The citrus fruits are called “Kankitsu”.
Some of them were not sold seasonally, and Some non-Japanese citrus fruits are also in the mix for comparison.
Today, I’m going to show you a unique Japanese citron.
One of Japanese most popular citrus fruits. Yuzu usually comes out in the winter. In Japan, there is a custom of taking some yuzu bath on the winter solstice. It is believed to keep you healthy for a whole year.
Yuzu has not only sour, but also unique bitterness.
In Japan, It is said that Peach and chestnut takes 3yeas, Persimmon takes 8 years, and Yuzu takes 18 years from planting to harvesting.
In fact, my aunt planted a yuzu in her garden and it took her 15 years to harvest them.
We don’t eat yuzu like mandarin oranges. This is used as one of the seasonings instead of lemon. Soak yuzu in honey and made into ginger ale (we call Yuzu-nade, like a lemonade) or jam…
“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.
“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.
“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”. When I was a child, It was confused blue or green!
The signals are “green, yellow and red”, but Japanese says them “blue, yellow and red”.
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.
It is also known as the Taiwanese mandarin because it grows wild in the Ryukyu Islands (“Ryukyu” means old Okinawa district) of Japan and Taiwan.
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 like rum or tequilas.
Lime is an essential ingredient in mojitos.
In Japan, we drink it as a “Japanese-style mojito” using sake instead of rum.
Perfect for the summer!
FYI: Cooking Magic!
We call oranges “mikan”.
I will introduce Japanese their unique oranges on another page. We have approx.30 kinds Japanese mikan, so I can not explain them at once.
Whole orange fruit Daifuku
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.