Japan has over twenty-five varieties of citrus fruit. Most were brought over from China and Tibet hundreds of years ago. The citrus fruit, found year round, varies in appearance, color, tartness and use. The fruits are used in everything from ice cream flavoring to bath products. For example, “Yuzu,” a small tart, yellow citrus is high in Vitamin C and flavonoids, is used for flavoring sauces (ponzu) and in bathing. It is a Japanese winter tradition to take a hot “Yuzu” bath at Winter Solstice Day to protect one from colds and flu. “Yuzu” contains essential oils and organic acids that aid in skin renewal and relaxation.
The aromatic “Sudachi,” a green-skinned fruit available in summer and “Kabosu,” a tart, juicy green-skinned fruit with pale orange flesh are used in cooking, cocktails and salad dressing to create a special accent. Please add to the Japanese citrus’ list ” Aomikan,” a green tangerine that has orange flesh that is used in candies and marmalade. ” Amanatsu” is a yellowish-orange fruit that is the size of a grapefruit, which is eaten raw and used in marmalades. “Dekopon,” the seedless very sweet orange is eaten raw and provides the citrus candle scents.
“Iyokan” citrus is famous for masking seafood cooking odor. Japanese Summer citrus is used in soft drinks and mixed juices and “Hassaku” is employed in perfumes and fragrances.
Try these Japanese Citrus fruits, which are available year round. The various fruits have the power to provide healing, excite your appetite or create an exotic mood.
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