November Guide Sign


Now is a time to enjoy autumn colors with eyes, and two types of winter-grown citrus in mouth,

i.e. one variety that is sweet, juicy easy to peel and another that is tart and bitter with thick and flavorful peel.

The former includes the tangerine called mikan in Japanese .

The latter is called yuzu,. Yuzu is not really edible,

but its fragrant peel and juice are widely used to flavor and color dishes of Japanese cooking.and indispensable in traditional Japanese cuisine.

Japan is the fruit’s largest producer and consumer.

Nowadays yuzu can be available in many convenient forms such as spice paste, sauces and freeze-dried throughout a year,

but fresh yuzu can be savored only during the winter time.

In Japan,the yuzu has been valued for its refreshing and sweet fragrance since ancient time.

The yuzu is rich in vitamin C and used in many recipes of cooking.

In this respect, yuzu is very similar to lemon,but it was cultivated in Japan around 1870s, brought here with western dishes.

While the lemon has a relatively short history for Japanese food culture,

yuzu has been associated not only with seasoning over centuries but also with soaking.

Soaking in a hot fragrant bath with fresh yuzu floating in it on the winter solstice is Japan’s long tradition for enjoyment and medicinal purposes,

as the citrus fruit is believed to prevent colds.

Yuzu bath dates from the Edo period (1603–1868) and may have been inspired by Japanese wordplay—the characters for

“winter solstice” and “hot-spring cure” can both be read as tōji.

Yuzu soak is perfect on a cold day. So you can take a yuzu bath whenever you want to.

Fresh yuzu soaking and seasoning is really a winter pleasure in Japan.

















Do you prefer having lessons at your own place at your own convenience?
NIC can dispatch Japanese teachers.

Do you prefer having lessons at your own place at your own convenience?
NIC can dispatch Japanese teachers.