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Yuzu Greenbeans
  • Yuzu fruit are also known as: Japanese Citron or Yuja in Korea
  • Origin and cultivation: a wild fruit in Tibet and China, was brought to Japan in around 1,000 AD; rarely found outside of Japan until recently; hybrid between mandarin and a primitive citrus called ichang papeda
  • Availability: fall
  • Appearance: can be yellow or green
  • Flavor: zest has a unique fragrance unlike most other citruses
  • Trivia: in Japan, during the winter, people will put a whole Yuzu into their bath water to create therapeutic aromas

1 pound of French green beans
1 yuzu
2 tablespoons of extra virgin olive oil
Salt and pepper

••••••••

First, zest the yuzu. Then, squeeze out the yuzu juice and put it along with the zest in a ramekin. Add the olive oil, salt and pepper and mix with a fork.

Clean the beans, then steam them for about 5 minutes until cooked but still crispy. Once the beans are cooked, toss with the yuzu olive oil mixture.

This can be served hot or refrigerated for up to two days and served cold.

Serves 4.

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