The yuzu tree in my garden is bearing a lot of fruit now. Its young leaves are bitten by two kinds of swallowtail butterfly larvae, but only old boughs bear fruits and I don't want the tree to become large. So I don't larvicide.
Popular yubeshi is made by steaming a mixture of glutinous rice powder, miso(fermented soybean paste), soy sauce, sugar and water. It is often coated with oblate powder, but these are coated with kori-mochi because I was out of the powder. These include crushed walnuts.
Original yubeshi was made by stuffing a mixture of glutinous rice powder and miso into hollowed-out yuzu and steaming it as preserved foods or portable rations. It dates back around the end of the 12th century.
In the book named Nihon Saijiki(日本歳時記), Kaibara Ekiken(貝原益軒, 1630～1714) recommended to buy yuzu in the 11th month and make yubeshi and gave a recipe for making yubeshi.
It is thought to be close to Maru-yubeshi(丸柚餅子) in Wajima(輪島) of Ishikawa Prefecture, which is made by stuffing a mixture of glutinous rice powder and secret ingredients into hollowed-out yuzu, steaming it several times and lay out it to dry in the sun for four months. It is completed in spring. So maru-yubeshi is expensive.
A confection using unripe yuzu.
I topped a piece of boiled daikon radish with sweet miso and yuzu zest.