Contemporary Japanese cuisine finds its personality in the fusion of pure and fresh flavors, where Asian citrus fruits play a crucial role in both the balance and aromatic depth of dishes. Yuzu and kumquat are two exceptional ingredients that captivate chefs and diners alike with their nuances and versatility.
Yuzu, originating from Japan and China, stands out for its complex and subtly bitter citrus notes. Its grated zest, juice, and extracts are used in sauces like ponzu, vinaigrettes, mayonnaises, desserts, or cocktails. Yuzu mayonnaise enhances marine flavors, adds freshness to sushi, and provides a unique bouquet: in haute cuisine, its balanced acidity and aroma transform a dressing into a gourmet experience.
Kumquat, known as Chinese orange, provides sweetness and acidic notes simultaneously, as it is consumed with its skin. It is used in jams, preserves, sauces, and decorative slices for desserts, salads, or cold fish or seafood dishes: its refreshing flavor combines perfectly with fatty and umami products like tuna belly.
Our Tuna belly, yuzu, and kumquat mayonnaise is the perfect example of how these citrus fruits transform the experience in the mouth: the richness of the fish is balanced with the perfumed acidity of the citrus, creating a signature nigiri that connects Japanese tradition and contemporary creativity. At Arko, every bite is an invitation to explore new nuances and gastronomic emotions. Are you ready to discover them?