This delicacy appeared in Japan sometime between the 10th and 11th centuries. Matured on itself, yubeshi develops a powerful aroma of yuzu and candied and caramelized tastes.

Sanbokan citrus fruit is a hybrid most frequently classified in the lemon family.

Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu. 

This vinegar was consumed for a very long time exclusively within the Kokonoe Saika workshop, for meals made in-house. Its growing reputation quickly brought it to market with resounding success.

Sudachi is a small green lemon, comonly harvested when still green, mostly grown in Tokushima Prefecture, Japan.

Daidai juice is often found in condiments such as ponzu.

The selected fruits are selected for their acidity.
The yuzu is recognisable by its green mandarin notes, the daidai by its acidity and its lovely bitterness similar to bergamot, yuko and kabosu then sudachi by their notes reminiscent of wild green lime, with slightly peppery accents.

Let’s appreciate the sweetness of this sauce, raised by the freshness of sudachi 

Yukō is a unique citrus fruit in Nagasaki where it grew only in a part of the city since the beginning of the Edo era.

During the Edo period, the favourite drink imported by Nagasaki people, from the Netherlands, was called "pons".  It is said that ponzu was made in imitation of the "pons".

For this yuzu kosho, the yuzu were chosen ripe and the selected pepper is yellow.

Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.