Rub coarse unrefined salt to clean the surface of the yuzu fruits. Wash the salt off under running water.
Remove any scars and spots off the fruit with a sharp knife.
Cut each yuzu into 4 pieces.
Remove all seeds and trim the centre edge of the pulp. *2
Slice all yuzu rinds thinly.
Place one-third of sliced yuzu in the bottom of a clean jar *3
Place one-third of rock sugar over Yuzu in the jar.
Repeat the process twice more time
Keep it in cool place for 4-5 days. The rock sugar will start to melt in a couple of days.
Stir at least once a day. Refrigerate after the rock sugar melt.
To have a cup of yuzu tea, place 2 tablespoons of Yuzu Cha in a cup and pour hot water and stir.
*4-5 days of resting time is not included in cooking time. *1 ratio of yuzu and sugar is 1:1*2 Yuzu is quite dry fruit. The yuzu I used this time was particularly dry. If it is not dry, squeeze out juice ( add it later to the container) before you slice the linds. *3 sterilise the glass jar by boiling beforehand.