Citrus fruits - kankitsurui - are very present in Japanese cuisine. Whether used to refresh a broth or add acidity to a fatty dish, they subtly perfume without masking other flavors. Over time, the Japanese have developed new varieties of citrus to suit their tastes and uses. Here's a quick tour of your future favorite fruits:
Buntan
This sweet, juicy pomelo can be enjoyed as a dessert or in a salad. Buntan is mainly grown in Kochi prefecture, also known as the main production area for yuzu.
Daidai
In Japanese, "daidai" means "from generation to generation". The name comes from the fact that the daidai, which can be described as a bitter orange, can remain clinging to its tree for years. This variety is harvested from November to January.
Dekopon
This large citrus fruit is a cross between the pomelo, mandarin and orange. It is also known as the "sumo mandarin".
Hyuganatsu
This light yellow fruit belongs to the group of late citrus fruits that are harvested during the long days of warm temperate climates. Its name comes from the ancient Japanese province of Hyuga (now Miyazaki Prefecture), where the citrus fruit is supposed to have originated, and from "natsu", meaning summer.
Jabara
The jabara resembles the yellow lemon, but is larger and juicier. Its juice, zest and powder are used to season fish and salads. Its color is very pretty: green with little touches of yellow. Its flavor is unique: intense acidity followed by a slight bitterness.
Kabosu
While very similar to sudachi, kabosu is less acidic and slightly more bitter. Its zest is highly aromatic, with complex notes reminiscent of mandarin orange. Kabosu has far fewer seeds than yuzu and more juice. It is harvested from September to November. It is used in cooking to flavor fish and grilled meats.
Kinkan
Known to us as "kumquat", kinkan is a small citrus fruit that is eaten whole (with the skin). Peak season is from November to February.
Kunenbo
This citrus fruit is actually a mandarin orange native to China, introduced to Okinawa in the 16th century. As its skin is very thick, it is mainly processed into marmalade.
Mikan
This sweet-tasting mandarin (also known as "satsuma mandarin" or "kishu") is one of Japan's most popular fruits. It is mainly grown in Wakayama prefecture, south of Osaka. It is harvested from September to March. In Japan, it is associated with Christmas and winter.
Yuzu
From zest to juice, yuzu has it all! A cross between lemon and mandarin, this citrus fruit has an intense fragrance and freshness. Grown in the Kochi prefecture on the island of Shikoku (50% of Japanese production comes from this region), it is an essential ingredient in Japanese cuisine. It is found, for example, in ponzu sauce, made by simmering mirin, rice vinegar, katsuobushi flakes, kombu seaweed and citrus juice. The result is a tangy, refreshing sauce.
Yuzu zest is used to make yuzu kosho, a spicy condiment that spices up and refreshes meat and fish dishes and nabé pots. The Japanese also make yuzushu liqueur. Everyday, yuzu can be used like a lemon: the zest in ceviche or marmalade, the juice in syrup, cheesecake or meringue pie. You can even use the seeds to plant in the garden or on the balcony! It's a precious citrus fruit with a very short harvesting season: you can find it on the market from November to December.
Very popular with French chefs in recent years, yuzu is quite expensive (around €60 per kg). To fill up on recipes, check out the Éditions de l'Épure book devoted to this citrus fruit: "Le yuzu, dix façons de le préparer" written by Joëlle Danies. To keep a year-round supply in stock, you can use powdered yuzu or candy the peel in sugar or salt.
Sudachi
Similar to a small, acidic lime, sudachi often accompanies sashimi, grilled fish and udon noodles. Highly refreshing, it adds a gentle kick to both sweet and savory dishes. It is grown mainly in the Tokushima region. It is harvested from September to November.
Discover all the yuzu and other Japanese citrus products at iRASSHAi!
