Carefully Made with Yuzu Peel, Honey, and Beet Sugar
Kitomura’s yuzu marmalade is made using the peel left after the fruit has been hand-squeezed to produce Kito Yuzu Shibori, a fresh yuzu juice product. The peel is combined with domestically produced honey and beet granulated sugar from Hokkaido, then slowly cooked to bring out the fruit’s natural character.
Rather than discarding the peel after extracting the juice, the producer makes thoughtful use of this aromatic part of the fruit. The result is a marmalade that showcases the fragrance, color, and texture of Kito yuzu while making the most of the harvest.
A Method Designed to Preserve the Citrus Aroma
Preserving the fresh qualities of yuzu requires careful handling. After the juice is extracted during the harvest season, the peel is rapidly frozen to help retain its original color and fragrance. It is then thawed and processed in batches when the marmalade is made.
During cooking, the ingredients are gently heated at a low temperature over an extended period. The mixture is carefully stirred by hand with a wooden spatula, helping to protect the peel’s attractive color while allowing the flavors to develop gradually. This patient, hands-on process gives the finished marmalade its distinctive balance of citrus aroma, texture, and sweetness.
Rich in Peel, with a Refreshing Bitterness
One of the most appealing features of this marmalade is its generous amount of yuzu peel. Its sweetness is restrained, allowing the fruit’s bright fragrance and characteristic gentle bitterness to shine through. The peel provides a satisfying texture, while the combination of honey and beet sugar gives the marmalade a rounded sweetness without overwhelming the citrus.
For anyone who enjoys the complex flavors of Japanese citrus, this is a particularly rewarding preserve. Each spoonful brings together the aromatic freshness of yuzu, a pleasant touch of bitterness, and a lingering sweetness that makes the flavor both refreshing and memorable.
How to Enjoy Kito Yuzu Marmalade
Spread the marmalade over toast or fresh bread for a fragrant breakfast, or use it as a filling or topping for cakes and other baked treats. Its distinctive citrus character also pairs well with desserts that benefit from a balance of sweetness and acidity.
For a comforting drink, stir a spoonful into hot water to make a simple yuzu tea. You can also add it to black tea to create a fragrant marmalade tea, allowing the aroma of Kito yuzu to unfold in the cup. These easy preparations are especially enjoyable on a cool day or as a relaxing pause during a trip through Tokushima’s mountainous countryside.
Take Home the Fragrance of Kito
For travelers discovering Tokushima’s southern and mountainous regions, Kito yuzu marmalade makes a distinctive regional food souvenir. It reflects the area’s natural environment, its tradition of cultivating aromatic citrus, and the care taken to preserve the fruit’s valuable peel.
With its generous texture, modest sweetness, and unmistakable yuzu fragrance, this marmalade offers more than an ordinary fruit spread. Enjoy it at breakfast, serve it with tea, or use it to add a taste of Tokushima to homemade desserts long after your journey has ended.