Yuzu with Daidai fruit juice, 80/20, Kishida, Japan

Many chefs in Japan prefer a blend of yuzu and daidai, the Japanese bitter orange, because the flavor is milder and more rounded than 100% pure yuzu juice. The popular condiment ponzu is often prepared with a mixture of different citrus fruits. The daidai balances the fat content of fish and meat. Fatty fish, such as hamachi, harmonize particularly well with this blend. This quality of yuzu (80%) and daidai (20%) is a mixture favored by many traditional Japanese chefs and is therefore easy to use. Kishida, from Yamaguchi Province, has been cultivating its own citrus fruits for over 100 years and processing them into specialty products.