Yakami Orchard Rare Japanese Citrus Products Citrus came to the West from China through various mediums. In Asia there are numerous varieties of citrus which are rarely, if ever, used in the West. In Japanese cuisine, several used for savory dishes are Yuzu, Sudachi, and Kabosu. These three citrus are pretty much unknown here. They are, however, very useful as aromatic, acidic citrus juices for unique preparations. Yuzu (Citrus junos) is used in both Japanese and Korean cooking, though an indigenous Chinese citrus, now not much used in Chinese cuisine. My first experience with yuzu was in Hong Kong as a delicious tea, made from a marmelade produced from yuzu grown in southern Korea and hot water. A similar preparation, Yuzu Maredo or Marmalade, is made by Yakami Orchard from fruit grown in Miyazaki prefecture of Japan. Sudachi (Citrus sudachi) and Kabosu (Citrus sphaerocarpa) are both hybrids of yuzu. Whereas yuzu has use in citrus cultivation as a rootstock, the sudachi and kabosu are both used only for their acid flavor and highly distinctive citrus scented fruit. From Oita and Tokushima prefectures of southern Japan, both are extremely rare in this country.
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Corti Brothers
Sacramento CA
