Wash whole yuzu thoroughly with water.
Scrub yuzu peels with course salt.(optional)
Remove any brown spots or scars in the peels with a knife.
Slice yuzu into quarters, vertically, from stem to bottom tip.
Trim off the pith.*
Squeeze out juice and pulp into a small bowl. Set aside.
Remove seeds with a knife or spoon.(optional)
Remove stem ends with a knife.
With peels facing down on a cutting board, slice peels julienne-style. Set aside.
Remove pulp from the bowl and squeeze out the juice with your hands.
Blend pulp in a blender or chop into small pieces with a knife. Set aside.