Did you know that Japan grows many different kinds of citrus fruits?
The sight of bright fruit hanging from trees is not only beautiful, but it also marks the seasons across the country.

The sizes of these fruits vary greatly.
One of the smallest is the kumquat, originally from China. It’s even smaller than a ping-pong ball! 🏓
Mid-sized varieties—about the size of an orange—include iyokan, hassaku, ponkan, and dekopon, just to name a few.
There are larger types too, such as buntan and zabon (pomelo varieties).

And the biggest of them all? That would be banpeiyu, a citrus fruit roughly the size of a handball!
It’s a pale yellow color, similar to a lemon.
According to the Guinness World Records, one banpeiyu reached a diameter of 29 cm (about 11.4 inches) and weighed around 4.8 kg (over 10 lbs)!
Pretty incredible, right? 🫢‼️

Even just in terms of size, Japanese citrus fruits are impressively diverse—but of course, the flavors vary just as much.
Each type offers its own unique taste, and part of the fun is discovering which flavor you like best.

But enjoying citrus fruits in Japan isn’t just about eating the juicy flesh.
There are also many types used to enhance the flavor of dishes, much like how lemon is used in Western cooking. 🍋

Examples include:

• Yuzu

• Sudachi

• Kabosu

• Shikuwasa

• Daidai

Each of these has its own distinct aroma and acidity. Depending on the dish—whether it’s meat or fish—you can choose a citrus to match. Finding the perfect pairing can be quite fun and flavorful!

As you can see, there’s a wide variety of citrus fruits grown across Japan. 🍊
Why not do a little research yourself?
You’ll discover a whole world of citrus—different shapes, sizes, colors, and flavors. And who knows? You might just find a new favorite along the way.