Japan’s Sour Citruses Add Zip to Cuisine

Okhotsk mackerel with sudachi (left) and blowfish sashimi with soy sauce and kabosu. (© Pixta)

At a farm direct shop. Clockwise from bottom left: lime, sudachi, kizu. (© Nippon.com)

In Kōchi Prefecture, sushi is made with yuzu vinegar rather than the usual rice vinegar, while in Tokushima sudachi vinegar is the standard choice. From left: yuzu juice, sudachi juice, kabosu juice. (© Nippon.com)

Shop shelves with a varieties of ponzu: yuzu, naoshichi, ginger, and salt. (© Nippon.com)

Green yuzu. (© Pixta)

Sudachi feature plenty of seeds for their small size. (© Pixta)

Kabosu served with karaage fried chicken. (© Pixta)

Refreshing drinks with sudachi and kabosu steeped in liquor: a sudachi sour (center) and a kabosu sour (right). With cooperation from Tsukanto Toranomon Hills. (© Nippon.com)