Keraji

The Keraji Mandarin comes from Kikai-Jima Island, in Kagoshima Prefecture. It was reportedly discovered in the village of Keraji in the late 18th century. The genetic origin of the Keraji mandarin is not defined, but it is likely a natural hybrid between Kunenbo, a Chinese mandarin introduced to Japan hundreds of years ago, and Kikaimikan, a Japanese hybrid mandarin. It is characterized by its high resistance to cold and the quality of its fruit.

Vigorous, broad tree with an open crown. It has the particularity that in extreme cold conditions it loses its leaves. Fruit is small to medium-sized, with an oblate morphology but almost straight edges. Thin, slightly rough bark that is dark yellow when mature. Easy to peel. Juicy pulp, with a good balance between sweet and bitter, but low in acidity. It has a surprising sweet lemonade flavor. Contains few seeds, but they are large.

Variety used in traditional Japanese cuisine, both in green and ripe stages. For example, its rind is used, like that of Yuzu, to prepare kosho sauce. The Keraji mandarin is also used as a substitute for lemon.