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Author Topic: Japan acid citruses  (Read 221 times)


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Japan acid citruses
« on: June 02, 2019, 01:59:17 AM »
I see a lot of discussion about culinary use of acid citruses in this forum. So, in Japan they eat a lot of sea food, so usage of acid citruses is popular.
So here is a list of japan acid citruses (or citruses used green unripe to use their acidity).

Citrus junos Yuzu

The most expensive is 木頭系(きとう)Kitō-kei (kitō), Yuzu kito, it has biggest fruit of standard yuzus.

Another famous selection is 早生種の「山根系」Yamane-kei  やまねゆず(はやしげる)Yamane yuzu (haya Shigeru)
The Yamane kei was selected in Mr. Yamane 's garden in Anan City. 
Seedless yuzu is called 種なしの (多田錦(ただにしき)) Tada nishiki yuzu

Citrus sphaerocarpa Hort.ex Tanaka  Kabosu  カボス

Important cultivars are:
〔通常品種〕「カボス大分1号」   Kabosu Ōita No.1

〔貯蔵品種〕「豊のミドリ」   Yutaka no Midori

Seedless cultivars:
〔種の少ない品種〕「香美の川」  Kami no kawa

「祖母の香」   Sobonokaori

Citrus acidoglobosa  Matsuda sudachi    マツダスダチ

Citrus sudachi  Sudachi   すだち

Important cultivars are:
徳島1号  Tokushima No. 1
徳島3X1号  Tokushima 3 X 1 / seedless/ ニューすだち
本田系  Honda-kei sudachi

Mushi nukaku sudachi   / seedless, thornless/
Yushi nukaku sudachi  /seedless/

Genko ゲンコウ(元寇)

Citrus inflata Bushukan 仏手柑(ぶしゅかん)

Citrus oto Oto オートー

Citrus takuma sudachi ナオシチ Takuma-sudachi  直七(田熊スダチ) naoshichi

ハナユ Citrus hanaju

Citrus Hebesu  ヘベス 別名 サンズ

Citrus depressa Shiikuwasha

Citrus keraji Kabuchi

Citrus nagato yuzukichi Yuzukichi ゆずきち

« Last Edit: June 02, 2019, 04:56:30 AM by Radoslav »


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Re: Japan acid citruses
« Reply #1 on: June 02, 2019, 05:10:32 AM »
Thank you very much for posting.
What I found very interesting when visiting is the popularity of acid citrus and seafood, and yet ceviche is unknown.

But the seafood is definitely unique, by studying the fishing technique, you get to taste fish so different from elsewhere.

I can't get enough, so I am very grateful for your continued posting.


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Re: Japan acid citruses
« Reply #2 on: June 02, 2019, 11:53:55 AM »
Just to point out, many of these Japanese citruses are complex hybrids (but not intentional hybrids) between Kunenbo (a type of tangor-like fruit, basically almost mandarin with some pomelo in its ancestry, probably came from China), Kishu (very small but great quality mandarin, also probably came from China), Tachibana (a mandarin sub-species, only citrus native to the Japanese islands, not that good eating equality), and to a lesser extent Yuzu (also came from China, the Japanese named it after the Chinese word for pomelo, since it was sour).

Shikuwasa may have come from Taiwan or the Ryukyu islands, and appears to share close common ancestry with Tachibana but not directly descended from it. Shikuwasa also appears to have some distant ancestry from Yuzu.

Keraji originated from Shikuwasa that apparently got backcrossed three times over the years with Kunenbo. It's also very hardy, down to 8b, probably could survive 8a in certain conditions. Supposedly great flavor and easy to peel, but very small and seedy.

Kabosu is apparently a cross between Yuzu and Kunenbo.

I'd like to point out that many of these unique citruses are very regional and traditional, and their use in modern Japan had mostly died out, especially due to large-scale commodity imports of citrus from the United States, since the high cost of living makes commodity agriculture prohibitively expensive in Japan. Native-grown Japanese citrus is considered a more expensive delicacy in typical Japanese supermarkets. Probably much of the Japanese public has no idea what these citrus even are.
Yuzu though has seen a popular resurgence in Japan, with Yuzu extract being sold in markets, and Yuzu flavored alcohol commonly being available in establishments. Satsuma has been the most popular mandarin in Japan for a couple hundred years, the word mikan has almost become synonymous with the Satsuma variety in modern Japan, and most people will buy them in the supermarkets when in season. Sudachi and Kabosu are basically known as the two less common "forms" of Yuzu by the ordinary public in Japan, they are not as often seen but can usually be found for sale in the large fish markets.

Yuzu has its own unique flavor and fragrance. If you've never tasted it before, it really is unique from other citrus types. It's almost like a very fragrant - almost floral - sour orange (marmalade orange), but with a pungently deep spiciness, but also like lemon as well, mixed with perhaps some Satsuma mandarin and regular mandarin, and for the most discerning, perhaps the tiniest sweet top note of artificial grapefruit and guava.
« Last Edit: June 02, 2019, 12:13:21 PM by SoCal2warm »


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Re: Japan acid citruses
« Reply #3 on: June 03, 2019, 04:04:51 AM »
I was for three days hiking in Schwarzwald mountains and you profited an  absence of my surveillance to produce so many fake statements >:(
« Last Edit: June 03, 2019, 04:27:29 AM by Ilya11 »
Best regards,


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Re: Japan acid citruses
« Reply #4 on: June 03, 2019, 06:59:53 AM »


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Re: Japan acid citruses
« Reply #5 on: June 03, 2019, 07:05:15 AM »
Ilya I've learned to just ignore him... Although it is good entertainment aka "Sanguinello"...
« Last Edit: June 03, 2019, 07:48:33 AM by Laaz »


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Re: Japan acid citruses
« Reply #6 on: June 03, 2019, 04:06:54 PM »
Thank you Radoslav for your reports, comprehensive report on japan citrus are hard to come by because of language barrier.
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I want to buy/trade the following scions: Mango Florigon/Rosa/Francis Hargrave. Citrus shiranui/US Seedless Surprise. Contact me in PM if interested.


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