Collection: Yuzu, Jabara, Sudachi and company: discover the Japanese citrus!

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. As for the Yuzu, it comes from a cross between lemon and tangerine. Its freshness, its perfume and its subtle acidity make it the ideal companion of many preparations (ceviche, marinades ...). It is used in the ponzu sauce, but also in the form of marmalade, and even its zest so as not to lose a crumb. It can be found on the stalls from November to December (especially at 40 rue du Louvre at the moment). Jabara looks like lemon but is larger and juicy. Cultivated for only thirty years, it is used for its juice, its zest or reduced to powder to season fish and salads.