— NEWS
Kito: The Golden Village of Yuzu
Hidden in the enchanting region of Kito, Japan, grows one of the best-kept secrets of Japanese cuisine: yuzu. With its seductive aroma and unique flavor profile, this special citrus fruit can rightly be called a miracle of mother nature. The characteristic aromas and flavors of Kito Yuzus cannot be found in other yuzu varieties. The smell and taste of yuzu is one of Japan’s internationally recognized aromas, along with Sakura and Matcha. In recent years, many fragrant products have been developed based on essential oils from the peel of the yuzu.
The Kito district, where our yuzu is grown, is located in the city of Naka. The city lies in between the Tsurugi Mountains in the north and the Kaifu Mountains in the south. Surrounded by 20 high mountains of more than 1,000 meters high, the area consists of more than 90% forest. The deep forest protects the rich water source: the Naka River. The clear river has been the main source of life for the local people since ancient times. The reason that Yuzu with a strong aroma can be produced here is because the yuzu trees are planted about 300 to 500 meters above sea level, in the river basin between the mountains. The soil temperature during winter is minus 10 degrees and in summer above 40 degrees. These varying temperatures give Kito Yuzu their intense aroma, thick skin and sour taste.
The 4 seasons of Kito
— SPRING
During spring Kito comes to life. The flower buds begin to grow and the treetops become covered with fresh greenery. Around May the yuzu trees are in bloom with beautiful flowers.
SUMMER—
In summer there are days when the temperature can reach 40 degrees, but as soon as the showers come, the coolness immediately spreads through the area. Many people come here to fish. They grill or fry the fish they catch on the spot on bamboo skewers and eat it with miso and Kito yuzu-ponzu.
— FALL
Autumn is the season of harvest. The city glows golden yellow and is filled with the scent of yuzu. A magical moment that the locals look forward to celebrating together. Festivals are held to celebrate the harvest of yuzu, vegetables, fruits and rice. The sound of drums and bells echoes through the mountains.
WINTER —
Winters in Kito are cold. Residents who stay, warm up with a wild boar or deer stew, hot sake and warming yuzu baths. Around New Year, the area becomes more lively again, with voices of adults and children returning to their hometowns.
This round citrus fruit is known for its distinctive character and is very popular among chefs, among others. The unique, sour taste with elements of lemon, lime and grapefruit, combined with spicy notes, creates a very special flavor profile. Special and at the same time versatile and applicable in many dishes. Yuzu juice is used to accompany fish and meat dishes, gels, mayonnaises, vinaigrettes, soups, sauces, in cocktails and desserts. Yuzu juice is also an important component of the well-known Japanese ponzu sauce. A fantastic, authentic seasoning!
— CITRUS
Yuzu
Yuzu is a citrus fruit with a bumpy skin, which contains an aromatic taste and thus gives beautiful accents to dishes. Compared to a lemon, yuzu is less sharp. Yuzu is also used in some Asian countries for bathing. The peel then gives off a wonderful aroma and warmth that would reduce the cold and relax the mind. This is called yuzuyu.
