Japanese fruits

This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

These candied yuzu orangettes, the real fruit of handcrafted craftsmanship, are crunchy, fresh, delicately tangy and highly scented.

Mishoyuzu wild Yuzu juice

Mishoyuzu is the fruit of the wild yuzu tree, which has not been grafted and on which the fruit firsts appear only after 18 years have passed! Its «Kkngdom» is at Kitagawa, on Shikoku island (Kôchi Prefecture).

Our craftsman, Kagura no Sato, harvests its yuzu when it is perfectly ripe.
Fruits rind is then full of essence and the albedo is less.

Fruits are gently pressed to preserve rind and its sweetness.

These yuzu flakes are particularly recommended for flavoring buns, bread, cookies, spice mixtures, tea, sugar, ganache, sauces ...

The market is full of yuzu powder but it is extremely difficult even impossible to find a product which retains the freshness of yuzu with its green mandarin orange and green grapefruit notes without having an overpowering bitterness or "burnt" note at the end.
It took us more than eighteen months to discover a real marvel in Kochi prefecture.

Sudachi juice is reminiscent of lime or lime, the power and more, with great freshness and peppery notes in the end.

Hassaku is the supposed hybrid of a grapefruit (Citrus Maxima) and a mandarin tree Satsuma (Citrus Unshiu).

We have selected the peel of the best yuzu in Japan, grown in Kôchi Prefecture.

Well-known citrus fruits in Japan called "Mikan", these "unshiu Mikan" are all of Arida variety and are grown in terraced fields well exposed to the sun.

Iyokan citrus fruit is extremely popular in Japan. Its bark, quite thick, peels easily.

Excellent for health, the Ume plums (fruits of the japanese apricot tree) combine various qualities: antiseptic, fortifying, mineralizing, alkalizing...

The Ito Noen farm has specialized in the citrus cultivation it cultivates on Arida municipality hillsides, Wakayama Prefecture, for two generations.

A syrup that perfectly captures the flavors of yuzu.

Amanatsu (variant of the Natsu-Mikan bud declared in 1950), pale orange citrus with crispy pulp, is appreciated for its delicate bitterness.

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

Okayama and Tottori areas are very famous for the quality of their ume plums (apricot tree’s fruit).

Miyazaki yuzu syrup is natural, crafted by traditional methods

Cooks will appreciate the rich aromas and flavors of this fruit juice, fresh acidity, and pleasant taste that will remind them of our verjuice.

Growing wild in harsh climatic environment of the Tohoku region on the side of mountains, Crimson Glory grape has long been considered the "native super fruit of Japan".

Shiranui is a hybrid of 3 citrus varieties (citrus unshiu, citrus sinensis and citrus reticulata). It is widely cultivated on the hillsides of Wakayama Prefecture, in the open field, then harvested from March to April.

Red Shiso or purple Shiso is extremely present in Japanese cuisine, including pastry. It is often called Japanese basil (perilla frutescens). The purple version is used for its virtues powerful dye (for plums Umeboshi, some sake, sesame seeds ...).

The Daidai is a small orange, fruit of a tree from the bitter orange family. Tastefully, its bitter, acidic and powerful taste is close to bergamot, and is perfect for making condiments and marmalades.

Yuzuokoku uses exclusively yuzu skin from Kôchi Prefecture, more precisely from the renowned Kitagawamura village. Raw materials are rigorously selected, squeezed of their juice, immediately dried and grinded into a very fine powder.

Mikan, a delicious tangerine, is one of Japan's emblematic citrus fruits.

These candied yuzu orangettes, the real fruit of handcrafted craftsmanship, are crunchy, fresh, delicately tangy and highly scented.

This yuzu juice comes from fruits cultivated in open fields. The aromas are powerful on notes of green tangerine, citron, lemon not yet ripe.

This juice is unique: only the pulp was squeezed and so there is no bitterness. Combining the acid notes of grapefruit and green mandarine with the sweetness of unshiu mikan, yuzu adds a new dimension to the citrus fruits we find in Europe.

Main ingredients used to make this juice are red shiso and ume plum, issued from local organic farming.