Yuzu
A citrus fruit of East Asian origin that is tangerine sized and green or yellow in color, with a tart flavor and distinctive floral aroma. Yuzu is rarely eaten as a raw fruit (and its fresh form is hard to come by in the United States). Rather, its juice is used to flavor dishes and sauces, and its rind is used to make marmalade or garnish foods such as miso soup.
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Is it common for them to look that battered?
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