Fruit

Lemon

レモン　れもん

At its best in Jan, Feb, Nov, Dec

Lemon (lemon), Japanese fruit — Lemon is at its best in Jan, Feb, Nov, Dec. It is in the market from Oct to Apr.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Lemon: Over grilled fish — Over grilled fish

Squeezed over the fish; it suits fried dishes too.

Lemon: Shredded peel — Shredded peel

The zest pared thin for its scent; Japanese lemons can be used skin and all.

Lemon: Salt-cured lemon — Salt-cured lemon

Cured in salt as a seasoning, which adds depth to a dish.

Lemon: Lemonade — Lemonade

Pressed and mixed with honey.

How to choose

Taut, glossy skin, heavy in the hand, with a green stem.

Storage

Bag and refrigerate. Paring the zest and freezing it makes it easy to use.

Main areas

Hiroshima
Ehime
Wakayama
Kumamoto

Good to know

Hiroshima grows more than half the national crop, and Setoda is particularly known. Unlike imported fruit, Japanese lemons carry no post-harvest fungicide, so the peel can be used, which is their great strength. Green lemons are sharper in both acidity and scent.

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