Yuzu is preserved in yuzu juice, sugar, and salt using classic Moroccan techniques. The preserved yuzu can be blended into marinades or dressings and has a fragrant, fruity flavor with undertones of grapefruit, tangerine, and Meyer lemon with a very subtle note of pine. The peel is used most commonly, but the soft pulp can also be mashed and added to soups or stews. Both the peel and the pulp will add a beautiful, contrasting brightness to any savory dish or they can be used to enhance vinaigrettes or marinades.