Aromatic acidic citrus fruits refer not to the flesh of the fruit itself, but to citrus varieties enjoyed for their tangy juice and fragrant peel. This category includes yuzu, sudachi, kabosu, daidai, lime, lemon, and more, with Japan boasting around 30 types that play a supporting role in many dishes. Let’s delve deeper into these aromatic acidic citrus fruits.
History of Aromatic Acidic Citrus
Originating from China, the “yuzu” was introduced to Japan during the Asuka and Nara periods. The “Shoku Nihongi” written in 771 AD mentions yuzu being consumed with salt as a snack for alcoholic beverages. By the Edo period, relatives of yuzu like “sudachi” and “kabosu” began to be cultivated in Japan. “Buddha’s hand” originates from Northeast India, “kumquat” from China, and “daidai” from the Himalayas, all of which had already been introduced to Japan by the Edo period. Lemons are believed to have been consumed around AD 1000.
Cooking with Aromatic Acidic Citrus
“Sudachi” and “kabosu” pair wonderfully with grilled fish like mackerel. Their refreshing taste not only neutralizes the fishy odor but also blends perfectly with soy sauce or rice oil to make dressings. While “kabosu” and “sudachi” look similar, the former has a milder acidity and a greener flesh when cut. “Yuzu” is used in chili pepper spice blends, yuzu-flavored alcohol, and marmalades, and has recently gained popularity in the West. “Daidai” is often used in ponzu sauce, and the variety used in traditional New Year’s “kagami mochi” is actually “daidai,” not “mikan.”
Unique Aromatic Acidic Citrus and Products
Shekwasha, a representative citrus of Okinawa, derives its name from the Okinawan dialect meaning “sour” and “to feed.” Okinawa Brewing offers craft beers made from shekwasha and tankan, with their fun packaging being a highlight. In Kamikatsu, Tokushima, sustainable craft beers are produced, with KAMIKATZ MORNING SUMMER beer using the peel of the local “yuko” citrus being popular even among those who don’t typically enjoy beer. In Owase, Mie, finger limes from Australia are cultivated and processed into a craft cola, which is gradually gaining traction.
Considering the nutritional components and effects of these citrus fruits, they offer relaxation through their aroma, fatigue recovery due to citric acid, appetite enhancement, and benefits like skin beautification and cold prevention from vitamins. This winter, why not enjoy a vitamin boost enveloped in a wonderful aroma and stay cold-free?
References (Available only in Japanese as of 2023/09/07)
Wikipedia Citrus Fruits
Ministry of Agriculture, Forestry and Fisheries – Aromatic Acidic Citrus
Citrus Guide
Why Do Japanese Love Fragrant Citrus So Much?
Sudachi, Yuzu, Yuko, Daidai
Shekwasha Craft Beer
Yuko Beer
Finger Lime Cola