Citrus fruits - Kankitsurui - are very present in Japanese cuisine. Whether it is to refresh a broth or bring acidity to a fatty dish, they are subtly flavor, without hiding the other flavors. Over time, the Japanese have developed new varieties to create citrus fruits that meet their tastes and uses. Here is a little ride of your future favorite fruits:
Buntan
This juicy and sweet flesh is eaten in dessert or in a salad. The Buntan is mainly cultivated in the prefecture of Kochi, also known as the main zone of production of the Yuzu.
Daidai
In Japanese, "Daidai" means "from generation to generation". This name comes from the fact that the Daidai, which can be described as a bitter orange, can remain years hanging on its tree. We harvest this variety from November to January.
Dekopon
This large citrus is a cross between Pomelo, Mandarin and Orange. It is also called "mandarin sumo".
Hyuganatsu
This light yellow fruit belongs to the group of late citrus fruits which are harvested during the long days of hot temperate climates. Its name comes from the former Japanese province of Hyuga, (today Miyazaki prefecture) from which the citrus is supposed to come, and from "natsu", which means summer.
Jabara
Jabara looks like lemon but is larger and juicy. You consume its juice, its zest or reduced it to powder to season fish and salads. Its color is very pretty: green with small touch of yellow. Its flavor is unique: intense acidity followed by a slight bitterness.
Kabosu
If it looks like it is mistaken for Sudachi, the Kabosu is less acidic and slightly more bitter. His zest is very aromatic and brings complex notes that recall mandarin. Kabosu has far fewer seeds than yuzu and more juice. It is harvested from September to November. It is used in the kitchen to flavor fish and grilled meats.
Kinkan
Known with us under the name of "Kumquat", the Kinkan is a small citrus that can be eaten (with the skin). The full season is from November to February.
Kunenbo
This citrus fruits is actually a tangerine from China, introduced in Okinawa in the 16th century. As her skin is very thick, it is mainly transformed into marmalade.
Mikan
This mandarin with a gentle and sweet taste (also known as "Mandarin Satsuma" or "Kishu") is one of the most popular fruits in Japan. It is mainly cultivated in the 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, everything is good in the yuzu! Coming from a cross between lemon and tangerine, this citrus fruits has an intense scent and freshness. Cultivated in the prefecture of Kochi on the island of Shikoku (50% of Japanese production comes from this region), it is an essential element of Japanese cuisine. It is found for example in the Ponzu sauce, which is obtained by simmering mirin, rice vinegar, katsuobushi flakes, kombu alga and citrus juice. The result is a tangy and refreshing sauce.
Yuzu zests are used in the Yuzu Kosho, a spicy condiment that raises and refreshes meat, fish and Nabé pots. The Japanese also make Yuzu liqueur, Yuzushu. On a daily basis, you can use yuzu as a lemon: zest in a ceviche or marmalade, syrup juice or in a cheesecake or meringue pie. You can even recover the seeds to plant them in the garden or on the balcony! It is a precious citrus whose harvest period is very short: it is found on the stalls from November to December.
Very popular among French chefs for a few years, the Yuzu is quite expensive (around € 60 per kg). To fill up on recipes, discover the book of editions of the dedicated to this citrus: "Le Yuzu, ten ways to prepare it" writes by Joëlle Danies. To have it in stock throughout the year, you can use powder or have bark confit in sugar or salt.
Sudachi
Similar to a small acidic lime, the Sudachi often accompanies sashimis, grilled fish and Udon noodles. Very refreshing, it gently raises the salty and sweet preparations. It is mainly cultivated in the Tokushima region. It is harvested from September to November.
Discover all the products at Yuzu and other Japanese citrus at Irasshai!
