Japanese Ingredients for the World’s Top Kitchens #03
HOTHOUSE LEMONS
Yamakita Green Lemons, Ideal for Summer
2021.04.12

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.
Then, in 2014, recipes using salt-cured lemons became all the rage, driving domestic demand for the fruit. Betchaku traveled to Hiroshima, Japan’s leading lemon producer, to learn some tips. “They wouldn’t tell me much,” he laughs, “but lemons are a relatively easy citrus fruit to grow—that’s good for a man my age. So I doubled down on my studies and got serious. I market them green because they’re more fragrant.”







◎JA Kochi
1307 Kagami-cho Yamakita, Konan-shi, Kochi,Japan
☎0887-55-4165
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The Cuisine Magazine / September & October 2020
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