The Yuzu peel and rind (or pith) are kind of interesting. They are more edible and not as bitter as regular citrus, so it's easier to use them in cooking.
Maybe not quite as delicate and tender as kumquat, but close to the level of mandarinquat. Basically all I have to do is cut one open into slices, pop out all the seeds (the seeds are big), then thin dice all the rinds with the pulp still attached and it's fit for putting into a noodle broth.