The Fragrance Culture of Japan 「Listening to the Aroma」
In Japan, since ancient times, the art of appreciation of fragrance (KŌDŌ), has been an inseparable part of Japanese culture.
Over 1400 years ago the fruit known as Yuzu arrived in Japan from China. The stimulating and mellow aroma of the fruit and peel appealed to the fragrance loving people of Japan.
Yuzu, a necessary ingredient of Japanese culinary.
Like a lemon slice placed with a steak meal in the western world, Yuzu is a condiment that cannot be forgotten in Japanese dishes.
Yuzu has less acidity than a lemon, a sweet bitterness coupled with an exquisite fragrance that softly expands throughout your mouth like no other citrus. In Japanese cuisine, especially Japanese radish dishes and grilled fish, Yuzu as a condiment, has been lovingly used over a long period of time.→Recipe
Yuzu, for the best days of the year.
From the Edo Period, the Japanese people have not only just enjoyed Yuzu as a condiment, but on the day of the winter solstice (the shortest day of the year) Yuzu is put into hot tubs to enjoy.
Yuzu baths are said to have a skin beautifying affect due to the citric acid and vitamin C contained in the peel and fruit. The mild fragrance also has a relaxing affect you can look forward to.