The Unthinkables: Hyuganatsu essential oil
This is a mysterious citrus fruit. It exists in many different shapes, from spherical to pear-shaped, cultivated in southern Japan, it...
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Citrus Essential Oils
The Unthinkables: Naoshichi essential oil
Our Naoshichi essential oil is extracted in a short cycle with no solvents, the most sustainable method, saving water and energy, but...
The Unthinkables by Essential Citrus : Ichang papeda
The Unthinkables are citrus essential oils from sustainable, low-carbon, solvent-free extraction that you never thought you existed....
How to squeeze Kabosu juice
There is a new publication on "How to press Kabosu - should the cut part be held upwards ? Or down? ". It is a recurring question among...
Eggs and green Yuzu
Vast topic. Shigeko Nakamura gives 2 savory egg recipes with yuzu: onsen tamago with green yuzu, and omelette with yellow yuzu. The idea...
Kumquat: round fruit
The kumquat marumi (round , ningbo) is the best tasting kumquat. This is the one that is cultivated in Japan to eat whole right off the...
Sudachi from the countryside
The Portuguese Alentejo with its wet spring and a rapid rise in temperatures in April is a favorable climate for growing early citrus...
Sudachi espuma
Shrimp tartare, conchiglione and Sudachi espuma. The curiosity of Pascal Garbe (the Moselle gardener-cook) led him to southern and Asian...
How to keep Sudachi in the refrigerator ?
the green fruit is at its best for juice from August to September The fruit is supple to the touch. The excellent book « Illustrated tips...
Green Buddha Hand Essential Oil
Southern China, is the country of origin of the Buddha Hand Citron, where it is widely grown more so than the non-fingered Citron, which...
Sun
In July the citrus trees that have fruit that ripens in the autumn need to be protected from the sun. We paint the trunks white with lime...
Sudachi season 2023 is here !
Sudachi is not a lemon - not a lime, its an amazing small shiny green citrus. You can use it anywhere you would a lemon or lime for a...
August to the end of October: Sudachi
In Japan, they say that its not necessary to salt dishes served with Sudachi juice, Sudachi juice has an elegant acidity that is...
Sudachi Ponzu
Normally a Ponzu is 50% citrus juice and 50% soy sauce. To make your fresh Sudachi Ponzu : If you use 30 to 40% of fresh Sudachi juice it...
Yuzu leaf tempura
This tempura is made with young leaves harvested in May and June. The younger the leaf, the easier the tempura is to make, but you need a...
How to keep yuzu or sudachi juice.
The easiest way is to freeze the strained juice in ice cube trays. I use small silicone cube trays to arrange small cubes of yuzu juice....
Sudachi Vermouth
This vermouth is used in cooking or as an aperitif, very cold. Infuse in a cool place in a 1 litre bottle of Vinho Verde (Casal Garcia) a...
The origin of the name Kaffir lime
Kaffir, a term that comes from the Arabic word kafir, originally meaning "non-believer" or "infidel", was first used by Arabic-speaking...
Citrus flavonoids
In May 2023, a publication by Chang-Qing Zhu et al. titled "Advances in extraction and purification of citrus flavonoids" emerged as a...
The citrus fruit of the Medici
In my family, the collector's craze has struck several generations over the last few centuries. Art objects, rare and antique pieces,...
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