Naoshichi is a rare fruit, even in Japan. This highly aromatic citrus pairs well with fish dishes and provides extra zing to marinades and dressings. The small, smooth-skinned fruit comes into season from September to October. It has a bright acidity, similar to lime, and a hint of bitterness. The bitterness works well to balance sweet dishes and cocktails, while the sour notes cut through fattiness, making it an ideal partner for meat and fish dishes.
OTHER FRESH PRODUCTS
Discover yuzu, Kochi's signature fruit. This distinctive citrus fruit adds a fresh note to Japanese and Western dishes, and coc…
Discover buntan, a variety of pomelo, which adds texture and a fresh citrus accent to many dishes.
Konatsu is a citrus that isn't well-known outside of Japan, but its balance of sweet and sour flavors is worth discovering.
Kochi growers nurture their melons one by one, ensuring large, flavorful fruit with delicate flesh.
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