Today, the range includes 16 citrus fruits pressed to obtain pure juices known as “shibori.” “SHIBORI” means “to squeeze.” It expresses the fact that, without unnecessary processes or additives, the taste is truly natural, as if the juice had been squeezed by hand. These juices are 100% natural, NFC (“Not From Concentrate,” produced by fruit juice extraction, sterilization, and filling, without any concentration or reduction processes. This means that NFC juice preserves more nutrients and flavor than traditional beverages, without adding water or sugar.
Ito Noen's original pressing machine makes all the difference. Round cups gently press the halved fruit so as not to crush the skin. This prevents the bitterness of the skin from affecting the quality of the juice.
The juice has a fresh, rich taste and leaves a pure, pleasant flavor in the mouth.
Jabara (Citrus Jabara) is a natural hybrid native to Japan, derived from yuzu and other plants. The village of Kitayama in Wakayama Prefecture is known as its place of origin.
Although the villagers have been growing jabara since at least the Edo period, they registered this variety of citrus fruit in 1979 and harvested it officially for the first time in 1985.
The fruit's acidity was so intense that people believed it could ward off evil spirits, hence its name, which means “to ward off evil,” making it a popular ingredient in festive dishes and New Year's cuisine.
Due to its very sour taste, the juice of this fruit is mainly used in drinks, ponzu sauce, candies, cocktails, and other products.
Jabara is rich in narirutin, a flavonoid, and Japanese food manufacturers even use it as a remedy for itchy throats.
Originally, jabara was only found in the village of Kitayama in Wakayama Prefecture, where it grew on a single tree in a resident's garden. More than 40 years ago, in order to combat depopulation and a lack of specialized products, the village launched the jabara industry. Despite years of deficits and even discussions about abandoning the project, thanks to its perseverance, this industry has now become a vital sector for the village.
It contains naringin, a type of flavonoid, at levels six to seven times higher than those found in conventional citrus fruits. Its popularity increases during the hay fever season, and research has been conducted in the field of hay fever and allergies.
This 100% pure juice comes from the Jabara citrus fruit, which is rare and difficult to find in Japan. This natural juice is extracted from whole jabara fruits, without any additives, colorings, or preservatives.
Its distinctive aroma and acidity offer a milder flavor than yuzu or sudachi and a deeper aroma than grapefruit. It is suitable not only for cooking, but also for drinks and desserts.
Some suggestions:
• Dilute with water or soda for a bitter, alcohol-free tonic drink.
• Add to cocktails.
• Replace vinegar with jabara juice in salad dressings or marinades (mix with olive oil, salt, and pepper for an authentic marinade).
• Use as a substitute for lemon or ponzu with grilled fish, sashimi, yakitori, or stews.
• Enhance desserts such as yogurt, cheesecake, pancakes, or parfaits with its flavor.
• Mix it with honey for a refreshing moment of relaxation.
• Mix with white dashi or a noodle soup base and jabara juice to make a sauce to accompany soba or udon noodles.
