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Tachibana Unshū Iyokan Dekopon (Hallabong, Sumo Citrus). Japanese citrus fruits were first mentioned in the Kojiki and Nihonshoki, compiled in the 700s, and the Man'yōshū and Kokin Wakashū, poetry anthologies compiled in the 700s and 900s, mention the Tachibana orange as a subject of waka poetry and describe its use as a medicinal, ornamental, and incense plant.
The yūkō (ゆうこう), also written yukou, is a Japanese citrus found in the Nagasaki Prefecture and Saga Prefecture of Japan. Genetic analysis has shown it to be a cross between the kishumikan and koji, a part-tachibana orange hybrid native to Japan. Yuzu: Citrus cavaleriei × C. reticulata: A unique Japanese citrus.
The iyokan (伊予柑 - Citrus × iyo), also known as anadomikan (穴門みかん) and Gokaku no Iyokan, [1] is a Japanese citrus fruit, similar in appearance to a mandarin orange, with Dancy as the pollen parent and Kaikokan as the seed parent. [2] It is the second most widely produced citrus fruit in Japan after the satsuma mandarin (Citrus ...
History of Sumo Citrus. In the 1970s, Japan’s Ministry of Agriculture set out to create the gold standard of citrus to reinvigorate the country’s fruit market. The goal: A less acidic and ...
Hyuganatsu (Citrus tamurana, Japanese: 日向夏) is a citrus fruit and plant grown in Japan. The name comes from Hyūga, the ancient name of Miyazaki Prefecture in Kyushu, where the citrus is said to have originated, while "natsu" (夏) means summer.
Often described as a combination of other citrus fruits, yuzu has a sour taste similar to lemon, a sweetness comparable to a mandarin orange, a bitterness akin to a grapefruit, and a tart lime ...
Kiyomi (清見, kiyomi) (Citrus unshiu × sinensis) is a Japanese citrus fruit that is a hybrid of a Miyagawa Wase mikan and an orange. [1] The new breed was the first tangor created in Japan in 1949.
Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. [2] It is popular in Japan, especially Ōita Prefecture, [3] where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.