[1] In Korea, yuja are largely cultivated in the southern part of the Korean peninsula such as Goheung and Wando, Geoje, and Namhae.
Each piece of the rinds is placed on a cutting board and the zest is finely shredded after the white membrane are removed.
The yuja flesh is squeezed to produce the juice that is mixed with prepared and chilled syrup made of water and sugar.
[2] The shredded zest and pear are arranged in a large glass bowl for hwachae by the yellow and white array.
It falls on every 9th day of September in the lunar calendar and is said that two yang (positive cosmic forces) is overlapped on the date.