The Ito Noen farm has specialized in the citrus cultivation it cultivates on Arida municipality hillsides, Wakayama Prefecture, for two generations.

The name Setoka comes from the beautiful aroma of oranges and from the name of Seto city where they are harvested in Japan. This citrus fruit is, in Japan, a symbol of prosperity.

The Natsumi tangerine is a hybrid of different very juicy, fresh and sweet citrus varieties: the Kara tangerine (mikan citrus unshiu hybridized with the King citrus nobilis tangerine) and the ponkan tangerine (citrus tangerina).

The Kara mandarin is a hybrid of King tangerine (better known under the Murcott variety, citrus nobilis) and stasuma owari tangerine (citrus unshiu).

This is the rarest ginger juice !

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.

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