Like all citrus, yuzu love sunshine. Yuzu from warm areas of Japan like Wakayama have a deeper, rounder and sweeter taste. Conversely, fruit grown in cooler climates like north Osaka are less sweet but have potentially greater diversity in their aromatic qualities.

Three distinct uses have been derived from yuzu: medicinal, cosmetic and culinary. Its seeds, if stored in alcohol like shochu, can be used to treat itchiness and skin irritations. Essential oils found in yuzu contain nomilin and collagen, which today are used in natural cosmetics for skin relaxation, toning and softening. Traditionally in Japan on the day of the Winter Solstice, whole yuzu are added to onsen (hot springs) and hot baths to protect against winter colds and flu.