Nowadays, the range has 16 crowded citrus to get pure so-called "Shibori" juices. "Shibori" means "squeezing". He expresses the fact that, without unnecessary or additive processes, the taste is really natural, as if the juice had been pressed by hand. These juices are 100% natural, NFC ("not from concentrate", produced by extraction of fruit juice, sterilization and filling, without any concentration or discount process. Thus, the NFC juice preserves more nutrients and flavors than the Traditional drinks), without adding water or sugar.
The original ITO NOEN presser machine makes all the difference. Round cups gently squeeze fruit cut in two so as not to crush their skin. This prevents the bitterness from the skin from the quality of the juice.
The juice has a fresh and rich taste and leaves a pure and pleasant flavor in the mouth.
Jabara (Citrus Jabara) is a natural hybrid from Japan, from yuzu and other plants. The village of Kitayama, in Wakayama Prefecture, is known to be its place for origin.
Although the villagers have been growing Jabara since at least the epoch of Edo, they recorded this variety of citrus in 1979 and have officially harvested it for the first time in 1985.
The acidity of this fruit was so intense that people believed that he could ward off the evil spirits, hence his name which means to move away / hunting the evil, making it a very appreciated ingredient in the party dishes and the cuisine of the New Year.
Due to its very acidic taste, the juice of this fruit is mainly used in drinks, the Ponzu sauce, sweets, cocktails ...
Jabara is rich in narirutine, a flavonoid, and Japanese food manufacturers even use it as a cure for the itching of the throat.
Originally, Jabara was only present in the village of Kitayama, in the Wakayama Prefecture, where he pushed on one tree in the garden of one inhabitant. More than 40 years ago, in order to fight against depopulation and the lack of specialized products, the village launched the Jabara industry. Despite years of deficits and even discussions on the abandonment of the project, thanks to its perseverance, this industry has become a vital sector for the village.
It contains "naringine", a type of flavonoid, at levels six to seven times higher than those of classic 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 citrus Jabara, rare and difficult to find in Japan this natural juice is extracted from whole jabara fruit, without any additives, neither dye nor curator.
Its distinctive aroma and acidity offer a softer flavor than yuzu or Sudachi and a deeper aroma than grapefruit. It is not only suitable for cooking, but also for drinks and desserts.
Some suggestions:
• Dilute with water or soda to get a bitter alcoholic tonic beverage.
• Integrate for cocktails.
• Replace the vinegar with Jabara juice in vinaigrettes or marinades (mix with olive oil, salt and pepper for an authentic marinade).
• Use as a lemon or ponzu substitute with grilled fish, sashimis, yakitori or simmered dishes.
• Enhance your desserts such as yogurts, cheesecakes, pancakes or perfect thanks to its flavor.
• Mix it with honey for a refreshing moment of relaxation.
• Mix it with white Dashi or a base of noodles and jabara juice to get a sauce to accompany soba or Udon.
