高知県·特産品
Kochi Yuzu
Just by chopping a pinch of the peel, a clear fragrance rises to fill the entire kitchen. The squeezed juice has a sharp acidity that brings the outlines of dishes into crisp focus; it is an indispensable yellow fruit of the Tosa dining table. Kochi Prefecture boasts the highest yuzu harvest in Japan, producing about half of the country's total. In particular, yuzu from Umaji and Kitagawa Villages possess a strong aroma and a perfect balance of acidity and sweetness, making them favorites among chefs at renowned ryotei (traditional restaurants) and fine-dining establishments. The juice is used for vinegared dishes, the peel as a condiment, and the whole fruit in hot pots or sweets. With just a sprinkle, the dish behind the steam becomes refreshingly clear. Please enjoy this aroma that is essential to the winter dining table of Tosa.
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