Not sure if this is the right sub to ask, but Google seems to think it is. Since both my cancer diagnosis a few years ago and, well, 2020 I've been reaching out and trying things I have never eaten or cooked with before. I've eaten a whole bunch of stuff I never thought I would, ordered ingredients that were unknown to me and dilligently tried to follow recipes to make them tasty. I even found out that despite the foul smell I enjoy Lutefisk!
But I cannot tolerate yuzu in any form. I've always enjoyed Kikkoman's citrus ponzu, so I figured I'd upgrade to a more expensive ponzu sauce, and nearly all of them use yuzu instead of lemon.
It makes me gag. It is the most disgusting thing I have ever tasted, and it lingers. I can't even explain what it does to my palate. Is this like the cilantro thing? Where a subset of the population simply hate it because they have a gene that makes it taste like soap? I don't know what to think. But I cannot eat it whatsoever. I've only had it in an expensive ponzu and a jarred puree, hated both for the reasons mentioned. Am I effed on this ingredient or am I just using it wrong?
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