Furiyuzu

The term Furiyuzu comes from Japanese cuisine and refers to the light sprinkling of dishes with the finely grated zest of the yuzu fruit. The technique is often used to impart the fresh, citrus-like aroma and flavor of yuzu to a dish. What matters is using only the outer yellow peel of the yuzu, not the white layer underneath, which can taste bitter. Furiyuzu is often used as a finishing garnish on sushi, soups, grilled fish, and other traditional Japanese dishes to add both aroma and visual appeal.