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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.
Citrus yuko: 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.
Sudachi (Citrus sudachi; Japanese: スダチ or 酢 橘) is a small, round, green citrus fruit of Japanese origin that is a specialty of Tokushima Prefecture in Japan. Harvested before it fully ripens to yellow, it is tart and not eaten as a table fruit but used to flavor sauces and marinades, desserts, and drinks in place of lemon or lime.
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 ...
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.
The yūkō (ゆうこう), also written yukou, [1] is a Japanese citrus found in the Nagasaki Prefecture and Saga Prefecture of Japan. [2] Genetic analysis has shown it to be a cross between the kishumikan and koji , a part- tachibana orange hybrid native to Japan.
The tachibana orange (Citrus × tachibana, or Citrus reticulata subsp. tachibana) is a variety of mandarin orange, a citrus fruit. [2] They grow wild in the forests of Japan and are referred to in the poetry of the early Japanese and Ryukyu Islands kingdoms. [ 3 ]
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.