Kito Yuzu

Kito Yuzu is a thick-skinned variety of yuzu (a type of citrus fruit) cultivated in Naka District, Tokushima Prefecture, Japan. It is a registered geographical indication (GI) product.

The full-scale production of Kito Yuzu began in 1960 when six individuals from the former Kito Village experimentally shipped their harvest to the Osaka Central Market. The shipped yuzu fruits received great acclaim. In response, local residents began cultivating seedlings in 1961 to select the best varieties. Over time, Kito Yuzu cultivation spread to five towns and villages within the Naka River basin: Kito Village, Kaminaka Town, Kisawa Village, Naka Town, Aioi Town, and Wajiki Village—all of which have since merged into the current Naka Town. Yuzu trees had long been grown in the gardens of every household in the region, and the term “sirke” referred to unfermented fruit juice known as “yuzu sirke.”

The production area of Kito Yuzu is Naka District in Tokushima Prefecture. This region is surrounded by mountains exceeding 1,000 meters in elevation, with over 90 percent of its terrain being mountainous. The climate is characterized by cool temperatures, sharp daily temperature fluctuations between day and night, and high summer rainfall. These geographic conditions provide an ideal environment for the aromatic and disease-resistant growth of Kito Yuzu. The region also lies within the watershed of the Naka River (Nakagawa), known as Shikoku’s cleanest river.

Kito Yuzu is cultivated according to standards set by the producers’ group. Only fruits with a diameter larger than 4 cm and free from scratches or puncture marks are selected for sale as fresh produce in markets. Fruits that do not meet these criteria but show no signs of blemishes, insect damage, or rot may be supplied to fruit processing operators. The high acidity of Kito Yuzu has led to various uses, including enhancing the flavor of dishes. In particular, yuzu sirke—an unfermented fruit juice made by adding salt to freshly squeezed yuzu juice—is used to season pickled vegetables, fish, and stewed dishes.