
For menu developers looking to add a high-impact plus one, yuzu just might ring that bell. At Hapa Pizza, an Asian-inspired Neapolitan pizza concept Portland, Ore., guests can choose a pie, from standards like the Margherita to the Bánh Mì Pizza (lemongrass barbecue, mozzarella, pickled veggies, cilantro, cucumber sauce and Sriracha aïoli), and ask for a side of housemade ranch with a hint of yuzu. Over in Boston, the late-night menu at Momi Nonmi pairs edamame croquettes with yuzu ketchup, providing a bright foil to the savory starter.
Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.