Trends
Why Yuzu Is Captivating the World's Kitchens
A knobbly, seed-filled fruit with very little juice has become one of the most talked-about flavors in modern cooking. Here is what makes yuzu so compelling.
The Journal
Stories from Japan.
Culture, ingredients, people and trends — a slow, curious look at the fruits, places and traditions behind Japanese citrus.
Showing 7 stories.
Ingredients
Sudachi vs. Kabosu: Two Japanese Citrus Fruits Worth Discovering
Both are green, both are squeezed over food, and both are often mistaken for limes. A guide to telling these two seasonal citrus apart — and using each well.
Culture
From Kochi to the World: The Story of Japanese Citrus
On Shikoku's steep southern slopes, yuzu has shaped the life of mountain communities for generations. A look at the landscape behind Japan's most aromatic fruit.
Culture
Yuzu-yu: Japan's Winter Solstice Citrus Bath
On the longest night of the year, many Japanese households float whole yuzu in the bath. A short guide to one of the country's most fragrant seasonal customs.
People
The Hands Behind the Harvest
Japanese citrus is mostly grown by small family farms, often on steep and difficult ground. An introduction to the work that brings these fruits from tree to table.
Trends
Green Citrus Behind the Bar
Sudachi, kabosu, yuzu and shikuwasa offer bartenders a broader vocabulary of acidity than lemon and lime alone. A practical primer for drinks with and without alcohol.
Ingredients
Shikuwasa: Okinawa's Island Citrus
Small, flat and intensely tangy, shikuwasa is a fruit of the subtropical Ryukyu Islands. Meet the citrus that Okinawa uses green, ripe and everywhere in between.
The Newsletter
A Little Citrus in Your Inbox.
Discover Japanese citrus, seasonal recipes, and stories from the people behind the fruits.