[3] It is believed to have originated in central China as an F1 hybrid of the mangshanyeju (Chinese: 莽山野橘) subspecies of mandarin orange and the ichang papeda.

Leaves are notable for a large, leaf-like petiole, resembling those of the related makrut lime and ichang papeda, and are heavily scented.

[7] Dangyuja, a Korean citrus fruit from Jeju Island, is often considered a type of yuzu due to its similar shape and flavor, but it is genetically a variety of pomelo.

[10] It is an integral ingredient (along with sudachi, daidai, and other similar citrus fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced.

[12][13] Slivered yuzu rind is used to garnish a savory, salty egg-pudding dish called chawanmushi, as well as miso soup.

[20] The body of the taepyeongso, a Korean traditional oboe, close to the Chinese suona or the zurna, is often made from jujube, mulberry, or yuzu wood.

[22] As of the early 21st century, yuzu has been increasingly used by chefs in the United States and other Western nations, achieving notice in a 2003 article in The New York Times.

[23] In the United States, the Department of Agriculture has a ban on the import of fresh yuzu (alongside most citrus plants) from abroad, including both the fruit and the trees.