Japanese Ingredients for the World’s Top Kitchens ＃27
KONATSU (Citrus tamurana)
Pruned to Maximize Leafy Shade
Though the times are always changing, there are certain timeless ingredients from Japan that will never go out of style. Yukio Hattori, president of Hattori Nutrition College in Tokyo, introduces unique labors of love—items grown and produced with care and integrity by hardworking suppliers across the country.