Citrus fruits, often linked with Mexican and Peruvian cuisines, are integral to Japanese cooking, providing unique flavors and aromas. Chef Ryohei Hayashi highlights the cultivation of approximately 90 citrus varieties in Japan, with 30 used for juices and rinds. These fruits, like yuzu and sudachi, enrich dishes by balancing flavors and contributing to sauces like ponzu. Their aromatic skins are essential in culinary applications, as noted by Chef Zaiyu Hasegawa, who emphasizes their importance in enhancing Japanese cuisine's depth and seasonal joy.
First mentioned 1,200 years ago in the Shoku Nihongi, Japanese citrus varieties like yuzu and sudachi play essential roles in enhancing flavors across various dishes.
Chef Ryohei Hayashi notes that Japan cultivates about 90 citrus varieties, with around 30 used for their juice and skin, enhancing meals with seasonal joy.
Zaiyu Hasegawa highlights that the perfume from citrus skins is vital, creating complex flavors in dishes like yuzu kosho, which pairs beautifully with sashimi.
Citrus fruits in Japan, often called kousan kankitsu, support a culinary landscape where their aromatic qualities elevate traditional meals and highlight seasonal ingredients.
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