Yummy yuzu in Shikoku
Shikoku, a mysterious land mass that is connected to mainland Japan by a single bridge, and then more bridges that connect a series of islands around it. While the beautiful island is usually shrouded in mystery for the common Japan traveller, Shikoku is no doubt always on the minds of people who love citruses. Shikoku produces most of the citrus fruits in Japan—yuzu citron from Kochi Prefecture, sudachi lime from Tokushima Prefecture and mikan oranges from Ehime Prefecture. Let’s take a closer look at the most aromatic fruit of all—the yuzu (柚子)!
The yuzu’s thick rind is sometimes made into a cup by scraping out the flesh and seeds. (Image credit: photoAC / HiC)
84% of Kochi Prefecture’s landscape is mountainous and the moist air coming from the Pacific Ocean blows inland. The perfect conditions for cultivating yuzu are all met here—ample rainfall, adequate sunlight, as well as water-absorbent soil. While they take a whole year to grow, harvest season is usually very short—it lasts only for two months from late October until December. In the mountainous regions where yuzu grow, daylight is usually limited to 5 hours daily. It’s no easy task since the farmers have to work within a short timeframe, and the yuzu needs to be harvested by hand!
Capybaras enjoying a yuzu bath. It is said that soaking in a yuzu bath prevents colds. (Image credit: photoAC)
Unlike other citruses, the yuzu’s amazing aroma comes from the oil glands located right on the surface of their skin. There is so much that even if you lightly squeeze a fresh yuzu, the yuzu oil and aroma components are visible! This makes yuzu extremely versatile as they can be used as aromatics in products, condiments in dishes, or even the best of all: toss a few of these fruits into a hot bath and enjoy an au-naturel bath fragrance!
Yuzu juice is hand-pressed then aged with salt into a delicious vinegar. (Image credit: Wikipedia)
While the fruit is usually too sour to be eaten on its own, its unique taste is used as flavouring or seasoning. In Kochi, the traditional way of using yuzu is to age the juice with salt and turn it into yuzu vinegar. The vinegar is then used for making sushi rice as well as pickling fish. The vinegar has so much flavor that even soy sauce is not needed at all!
Sushi rice made with yuzu vinegar is refreshing and flavourful. (Image credit: Japan National Tourism Organization)
Exploring Shikoku’s delicious fruits while consuming the beautiful sights is not difficult at all. You can even travel around the island with the JR Shikoku network that offers some amazingly scenic routes. With an ALL SHIKOKU Rail Pass, you can travel at a great discount. For more information and travel tips, visit our friendly team at the JTB Rail Pass Counter in JAPAN RAIL CAFE after Phase 1 is over!
JTB RAIL PASS COUNTER @ JAPAN RAIL CAFE
Address: 5 Wallich St, #01-20, Singapore, 078883
Opening hours: 11am–8pm (Daily)
(CLOSED during post-Circuit Breaker period—reopening in June or until further notice)
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