Yuzu citron refers to Japanese citrus fruit which is primarily cultivated in the Naka river basin region in Tokushima Prefecture. The fresh and tart juice is used as a seasoning, and finely chopped peel not the flesh is added to garnish Japanese-style soups such as Yuzu Miso. Yuzu has a distinctive scent. To use Yuzu, peel it very thinly. Add ground Yuzu peel and juice to Miso to create Yuzu Miso. Kabosu, sudachi is simular to yuzu but green in color. In winter, many Japanese add a few yuzu to bath water for it's citric aroma boost.