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Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae. [2] It is popular in Japan, especially Ōita Prefecture, [3] where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
It is locally cultivated for its fruit, which give a very sour juice with an aroma reminiscent of ginger or eucalyptus. Hyuganatsu Konatsu Tosakonatsu New Summer Orange Citrus tamurana: Hyuganatsu (Citrus tamurana, Japanese: 日向夏) is a citrus fruit and plant grown in Japan.
The fruit is very bitter and not usually eaten, but its dried peel is used in Kampo (the Japanese adaptation of Chinese medicine). The dry peels of young fruits are called kijitsu (枳 実) and are used as a stomachic, expectorant [2] as well as a laxative. [1]
Category for fruit species native to Japan and fruit cultivars originating in Japan. Also including edible nuts. Subcategories. ... Pages in category "Japanese fruit"
Tachibana Unshū Iyokan Dekopon (Hallabong, Sumo Citrus). Japanese citrus fruits were first mentioned in the Kojiki and Nihonshoki, compiled in the 700s, and the Man'yōshū and Kokin Wakashū, poetry anthologies compiled in the 700s and 900s, mention the Tachibana orange as a subject of waka poetry and describe its use as a medicinal, ornamental, and incense plant.
The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. [1] Pickled ume which are not dried are called umezuke (梅漬け). [2]
Tajimamori's role as god of sweets also originates in this story: the last character in the name of the fruit simply meant "fruit" at the time, but now refers to "sweets". Tajimamori is enshrined as the god of sweets in Nakashima Shrine [ ja ] in Hyōgo Prefecture , and through bunrei at various other shrines throughout the nation.
Akebia quinata and Akebia trifoliata both bear edible fruit, containing a sweet white flesh. [4] Flavor varies greatly in akebias, even within the same species, with some individuals displaying a complex flavor profile resembling a mixture of banana, passionfruit and lychee, with others being mild, or even insipid (flavorless). [5]