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The seedless Yuzu or Nishiki (tada) is extremely hard to find outside of Japan - as are the true Yuko and Sudachi - and it seems to me that most people in Europe who have either of them are not very keen on sharing.. You could also try Kabosu (C. sphaerocarpa) which is currently available from Adavo and is also used in cuisine.
Do you have the usual typ of yuzu?
Here is a picture of mine. Unfortunately no fruits this year.
Thank, just the common typ.
Quote from: Florian on November 19, 2017, 08:54:18 AMThe seedless Yuzu or Nishiki (tada) is extremely hard to find outside of Japan - as are the true Yuko and Sudachi - and it seems to me that most people in Europe who have either of them are not very keen on sharing.. You could also try Kabosu (C. sphaerocarpa) which is currently available from Adavo and is also used in cuisine.Thank's a lot for your tips! What do you think about this one? I'm thinking to buy this one: http://www.citrusandlife.com/en/nursery/51-yuzu.htmlDo you know another better variety of yuzu with more juice and less seeds? Thank's!
Quote from: Luisport on November 19, 2017, 10:37:18 AMQuote from: Florian on November 19, 2017, 08:54:18 AMThe seedless Yuzu or Nishiki (tada) is extremely hard to find outside of Japan - as are the true Yuko and Sudachi - and it seems to me that most people in Europe who have either of them are not very keen on sharing.. You could also try Kabosu (C. sphaerocarpa) which is currently available from Adavo and is also used in cuisine.Thank's a lot for your tips! What do you think about this one? I'm thinking to buy this one: http://www.citrusandlife.com/en/nursery/51-yuzu.htmlDo you know another better variety of yuzu with more juice and less seeds? Thank's! I have never ordered there, since they only ship to EU countries but it looks ok. Mind you – much of what I write here is not personal experience. I only have Hana Yuzu. Ichang lemon has more juice than Yuzu but, of course, it is not a Yuzu. I think it is still worth a try. Hana Yuzu has fewer seeds than the normal one but also smaller fruit and the fragrance is less powerful. The seedless Yuzu would be best but it is almost impossible to find. Check out this link with a lot of information about different Yuzu types: http://forum-agrumes.com/viewtopic.php?f=53&t=41&sid=7cbbc5468736366e413e2a79d67ccd9c
They are selling seeds of a seedless Yuzu? I am just asking
It is a variety of mukaku Yuzu, seedless yuzu. The defect ( chromosome asynapsis) is genetic and results in defective ovules and pollen. The taste of fruits is close to Yuzu, although the juice and peels have somewhat different composition.Japanese article with English summary and comparative tables.
> The seedless Yuzu or Nishiki (tada) is extremely hard to find outside of Japan - as are the true Yuko.In France, in private collections, you can find everything you want.A yoko in my garden:
The Yuko A Native Japanese Cirushttp://www.tokyofoundation.org/en/topics/japanese-traditional-foods/vol.-11-the-yuko-a-native-japanese-citrus