柚子　（Yuzu）

29th March – 弥生

Yuzu, is the mandarin or lemon look-alike fruit, and Japan has the highest rate of its bith production and consumption. compared to the other citrus fruits, Yuzu has very strong acidity therefore it cannot be eaten raw like mandarin. However, Japanese love to use Yuzu for condiments as an accent in food. People squeeze the Yuzu fruit juice and use for various food, peel the Yuzu skin and put int the food to enjoy the smell, or even put Yuzu fruits in the bath to enjoy the smell while taking a bath.

Yuzu has yellow skin and the surface is bumpy. The Yuzu tree has a lot sharp thorns. In May to June, cute white flower blooms on Yuzu tree. This beautiful white flower is described as pure, innocent. The Yuzu fruits bear in around August to December. Yuzu fruits are harvested when it is yellow color and also green color.

Green color one is called 青柚子 (Ao-Yuzu), and picked in the earlier season. It has fresh tastes and little spicy flavour, therefore it is used for seasonings such as Yuzu pepper.

On the other hand, Yellow one is called ‘黄柚子’ (Ki-Yuzu), which is completely ripened. This ones are picked around November and it has stronger smell with little sweet flavor. People likes to drop this Kiyuzu in the bath to enjoy the smell.

Yuzu has plenty Vitamin C so it is good to include in the meals. The usage can be vary from the main dish to desserts so Japanese use it for variety things.

To find the good Yuzu fruit, check;

-Color should be equal throughout the surface

-The skin is hard

-Good smell

-The calyx seems fresh

The one which can apply all above would be the good quality one. If you have a chance to get Yuzu from supermarket, it is good to check those points!