Cup of Yum
1. Gather yuzu peels. The preparation time and yield vary based on how many peels you have. Cut the peels into a smaller size (roughly a quarter of the fruit).
2. Use a sharp knife to gently scrape off the thick white pith that may not have come off with the peel. 
3. You want to scrape off any slivers of pith. The peel without pith is zest.
4. The zest is very thin without pith.
5. For some recipes, I like to keep a bigger-sized zest. To flash freeze, place the zest on a baking sheet lined with parchment paper. Freeze for 30-60 minutes, then transfer the frozen zest into a bag and keep in the freezer.
6. Cut the zest into thin julienned strips.
7. Put the julienned yuzu zest in a resealable plastic bag and freeze the bag flat on a baking sheet.
8. After 30-60 minutes, the zest is frozen. You can break off the zest for your recipe. You do not need to thaw the zest prior to use.

To Store

1. Store it in the freezer for a month. I tend to keep it for half a year at least. It’s possible that the zest looses its fragrance and flavor, but it still brings a lot to a dish when needed.