Yuzu, mikan, kabosu, hassaku & co: Japan's citrus fruits - diverse and aromatic

The Japanese love citrus fruits in all their variations and flavors. Known as "kankitsu" in Japan, the country probably has the largest variety in the world. There are currently over 100 known varieties of citrus in Japan, and the different types of citrus are among the Japanese's favorite fruits. However, it is not only the flesh that is eaten with pleasure: The fruit peel also always adds a special touch to Japanese dishes. Citrus fruits are also used outside of food. For example, they are used as a bath additive in the bathtub or in cosmetics such as hand cream. And of course they can be found in drinks - with or without alcohol.

Yuzu - a hit not only in Japan

The yuzu is probably Japan's best-known citrus fruit and has become an export hit. Originally from the Yangtze region of China, the yuzu was one of the first citrus fruits to reach Japan via the Korean peninsula around 1,300 years ago. The yuzu is a cross between the hardy Ichang lemon and a mandarin. It is fresh and fruity and has a characteristically intense, slightly bitter taste. It is hard to imagine Japanese and now also European cuisine without the yuzu. For some years now, it has been used in Europe for meat and fish dishes to give them a unique acidity and a special aroma. Many salad dressings and desserts are refined with yuzu juice; yuzu sorbet, for example, is very popular. Yuzu has also had a firm place in the sake world for several decades: in the popular yuzu sake, premium sake is mixed with fresh yuzu juice. A truly special and delicious experience! Kochi Prefecture on Shikoku is Japan's leading yuzu producer and grows just over half of the total production. On the winter solstice, people in Japan traditionally treat themselves to a bath with yuzu. Supposedly to prevent colds, this bath is a deeply rooted custom that is enjoyed by both humans and animals - for example, the capybaras that are so popular in Japan. In January, there is even an annual yuzu bath competition in which five zoos take part: The capybara that stays in the yuzu bath the longest wins. 

Mikan mandarin

Extremely popular and usually eaten in the fall and winter: Mikan mandarins, often referred to as satsuma here, are usually seedless and have a very loose skin that can be easily removed. They grow in large numbers. Mikan can be sweet, but often also have a refreshing acidity. Mikan is particularly common in Wakayama Prefecture. Mikan are particularly popular at the end of the year, as they are part of the "Kagamimochi". This is a traditional New Year's decoration consisting of two rice cakes placed on top of each other with a satsuma resting on top. Mikan also appears in juices, sweets, lemonades and liqueurs.

Kabosu

The kabosu is grown almost exclusively in Ōita Prefecture. The fruits look like small limes with a slightly furry skin. Kabosu are tart with a hint of sweetness, have a flavor somewhere between lemon and blood orange and are usually used instead of lemons. Their juice and peel are used in local dishes such as chicken tempura (toriten). Some liqueurs based on kabosu also come from Oita. These can be wonderfully incorporated into cocktails or enjoyed over ice.

Hassaku

Hassaku is a Japanese citrus variety from the rue family (Rutaceae). The aromatic fruits grow on compact, evergreen trees and were discovered by chance in Japan at the end of the 19th century. The Hassaku is a hybrid variety. The exact parentage is unknown, but experts suspect that the fruit may have originated from a cross between mandarin and grapefruit. The fruits are appreciated by citrus lovers for their sweet and sour, but also pleasantly bitter taste; Hassaku tastes fresh, sweet and sour at the same time. Hassaku is also popular as a liqueur in Japan.