Microseason: Citruses Ripen

WINTER

EARLY SNOW

CITRUSES RIPEN

2 - 6 December

Tachibana are said to be one of the native citruses of Japan. Flourishing in the warmer areas of the country, from Shizuoka through Okinawa. However, they are now on the endangered species list, as cultivated, hybrid citrus varietals are favored for their size and sweetness.

The Kojiki and the Nihonshoki are the two oldest written texts of Japan, chronicling the legends of the Japanese islands. In these texts, we find a fruit called Tokijiku no Kaku no Konomi (timeless fragrant sweets), which is said to grant immortality, because of it’s lush green leaves and ripe fruit even through harsh Winters. It is believed that this fruit is what we now call tachibana. Using its sun-dried peel as traditional remedies for its antioxidant, anti-inflammatory effects, supporting the metabolism, strengthening the spleen, and calming nausea. As such, it is still used as a reliable ingredient in medicinal teas. But these Japanese heirloom varietals have become incredibly rare, making this ingredient a near delicacy, when it had been providing for everyday people for centuries past.

An important heritage material of Japan, the hues, shapes, scents, and textures of Tachibana are often referenced when making textiles or tea sweets.

Photo credit: Momoko Nakamura