"Yuzu" had been cultivated by a Samurai in the late Edo period, Nakaoka Shintaro who was from the eastern Kochi, and for peasants who lived in the mountain who could not buy any salt, Miso paste, Soy sauce. Today the eastern Kochi has become the largest producer of Yuzu in Japan. The 100% natural juice by squeezing those Yuzu called “Yunosu” and is indispensable for the people’s table. The refreshing taste and aroma match perfectly for any dish. It can be called the king of secret ingredient. Come to the eastern Kochi and taste delicious popular secret flavor!


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