Yuzu is a key ingredient in ponzu, a sauce of yuzu juice and soy sauce, and yuzu kosho, a spicy blend of chilies, zest, and salt. In cooking, yuzu juice is used to brighten up a dish with its acidity. The zest is applied as an accent to cooked vegetables, hot pots, custards, and fish, and is sometimes used to infuse miso or tea leaves. Yuzu also makes a common addition to dressings, sauces, marinades, and even cocktails. A little of the juice and zest packs quite a flavor punch.