Use the whole yuzu citrus fruit! If you freeze the peel, it's useful to use as a garnish or flavor accent in side dishes, soups and more! You can make a large batch and use it year-round.
Whenever I have a lot of yuzu, I always preserve it this way.
If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels.
Enjoy Japanese food around the world.