Yuzu, known for being tart with a hint of sweetness and a distinctive floral aroma, is a citrus fruit that is becoming more widely known to United States restaurant consumers as Japanese and other Asian cuisines rise in popularity.

Yuzu juice is widely used in beverages, both alcoholic and non-alcoholic, as well as in Japanese ponzu sauce. Thanks to its versatility and slight exoticness, it’s also being incorporated in nontraditional ways into everything from desserts to marinades, as well as sauces other than ponzu, adding a zesty, aromatic twist to menu items.

According to market research firm Datassential, yuzu is found on 5.9% of U.S. restaurant menus, particularly at independent and fine-dining concepts, a 29% increase over the past four years. Awareness is highest among Asian consumers.

Click through the above gallery to learn more about yuzu and see how one restaurant in South Carolina is using it on its menu.