Candied yuzu peel from Ehime Prefecture: one of Japan's most aromatic citruses, tastily preserved in beet sugar and nothing else.
- Yuzu explained: This Japanese staple fruit has exploded in popularity worldwide, and is oft described as a cross of grapefruit, lime, and mandarin, with an intensely fragrant and floral aroma.
- Ehime Prefecture: Japan's premier citrus-growing region, where long farming traditions preserve the aromatic intensity that makes each variety distinct.
- Beet sugar candying process: KANKITSU LABO's method perfectly adheres the sugar to the peel, making it dry rather than sticky; the citrus character stays front and center.
- Clean Ingredients: Yuzu, beet sugar, millet jelly, and ascorbic acid, and nothing artificial.
For the yuzu and citrus sweet lover; a Japanese citrus experience that works equally well as a snack, a baking ingredient, or a cocktail garnish.
Origins
Yuzu has been prized in Japanese cooking for over a thousand years, used to perfume soups, season sauces, float in winter baths (yuzu-yu), and scent everything from noodle broths to desserts. Ehime Prefecture, on Shikoku island, is Japan's most prolific citrus-growing region, producing dozens of varieties across a landscape shaped by mild winters, abundant sun, and generations of specialist citrus farmers.
Taste: Floral, Citrusy, Sweet.
Texture: Chewy.
How to enjoy
- Eat straight as a snack with a piece of dark chocolate
- Chop finely and fold into scones, madeleines, or shortbread
- Use as a cocktail garnish or drop into a gin and tonic
- Borderless Bite: KANKITSU LABO Organic Yuzu & Grape Jam: both use the same yuzu; top it on a vanilla ice cream or greek yogurt for a delicious dessert.
Details
- Size: 1.05 oz (30g)
- Key ingredients: Yuzu, beet sugar, millet jelly, ascorbic acid
- Dietary notes: Vegan, gluten-free, no artificial additives
- Allergens: None declared
- Storage: Store in a cool, dry place; shelf-stable 12–24 months