Zesty and sustainable citrus products worth savoring from Japan

Of all the citrus fruits in the world, Japanese citrus is among the most beloved, reflecting the Japanese people’s passion for citrus. There are estimated to be more than 100 varieties of citrus fruits, ranging from seedless and sweet to tangy like lime and lemon.

Simply enjoyed as a fruit

The satsuma mandarin is perhaps the most popular and beloved citrus fruit in Japan. It is seedless, has a soft skin, and can be easily peeled by hand without getting one’s hands dirty. Many Japanese people consume this fruit daily during winter, and it’s not uncommon for their hands to turn yellow from eating it too much!

Used as condiments in cuisine

Some citrus fruits are used in cuisine not only as ingredients but also for their aromatic qualities. Yuzu, sudachi and kabosu, are typical examples of aromatic citrus fruits that are too acidic to be eaten raw. Instead, they are enjoyed as condiments or seasonings in Japanese cuisine. Recently, however, it has become increasingly popular among young people of all nationalities, as it can be found in pastries, smoothies, potato chips and various other sweets and snacks.

The following are recommended SDG-conscious products that are accessible and affordable to visitors in Japan, including those new to Japanese citrus.

3 sustainbale products made from Japanese citrus

The Yuzu juice was created as a byproduct of seasonings that exclusively use yuzu peel. It is made from yuzu grown using a natural farming method, which relies on plant and soil vitality rather than fertilizers or pesticides. You can mix it with soda and honey to make lemonade, as well as use it in cuisine.

The Kabosu juice is another product that is produced by a farm that strives to grow fruits using organic fertilizer and enhances soil health with microorganisms. This product contains only honey and beet sugar, without preservatives, coloring agents or artificial fragrances. The farm is also fostering a transparent farming environment by sharing blogs and videos demonstrating fruit growing and harvesting processes.

The Ao-mikan (green mandarin orange) dressing was developed by a cook based on the principle of “mottainai,” meaning too good to waste in English. It is common practice for farmers to tin out and discard unripe (still hard and sour) fruits to cultivate sweet and beautiful oranges. When the cook Okui learned of this, she came up with the idea of creating products that address food waste issues.

Enjoying fruits and vegetables in season is considered one of the easiest ways to practice sustainable consumption. Each season offers different tastes, making it fun to discover your favorite fruit!