Yuzu is the most popular citrus fruit in Japan, and in Europe it has become widely known through its use at top restaurant El Bulli. The fruit is highly acidic and has distinctive molecular properties, which make it an excellent flavour enhancer. Whereas the taste of lemon can easily become overpowering, a dish containing yuzu retains its own flavour. This juice is made from hand-pressed yuzu. During the harvesting season, two ladies squeeze out the fruit into a teacloth. Preservatives cannot be added to yuzu juice, so this product contains only a dash of sea salt (2 per cent).