Japanese citron

Japanese citron

The citrus fruits are called “Kankitsu rui”.  

Some of them were not sold seasonally, and Some non-Japanese citrus fruits are also in the mix for comparison.

Japanese citron

Today, I’m going to show you a unique Japanese citron.



One of Japanese most popular citrus fruits is the yuzu. I could’nt get it in this time because, Yuzu usually comes out in the winter.(I’m writing this article in August)

Yuzu has not only sour, but also unique bitterness. 

This bitterness works great to Japanese dishes! We often eat pot cuisine, Nabe in winter with this fruit in a sour soy sauce called “Ponzu“. 

We also eat oysters and Sashimi with Yuzu not Lemon.




Kabosu has been produced in Oita Prefecture, Kyushu for over 400 years. It is written “Cabusu” in Japanese- Portugal dictionary, published around 1603.


It has a low smell and more bitter than Yuzu. Kabosu goes well with grilled fish, especially saury.

It is said Kabosu prevent Sashimi discolored and smells off, so that it improves appetite.

Recently, adding it to chilled Udon or Shochu (Japanese liquor) to add flavor is very popular.

kabosu men



“Su” means vinegar. “Dachi” is “Citrus” . So, Sudachi is named as “Vinegar citrus”.

Sudachi is from Tokushima prefecture,  harvests when green, fresh aroma and It is more acidic than the other citrus fruits.


This is added to nabe dishes, grilled fish like a sweetfish, Sashimi, or grilled matsutake mushrooms just before we eat.

Kabos is 5-8 cm in diameter, but the Sudachi is 3 cm. 



“Aoyuzu” means green Yuzu, is harvested while Yuzu is still green in summer. 

“Ao” means blue. Japanese describes youthful things as “Blue”. It is used in both good and bad meanings. 

Therefore, a youthful green color is often called “Blue”.

The signals are “green, yellow and red”, but Japanese calls them “blue, yellow and red”. 

Why blue? This color is green, right?!…this was very confusing to me as a child. 

Anyway, It is unique bitterness of Yuzu and uses as a condiment. The diameter is 4-5cm, bigger than Sudachi.

When you slice it, you can smell the bitter smell of Yuzu in summer.

yuzu koshou

Especially, the peel is grated with green chili peppers, called “Yuzu-kosho” is often used to season Yakitori.



It is also known as the Taiwanese mandarin because it grows wild in the Ryukyu Islands of Japan and Taiwan.

Very sour😖. In Okinawa, they put it in Awamori, juice or eat it with sea foods.



Most lemons were from California or New Zealand, but now Hiroshima’s lemons are famous in Japan.

They are pesticide-free, so we eat the peels as well.

Japanese often add it to drinks like sours and highballs.
Or, it is served with fried foods.



The lime is similar to a lemon shape as you know.
It’s refreshing aroma but taste is weaker than Japanese citruses, so we use for drinking Western liquors.



There are many kinds of Japanese original oranges, so I introduce oranges on another page. 

Actually, Japanese don’t really know the difference between Kabosu, Sudachi and Aoyuzu either. I am used be neither. hahaha😅

This was a good lesson for me.

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