Citrus & fruit

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.

Iyokan citrus fruit is extremely popular in Japan. Its bark, quite thick, peels easily.

This juice is unique: only the pulp was squeezed and so there is no bitterness. Combining the acid notes of grapefruit and green mandarine with the sweetness of unshiu mikan, yuzu adds a new dimension to the citrus fruits we find in Europe.

Hassaku is the supposed hybrid of a grapefruit (Citrus Maxima) and a mandarin tree Satsuma (Citrus Unshiu).

Our craftsman, Kagura no Sato, harvests its yuzu when it is perfectly ripe.
Fruits rind is then full of essence and the albedo is less.

Fruits are gently pressed to preserve rind and its sweetness.

These yuzu flakes are particularly recommended for flavoring buns, bread, cookies, spice mixtures, tea, sugar, ganache, sauces ...

Mishoyuzu wild Yuzu juice

Mishoyuzu is the fruit of the wild yuzu tree, which has not been grafted and on which the fruit firsts appear only after 18 years have passed! Its «Kkngdom» is at Kitagawa, on Shikoku island (Kôchi Prefecture).

Sudachi juice is reminiscent of lime or lime, the power and more, with great freshness and peppery notes in the end.

Sudachi citrus, harvested while still green between August and September, is mainly grown in Tokushima. Its juice is highly prized for its incisive acidity and slightly peppery notes.

Well-known citrus fruits in Japan called "Mikan", these "unshiu Mikan" are all of Arida variety and are grown in terraced fields well exposed to the sun.

The market is full of yuzu powder but it is extremely difficult even impossible to find a product which retains the freshness of yuzu with its green mandarin orange and green grapefruit notes without having an overpowering bitterness or "burnt" note at the end.
It took us more than eighteen months to discover a real marvel in Kochi prefecture.

A syrup that perfectly captures the flavors of yuzu.

Excellent for health, the Ume plums (fruits of the japanese apricot tree) combine various qualities: antiseptic, fortifying, mineralizing, alkalizing...

Mikan, a delicious tangerine, is one of Japan's emblematic citrus fruits.

The Daidai is a small orange, fruit of a tree from the bitter orange family. Tastefully, its bitter, acidic and powerful taste is close to bergamot, and is perfect for making condiments and marmalades.

Miyazaki yuzu syrup is natural, crafted by traditional methods

Cooks will appreciate the rich aromas and flavors of this fruit juice, fresh acidity, and pleasant taste that will remind them of our verjuice.

Growing wild in harsh climatic environment of the Tohoku region on the side of mountains, Crimson Glory grape has long been considered the "native super fruit of Japan".

Shiranui is a hybrid of 3 citrus varieties (citrus unshiu, citrus sinensis and citrus reticulata). It is widely cultivated on the hillsides of Wakayama Prefecture, in the open field, then harvested from March to April.

Amanatsu (variant of the Natsu-Mikan bud declared in 1950), pale orange citrus with crispy pulp, is appreciated for its delicate bitterness.