This yuzu-based marmalade is made exclusively with Kito yuzu imported directly from Japan by Umami. The recipe for this preparation has been developed by Umami in collaboration with Stephan Perrotte, 2015 Jam World Champion. It fully respects the delicate flavor and unique fragrance of the citrus fruit, being neither too sweet nor too sour. Yuzu peels also add a bit of consistency to this fruit preparation with a soft texture.

Delicious on bread or yogurt, this yuzu preparation can be used as a traditional jam in pastries. Very soft and not too sweet, it will also perfectly accompany duck breast fillets or foie gras. You can use this yuzu jam to season or deglaze poultry for example, as you would do with an orange jam.