YUZU

At 'Kairo' (開炉 'Opening the Winter Hearth') we dust off the larger Okama (お釜) and exchange the tatami to reveal the hearth.
In the time of Sen-no-Rikyū (千利休 1522-91) the hearth was opened when the colour of yuzu fruit (ユズ) deepened with the colder weather.

Yuzu (柚子) is a citrus fruit that looks somewhat like a small grapefruit, with uneven yellow skin.
Originating in China and Tibet, Yuzu was first cultivated in Japan sometime in the Tang Dynasty (618-907).
In Kyōto the village of Mizuo (水尾) became famed for Yuzu production.

Thanks to its distinctive and refreshing fragrance, the peel and juice of Yuzu are a common ingredient in everything from cooking and medicine to beauty products.

Hardy & tolerant to the cold, the fruit has come to symbolise resilience, good health and purity.
#Japan #yuzu #柚子

The village of Mizuo sits at the SW foot of Kyōto's tallest mountain, Atago-san (愛宕山). It occupies a strategic point between the ancient provinces of Yamashiro & Tanba (山城国/丹波国), and from the time of Emperor Kōnin (光仁天皇 708-82) became a popular place of seclusion.

The valley in which Mizuo sits is now known as 'Yuzu-no-sato' (柚子の里)...in English we might call it 'Yuzu Country'.

Thanks to the cool climate and abundant underground water flowing from Mt. Atago, Mizuo proved the perfect place for Yuzu cultivation.
#Kyoto #Japan #yuzu #柚子

In fact it was only a century or so ago that Mizuo became known for its Yuzu.
Throughout history it was famed for growing Ume (梅-Japanese apricots) & Shikimi (樒-Japanese star anise). Star anise, thanks to its religious connections to the cult of Atago, was particularly prized.

Yuzu production in Mizuo took off in the early Showa period.
There are two harvesting periods: September for unripe 'Ao-yuzu' (青柚子) & November-December for fully ripe Yuzu.
The more bitter Ao-yuzu (green Yuzu) is used for products such as Yuzukoshō (柚子胡椒 'Yuzu pepper').