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Japanese fruits

Japanese fruits

Fruit are omnipresent in Japanese cooking. Japan counts a huge number of citrus species: yuzu, sudachi, amanatsu, daidai, mikan tangerine, pomelo hassaku… 
In Japan, people are very fond of fruit syrups. The citrus fruit ones are the most famous. Yuzu, sudachi, mikan tangerine, are very popular. They drink the syrups at home, in bars, cafeterias, izakaya restaurants. Just add some plain or sparkling water and you will have a very nice refreshment.
Numerous elaborated Japanese fruits are remarkable in Japanese gastronomy: ume plum marmelade, yuzu marmelade, yuzu powder, candied yuzu…
These fruits offer either savoury or sweet mixing combinations.

  • Fruit juice
    <p>Japanese fruit juices are full of vitamins, freshness and just as the peel powders, they will enhance pastries, ice creams and other cooking preparations.</p>
  • Fruit syrup
    <p>In Japan, people are very fond of fruit syrups. The citrus fruit ones are the most famous. Yuzu, sudachi, mikan tangerine, are very popular. They drink the syrups at home, in bars, cafeterias, izakaya restaurants. Just add some plain or sparkling water and you will have a very nice refreshment.</p>
  • Powder & flakes fruit
  • Fruits puree
  • Fruit skins
  • Natural essence
  • Yuzu

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