Explore Citrus
Japan grows many citrus varieties. We begin with four that define the country's aromatic, acidic side — each tied to a particular region and season.
Photo: Nagarazoku from TOKYO, Japan · CC BY-SA 2.0
Floral. Fragrant. Bright.
Japan's most aromatic citrus — a knobbly, seed-filled fruit whose peel carries notes of mandarin, grapefruit and blossom.
Photo: Takeshi Kuboki from Amagasaki, Japan · CC BY 2.0
Sharp. Fresh. Vibrant.
A small green citrus from Tokushima, used like a seasoning: bracing acidity with a clean, herbal fragrance.
Photo: Jpbrigand · CC BY-SA 4.0
Mellow. Juicy. Balanced.
A larger green citrus from Ōita with rounded, juicy acidity and a gentle fragrance — easy to cook and mix with.
Photo: Jpbrigand2 · CC BY-SA 4.0
Tangy. Tropical. Distinctive.
Okinawa's native citrus — small and flat, with a vivid, tangy juice and a distinctive, slightly bitter perfume.
Flavor profiles are editorial, qualitative impressions intended as a guide for cooks and drinkers. They are not laboratory measurements and will vary with ripeness, harvest time and growing conditions.
The Newsletter
Discover Japanese citrus, seasonal recipes, and stories from the people behind the fruits.
