Oct 1, 2016
Add some zest to your kitchen with these three popular varieties of Japanese citrus fruit that are used as condiments.
When we mention “citrus fruit”, some of the varieties that come to mind are commonly available ones like oranges, lemons, limes and grapefruit. At any Japanese grocery store, however, you will come across crate after crate of vibrant coloured citrus fruit bearing names you might have never heard before. In the next few pages, we pick three of the more popular Japanese citrus fruit varieties to refresh your mental palate.
But before we dig into their juicy backgrounds, here’s a little more about citrus production in Japan. The favourable topography of certain parts of Japan, particularly the warm and humid coastal regions with steep slopes, makes for ideal conditions to cultivate citrus fruit. Even though Japan has a long history of citrus production, there is no definitive evidence of when it began. One of the earliest types of citrus fruit believed to be cultivated domestically is the mandarin orange.
In this article, we put a spotlight on three varieties of citrus fruit that are used as condiments – yuzu, kabosu, and sudachi. If you’re wondering how different these three citrus varieties could taste from one another, you’ll be amazed. Such is the distinction of Japanese condiments that the nuances in flavours can be individually picked up and used for different purposes. These three citrus varieties are no different. While they all belong to the citrus family, each has its unique aroma and taste. Furthermore, the way they are used also varies by region.