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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.
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.
Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; / ˈ j uː z uː / ⓘ) is a citrus fruit and plant in the family Rutaceae of Chinese origin. [ 1 ] [ 2 ] Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand , Australia , Spain , Italy , and France .
A full-size, ripe yuzu is comparable in size to a tangerine, but has a yellow peel. The citrus is a staple in Japanese cooking and a key ingredient in condiments like ponzu and yuzu kosho .
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.
The Puchimaru kumquat is a seedless or virtually seedless Japanese kumquat cultivar. It is resistant to citrus canker and citrus scab. The fruit weighs 11–20 grams and is ellipsoid in shape. It has a dark orange rind which is 4 millimeters thick. The juice content is relatively low. The oil glands are somewhat large and conspicuous.
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.
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