Prefecture: Kyoto 
Producer: Yamashiroya
Ingredients: Yuzu (Tokushima)
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 2.5g 
Storage: Room temperature.

Kito yuzu are a special type of yuzu grown in the Kito region of Tokushima Prefecture, located at the southern foot of Mt Tsurugi (western Japan’s second tallest mountain). They’re characterized by their vivid color, rich aroma and noticeable sourness when compared to other yuzu. Their thick, fragrant peel is the perfect way to add citrus zest to dishes.

Yamashiroya was established by its founding mother, Sada Sanada, in 1904, but was completely destroyed in World War II. Driven by the desire to continue the family business, Yamashiroya was reestablished in 1946 and celebrated its 100th anniversary in 2004. 

Yamashiroya's produce is grown by hand and relies on the wisdom and experience of their farmers who cultivate the rich soil, resulting in high-quality crops. After being run by four generations of women, the company is now in its fifth generation and is run by the family’s young son. 

Suggested use: Add yuzu zest to any of your dishes including soups, udon, soba, steamed egg custards, pickles, aemono (dressed dishes), sauces, desserts, etc.