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Miyazaki Prefecture is on the eastern coast of the island of Kyushu, surrounded by the Pacific Ocean to the south and east, Ōita Prefecture to the north, and Kumamoto and Kagoshima prefectures to the west. It is one of only two locations on Earth where the fungus Chorioactis geaster is found. [5] Miyazaki is the home of the hyuganatsu fruit.
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.
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 flavor is said to be very sweet but rather mild. Like the hyuganatsu, the spongy, white pith is sweet and edible. It is most commonly eaten raw and is usually eaten with the pith intact. The sugar content is roughly 13 °Bx and acidity is low. It ripens from late winter to spring and keeps for 1–3 weeks in a refrigerator. [4] [1]
It is the second most widely produced citrus fruit in Japan after the satsuma mandarin (Citrus unshiu). [citation needed] Ehime Prefecture accounted for 90% of Iyokan production in 2021. [3] Iyokan was discovered in 1886 in the orchard of Masamichi Nakamura, a resident of Yamaguchi Prefecture. In 1889, Yasunori Miyoshi, a resident of Ehime ...
The leaves are trifoliate, glossy dark green, each leaflet 2–4 cm long and 1.5–2 cm broad. The flowers are white, with three petals 10–13 mm long and 4 mm broad. The fruit is a red, edible hesperidium 10–15 mm diameter, similar to a small Citrus fruit. The fruit flesh is pulpy, with a flavor reminiscent of a slightly sweet lime. [2] [3] [4]
The small fruit has a diameter of 4 to 5 cm (1.6 to 2.0 in), weighing 60 to 80 g (2.1 to 2.8 oz). [4] The rind, which is bright yellow, can be peeled by hand but with difficulty. [5] It has a distinct fragrance, and a considerably sweet flavour, with some balancing acidity. The fruit is harvested from February to April.
They have also been found in caverns in the coral plains near the seashore and wells close to the ocean. [3] Halocaridina rubra is endemic to the Hawaiian Islands , and most commonly found in anchialine pools in fresh lava substrates on Hawaiʻi and Maui Island; it has also been found in limestone karst pools and hypogeal habitats in limestone ...