See my latest success at
http://www.homecitrusgrowers.co.uk/citrusvarieties/hanayuzu.html
Mike

Congrats mike. I originally got my yuzu as a curiosity. I still haven't found a lot of use for them. I probably have a few hundred hanging on the trees at the moment.

Great !

The Hana Yuzu looks wonderful !

@Laaz, the easiest use of Yuzu is lemonade or Marmalade.
Both are in Japan even produced commercically.
I also could look into my Japanese cooking book, if you like.

When Bonnie and Citrus Joe were at my place 4 or 5 years back putting on a budding and grafting event, we used some Yuzu as an rootstock. Five years later the Yuzu as a under stock has continuted to work well, and has shown no difficulties to the scion, the trees continue to grow normally. - Millet

Yuzu is the traditional rootstock for Satsuma and makes bigger and more tasty fruits than Poncirus.

Nice plant! Where did you get it?

Is there any difference between ordinary "yuzu" and "hana yuzu"?

I was given this plant and one of the normal Yuzu variety when the owners of Agrumes Baches came to visit earlier this year.
The standard Yuzu is different - for a start the leaves have a larger petiole, a bit closer to C. ichangensis. But that Yuzu plant is a bit smaller and hasn't flowered yet. Hopefully next year.
When the plant is bigger (always a slow process here) I may try to root some cuttings for rootstocks or I suppose I could sow the seeds from this year's fruits. I don't know exactly how hardy Hana Yuzu will be. C. ichangensis just about survives outside here, but does not really thrive, so I doubt Yuzu varieties will do any better.
Mike/Citrange

I did not know that there were more than one type of Yuzu. What is the parentage of Hana Yuzu that makes it a different plant, (how was it developed)? Is it a actual Yuzu, or is it just called a Yuzu variety?
.- Millet

There are different sorts of Yuzu.

I have the standard version and I liked all.

At all the sweet one YUKU ...

Is the Hana Yuzu a chance seedling, sport, or a mutation of the "real" Yuzu? - Millet

From Fourwinds.

Quote:

Two other varieties of Yuzu cultivated in Japan are shishi yuzu (literally “lion yuzu”) which has bumpy skin and hana yuzu, which is valued more for its fragrant flowers than for the fruit.

Thanks Laaz, I also read the Fourwinds link earlier, but where did they come from? Sport, chance seedling, or mutation? Are they real authentic Yuzu's? -Millet

That Yuzu Variations were breeded some hundred years ago and their origin is completely unknown.

All that is clear is, that they were used grown by seeds given by farmer to farmer and main use was medical and religious, not as fruit or decoration.

The seeds are quite true, but of course from time to time mutations apear and also adeptions to the different land and climates Japan has.

Till WW2 a farm was only complete with at least 1 Yuzu tree.
Then the need to produce as much food as possible lead to the destruction of most trees and was almost forgotten.

Now are different projects to bring back that once elementary part of the Japanese culture.

The Yuzus are very common in Japan.
Here, on the french forum, you can see some of the yuzus and other japanese citrus:
http://www.agrumes-passion.com/papedas-combava-yuzu-f8/topic3228-15.html

One of the best use is yuzucello. Not japanese recipe.
It makes the best Xcello that you could ever meet.

Aha .. and what is Xcello ???

Normal Yuzu IS common and the most populary Citrus in Japan, but the thousands of local varities almost disapeared ...