Three Great Japanese Citrus
Sudachi, Yuzu, and Kabosu. They give us a gorgeous flavor for dishes of the winter season.
There are a variety of citrus in Japan.
“Sudachi” (Citrus sudachi)
Tokushima prefecture in origin, it accounts for more than 90% share of production.
According to DNA analysis Yuzu and Sudachi are closely-related species.
すだち “酢橘” literally “acid citrus”
“Yuzu” (Citrus junos)
Native to the Yangtze River upstream region in China.
It came from during the Nara period.
ゆず “柚子” literally “Citrus junos child”
“Kabosu” (Citrus sphaerocarpa)
Kabosu is a bud sport (mutation) of Yuzu. Iit is uncertain when it appeared.
Oita prefecture accounts for more than 90% share of production.
かぼす “臭橙” or “香母酢” literally “smell orange” or “fragrance mother acid”
Although the appearance is similar to each other, the flavor and taste are absolutely different. They are outstanding and very peculiar.