Kabosu and Sudachi — Japanese Citrus Variety
Japan — yuzu cultivation from 8th century; sudachi from Tokushima; kabosu from Oita
Japan's indigenous citrus varieties constitute one of the world's most sophisticated small-citrus collections — each with distinct flavour, season, and culinary application. The principal varieties: Yuzu (the most famous internationally — intensely aromatic skin and juice used for flavouring, relatively little juice, peak winter): described as grapefruit crossed with lemon with a floral-herbal complexity; Kabosu (from Oita Prefecture — large, round, more juice than yuzu, more acidic, summer-autumn harvest): the primary ponzu citrus in Kyushu; Sudachi (from Tokushima Prefecture, Shikoku — small, very aromatic, extremely tart, summer-harvest): sliced thinly and squeezed over sanma (Pacific saury), matsutake, and other autumn dishes; Citrus junos vs Citrus sphaerocarpa vs Citrus sudachi — each uniquely Japanese; Daidai (bitter orange): used in traditional ponzu for its intense bitterness; Konatsu (Kochi Prefecture): mild, sweet-tart, eaten as fresh fruit.