Yuzu

My lovely colleague, Suzuki-san, gave me a present today. It's a yuzu. Here's how the conversation went:

Suzuki-san (beaming and reaching into her bag): A present for you!
Me (beaming back - I love presents): Thank you! thank you!.... what is it?
Suzuki-san: Yuzu des. From my garden.
Me: Oh! A yuzu! Lovely! Do I peel it like an orange?
Suzuki-san (horrified): No no! Don't eat it!
Me: So what do I do with it?
Suzuki-san: Use the peel in your bath. But not the juice - it will give you a rash.
Me: Oh! OK. What should I do with the juice?
Suzuki-san: Put it in your dashi!

[I know dashi is a kind of Japanese soup stock, but I have never made it. It takes hours and most people buy ready-made dashi in the supermarket.]

Me: Dashi! OK! What else can I use it in?
Suzuki-san (thinks hard): Do you like shabu-shabu?
Me: Yes!
Suzuki-san (looking relieved): it's good for shabu-shabu.
Me: Great! I will try it.
Suzuki-san: But don't put too much in as it's very bitter

I looked up yuzu. Perhaps I should try and make this ponzu sauce.