This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

The Sudachi (citrus sudachi) is another iconic citrus fruit from Japan. Its production, of around 5 000 tonnes, is 98% concentrated on Shikoku Island, and more precisely in Tokushima Prefecture.

The yuzu orangettes, the real fruit of handcrafted craftsmanship of the Kagura No Sato company, once candied, were mashed.