Protected local food
Kito Yuzu
木頭ゆず
Yuzu citrus from the mountains of Naka town in Tokushima. Thick-peeled, juicy and very fragrant, with clean, unblemished skin.
Key facts
- Registered as a protected name
- 15 September 2017
- Region
- Shikoku
- Official name in Japanese
- 木頭ゆず
- Official area (in Japanese)
- 徳島県那賀郡那賀町
High, cool and rainy
The old village of Kito sits high in the mountains of Naka town, Tokushima. The cool air gives the fruit a good colour, and summer rain is more than two and a half times that of Tokushima city. That rain keeps the skin from drying out, so it stays clean and unmarked.
Fifty years of choosing the best trees
Yuzu trees have grown here for a long time, but serious farming began after 1960, when Kito yuzu sold at Osaka's central market and was highly rated. Growers have selected the best trees for half a century, for a thick peel, plenty of juice and a strong aroma.
How to use it
In Japan the peel is grated over soups and hot pots, and the juice goes into ponzu sauce. Yuzu is also a winter bath tradition. Outside Japan, chefs and bartenders prize it for desserts and cocktails.
Good to know
- Look for yuzu juice, ponzu and yuzu sweets in Tokushima's shops. Bottled juice travels well.
- Also from Tokushima: Tokushima Sudachi, a smaller, sharper green citrus.
Questions travellers ask
What is yuzu?
A Japanese citrus about the size of a mandarin, used mostly for its fragrant peel and tart juice.
Where is Kito Yuzu grown?
In Naka town, in the mountains of Tokushima Prefecture on Shikoku.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.