Japanese Yuzu Vinegar – Vinegar

Yuzu Vinegar from the Royal Selection by Belberry

Japanese Yuzu Vinegar is a Belgian fruit vinegar based on vinegar with the juice of the Japanese yuzu citrus fruit. A clear, floral, and lemony vinegar – between lime and mandarin – for fish, seafood, and sorbets.

Yuzu Vinegar by Belberry is a fruity, clear fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you will find the encounter of two worlds: a mild vinegar from Belgium and the juice of the yuzu, that yellow citrus fruit which grows on slender trees in Japan's Kyushu and has perfumed kitchens, teas, and winter baths there for centuries.

Between lime, mandarin, and a fine bitter note

The aroma of the yuzu is distinctive and complex, and the vinegar carries it well: a scent of citrus blossoms, a hint of grapefruit, less acidic than lemon, and less sweet than mandarin. The yuzu contains only about two-thirds of the acid of a lemon; a kilo of fruit yields only about 100 ml of juice.

On the palate, the Japanese Yuzu Vinegar is clear and vibrant, with a fine bitter trace that underscores its aperitif character. Floral, fresh, and subtly spicy – a vinegar that makes little impression in the bottle but even more on the plate.

Over fish, poultry, and sorbet

Yuzu vinegar loves the lighter side of cooking: with raw fish as a ponzu-like note, with seafood, or with pan-seared salmon or chicken. A few drops over sautéed scallops or sashimi elevate the dish to a new level without overpowering it.

In desserts, this vinegar opens another door: a splash over lemon sorbet, mango quark, or coconut panna cotta provides a fresh depth that you wouldn't otherwise get from lime. A teaspoon of yuzu vinegar in a glass of Prosecco or tonic water with ice makes a fine aperitif for mild evenings.

A vinaigrette for arugula, fennel, and orange segments is the classic method: three parts mild olive oil, one part yuzu vinegar, a touch of honey, salt, and pepper. Shake before use and store in a cool, dark place after opening – this keeps the citrus aroma vibrant for a long time.

It is worth taking a look at the ingredient list: while its siblings in the line contain 30 percent fruit pulp, the Yuzu Vinegar contains 24 percent juice, which is a substantial amount for this raw material. It is thickened with starch instead of pectin, which is why it appears clearer in the glass than its pulpy relatives. There are no preservatives involved here either.

Kortrijk, two generations, and an unusual citrus fruit

Belberry Fine Food Creators is based in Kortrijk in West Flanders, where André Vandererfven took over a small gourmet shop from the late 19th century in 1956. His son Thierry has been expanding the Royal Selection line since 1990 – jams, fruit sauces, ketchups, and fruit vinegars, all without preservatives.

The yuzu itself is an ancient fruit from the Yangtze basin in China that arrived in Japan around 1,300 years ago. Today, the majority is grown in the Kochi and Tokushima prefectures, with the harvest running from October to January. In Europe, fresh yuzu is a rarity; the price per kilo is often over 50 euros. The fact that Belberry brings this fruit into a Belgian vinegar is a beautiful little culinary bridge between Belgium and Japan.

The citrus marmalades, which Queen Paola particularly likes, have earned Belberry the title of Royal Warrant Holder of the Belgian Royal Family. Quite an achievement. If you would like to taste your way through the line, you can find the entire Belberry assortment here – for example, the Kalamansi Citrus Vinegar, the Sweet Raspberry Vinegar, or other fruit vinegars from our range.