Now that we are a few weeks into 2018, I've had more time to spend in my kitchen. January is also the time when my sister's yuzu tree in Berkeley fruits, so it's all yuzu, all the time. I've made a yuzu liqueur, yuzu marmalade and brew Yuzu Ginger Tea almost every night. I feel very lucky to have a robust supply of fresh yuzu this time of year. To celebrate the fruiting of yuzu, we're declaring February to be Love Yuzu month!