar
• water

Method

1. Slice and juice the fresh yuzu.
2. Separate the peel from the membrane.
3. Pre-boil the membranes in a pot with a plenty of water.
4. Drain in a strainer, cool, and chop roughly.
5. Cut and pre-boil the yuzu peel.
6. Remove the pith and thinly julienne the peel. Cook in boiling water and drain.
7. Cook the marmalade ingredients.
8. In a large pot, add the yuzu peel, membranes, reserved juice, sugar, seed packets, and water to cover.
9. Boil, then simmer for 30–40 minutes.
10. Sterilize the canning jars and lids
11. Fill with hot marmalade, enjoy!

What you need

• 1 cup Japanese dark soy sauce
• 4 tbsp 100% yuzu juice
• 2 tbsp mirin (Japanese sweet cooking wine)
• 1 tbsp unseasoned rice vinegar
• 1 small strip of dried kombu (kelp)

Method

1. Simmer Mirin: In a small saucepan over low heat, gently simmer the mirin for about 30 seconds to evaporate the alcohol.
2. Remove from heat and let it cool.
3. Mix: In a glass jar or bowl, whisk together the soy sauce, yuzu juice, cooled mirin, and rice vinegar.
4. Steep: Drop the kombu into the liquid. Cover and refrigerate for at least 24 hours (up to 3 days) so the umami flavors meld.
5. Serve: Remove the kombu strip and use the sauce as a dipping condiment for your sashimi or sushi rolls

What you need

• 600ml cream
• 150g caster sugar
• 2–3 slices dehydrated yuzu (or 60ml fresh yuzu juice)
• A little zest, to finish

Method

1. Warm the cream and sugar, stirring until dissolved, then boil gently for 2–3 minutes.
2. Steep the dried yuzu in the hot cream for 10 minutes, then remove.
3. Stir through the yuzu juice — it thickens as it reacts with the acidity.
4. Pour into glasses and chill 3 hours, until set.
5. Finish with a little zest.

What you need

• Gin: 60 ml (2 oz) – A classic London Dry like Tanqueray or Bombay Sapphire works perfectly.
• Tonic Water: 120 to 150 ml (4 to 5 oz) – Use premium options like Fever-Tree or Q Mixers for the best carbonation and balance.
• Lime Juice: 15 ml (½ oz) of freshly squeezed lime juice (about ½ a fresh lime).
• Garnish: 1-2 fresh dehydrated lime slice.
• Ice: High-quality, large ice cubes are best to prevent rapid dilution

Method

1. Prep the Glass: Pack a chilled highball, Collins, or double old-fashioned glass to the brim with ice.
2. Add the Gin and Lime: Pour your measured gin and freshly squeezed lime juice over the ice.
3. Pour the Tonic: Slowly pour the chilled tonic water into the glass. (Pouring slowly prevents excessive fizzing).
4. Stir and Garnish: Give the drink a gentle, single stir to mix the ingredients without losing the bubbles.
5. Squeeze a fresh lime wedge over the top of the drink and garnish with a fresh dehydrated lime slice. Pefect!