Yuzu is showing up on menus and gaining familiarity with American diners. And now it falls into that sweet spot for innovation—recognizable to consumers yet still novel enough to invite trial.

Of course, this citrus fruit isn’t new to the world. It originated in Central China, then was introduced to Japan and Korea about 1,300 years ago. In Japan, yuzu flourished, becoming integrated into the cuisine and culture. Today, menu developers in the U.S. are harnessing its tart, floral flavor and highly aromatic zest and leveraging its premium perception and intrigue factor in wonderful ways, both in food and beverage. Indeed, Datassential clocks its growth, with menu mentions up 29 percent over the last four years.

“I am eager to explore more with yuzu,” says Maria Gelastopoulos, director of culinary and menu development at Broken Yolk Café, based in San Diego. “I used it to craft a new drink by blending its sweet citrus notes with the tartness of fresh-squeezed lemonade, resulting in the Yuzu Lemonade Cooler. The combination creates an unexpectedly refreshing balance of floral sweetness and tangy citrus.”

Read on for in-market examples of how menu developers are taking yuzu in new directions.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.