A Japanese citrus jam built around sudachi, yuzu, and lemon fruits: aromatic, bittersweet, and a world of difference from anything Western citrus can produce.

• Yuzu's aromatic cousin: cooking citrus is grown almost exclusively in Tokushima Prefecture and pressed over grilled fish, soba, and hot pot throughout the autumn season
• Multi-citrus complexity: Sudachi, yuzu, and lemon together create a layered jam — not simply sour, but aromatic, bittersweet, and deeply fragrant.
• No added sugar: The citrus provides natural sweetness and acidity; flavor comes from fruit quality, not sweetener.

For the cook who wants a complex citrus flavor for an Asian-citrus jam, perfect for a cheese board, on toast, or wherever you like jam normally.

Origins

Tokushima Prefecture, on Japan's Shikoku island, produces over 98% of Japan's sudachi, a small green citrus with a piercing aroma essential to autumn Japanese cooking. KANKITSU LABO sources organically grown citrus directly from Tokushima farmers, combining sudachi's intensity with the floral depth of yuzu to create jams that work equally well in cooking, with cheese, or as a morning ritual ingredient.

Taste profile: Sweet, Floral, Citrusy.

How to enjoy

• Spread on cream cheese or brie for a cheese board citrus component
• Stir into yogurt or use as a glaze on grilled salmon or chicken thighs
• Add a spoonful to cocktails or salad dressings for aromatic citrus depth

Details

• Size: 9.17oz (260g)
• Key ingredients: Organic sudachi, organic yuzu, lemon