The prefecture of Tokushima (\u5fb3<\/strong>\u5cf6<\/strong>) \u00a0is where the majority of Sudachi (\u30b9\u30c0<\/strong>\u30c1<\/strong>) is grown. Sudachi is a green citrus fruit used in flavoring fish, soups, alcohol, ice cream and soft drinks. It has a very zesty taste. Other than Tokushima, Sudachi is hard to acquire. Therefore it\u2019s quite expensive to purchase and used in fine cooking.<\/p>\n Unsh\u016b mikan (\u30a6\u30f3\u30b7\u30e5\u30a6\u30df\u30ab\u30f3<\/strong>) also called Satsuma (\u6e29\u5dde<\/strong>\u871c\u67d1<\/strong>) are small, sweet, seedless, orange colored citrus fruits. They are very easy to peel and can bruise easily. The first unsh\u016b mikan was cultivated in Japan. They were exported to China and eventually to other countries.<\/p>\n Kabosu (\u30ab\u30dc<\/strong>\u30b9<\/strong>) is a yellow-green citrus fruit cultivated in \u014cita Prefecture (\u5927\u5206<\/strong>\u770c<\/strong>). Kabosu has a sour taste and is used in place of vinegar in Japanese cooking. It can also be used to marinate fish, but since kabosu is expensive, it\u2019s used sparingly.<\/p>\n Dekopon (\u30c7\u30b3\u30dd<\/strong>\u30f3<\/strong>) is a large, sweet, seedless, orange colored citrus fruit. It is easily distinguished by its large bulbous top and thick skin. In Japan, dekopon is grown in a greenhouse and can survive in winter months under a controlled temperature.<\/p>\n","protected":false},"excerpt":{"rendered":" Japan is a country loaded with citrus fruits. There are just too many varieties to list them all, but here are some that you might encounter in Japan : Yuzu (\u30e6\u30ba) is a citrus fruit with a rough, patchy skin that can be yellow or green. Yuzu can be as sour as a grapefruit and…<\/p>\n![\"\"](\"https:\/\/blogs.transparent.com\/japanese\/wp-content\/uploads\/sites\/7\/2010\/11\/Dekopon-350x350.jpg\")