Author Topic: Looking for kabosu or shishi yuzu, can buy or trade… in Kirkland, Washington  (Read 477 times)

TabemonJourney

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Hi -

Probably a long shot, but I’m up in the PNW, and have quite a collection of cold hardy citrus… but looking for kabosu and shishi  yuzu (not the regular)

Would like a air layer, successful rooted cutting, or even seeding.

Let me if you have available your price but can also trade.

I have the following that are grafted unless noted:

Yuzu
Clem x yuzu (Seedling and grafted)
Sudachi
Shikawasa (Seedling and grafted)
Erem x shikawasa
Keraji (seedling and grafted)
Nasaran (Citrus amblycarpa) - (seedling only)
Green finger lime
Red finger lime
Giant finger lime
Miyagawa satsuma
Calamansi (reg and variegated)
Rangur lime
Faustrimedin
Sanbokan - (seedling and grafted)
Kinkoji

If you have kabosu or shishi yuzu and interested in selling or trading for any above list, let me know.  Sorry, Not interested in selling anything listed, but only trade.

Also,have Myoga I can dig up that are easy to propagate as well as sansho I can use as trade.
« Last Edit: July 26, 2022, 03:40:52 AM by TabemonJourney »

pagnr

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I would love to see some pics of the Erem x shikawasa plant and fruit if it has fruited.

Piss P

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I would love to see some pics of the Erem x shikawasa plant and fruit if it has fruited.

You might've seen this already but these are the only online pics I can find - they are pretty good though
http://idtools.org/id/citrus/citrusid/factsheet.php?name=Eremocitrus%20x%20Shekwasha

TabemonJourney

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Thanks for the link.  I honestly didn’t know how the fruit look like or taste but it sounded like an interesting hybrid.  Here’s pic of my tree, no fruit, hoping next year.






pagnr

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I see you also have Myoga ginger. What other non Rutaceae have you collected on the "Tabe" journey ?

TabemonJourney

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pager - you picked it up well.  I’m a fan of Japanese cooking.  Hard not visiting Japan the last couple of years and miss the food.  I find you can get most ingredients here, but some are too hard to come by so trying to grow my own  :).

Outside of myoga and the citrus noted like Yuzu and sudachi, sansho/kinome is all I have.  I do want to try wasabi which I saw In a Bay Area group were successful in container, but I’ve moved to WA, so haven’t looked into them yet. The sansho even gave me the blossoms in the male plants, which have been great. Otherwise, annuals such as shiso, mitsuba, and yomogi have been things I’ve grown from seed. 

If you have any other recommendations and source you come by, please let me know  ;D
« Last Edit: July 28, 2022, 03:13:13 AM by TabemonJourney »

pagnr

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There are a lot of Japanese vegetable varieties, i.e. eggplant, pumpkin, sweet potato, that probably can't be substituted with regular types. The cooking styles of Japanese eggplants can be different and some pumpkin and sweet potato have more chestnut flavour in Japanese varieties.
Many of the other vegetable, and how they are used don't quite match the western varieties, i.e. Cabbage family, daikon radish etc.

TabemonJourney

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@pagnr that’s awesome on the taste profiles.  I noticed some of this too during my travels to Japan.  Even the onions are sweeter.  Will have to try some of these as I see that Kitazawa sells seeds some some Japanese annuals. 

I also have Kyoho grapes growing and transplanted them from my place in San Francisco where they were struggling but they seem to do better so far in the PNW.

pagnr

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Kitazawa is a good suggestion, particularly that it is in English language and easy to access the seeds.
If you start looking, other seed co have stuff too.
Kyoho is a great grape, also tried some "red" Kyoho type, that was great too.

Have you had any fruit on your Clem X Yuzu ??

TabemonJourney

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Regarding the Clem x yuzu, none yet.  Bought 2 year seedlings last year, and this year bought some grafted trees from Madison, so hoping those bloom next year or the year after.  Also the same on the shikawas, which I’m hoping to try.  If you tasted either let me know as I like to pair them on some shiromi sashimi and a bit of salt,

 

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