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Yuja hwachae
''Yuja hwachae'' is a variety of ''hwachae'', Korean traditional fruit punch made with finely shredded ''yuja'' (yuzu), ''bae'' (배, Korean pear) and honey or sugar. In Korea, ''yuja'' are largely cultivated in the southern part of the Korean peninsula such as Goheung and Wando, Geoje, and Namhae. Therefore, ''yuja hwachae'' has been a local specialty of the Jeolla Province and Gyeongsang Province.
==Preparation==
One ''yuja'' is slit down into a quarter to peel off its rind to carefully keep the inner flesh intact. The peeled fruit is divided into its segments from which the endocarp, central column and seeds are taken out. Each piece of the rinds is placed on a cutting board and the zest is finely shredded after the white membrane are removed. A peeled Korean pear is thinly shredded and placed alongside the array of the zest. The ''yuja'' flesh is squeezed to produce the juice that is mixed with prepared and chilled syrup made of water and sugar.〔
The shredded zest and pear are arranged in a large glass bowl for ''hwachae'' by the yellow and white array. After the sugar water is poured over them, the punch is placed for about 30 minutes to allow the ''yujas flavor and scent to emerge. Several pomegranate arils and pine nuts are place on the center of the ''yuja hwachae'' as garnishes. The prepared hwachae is served in a small individual bowl.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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