Let's be concise: the "jabara" is a wild cross between the mandarin-pomelo "kunenbo" and the famous lemon "yuzu". It appeared naturally in the garden of a Shinto temple on the Kii Peninsula, often considered the "spiritual heart" of Japan due to its countless places of worship. When? No one knows. But since its discovery in the 1970s, it has enjoyed great culinary, cosmetic, and medical success.
The juice of the jabara is renowned for its balance and peppery notes. Delicately acidic and just sweet enough, it finds its place almost everywhere in Japanese cuisine. The jabara is also known for its bark, which is extremely rich in narirutine, a "phytonutrient" that several scientific studies attribute anti-inflammatory and anti-allergic effects to. Finally, the heart of the jabara or "pericardium" is used in Japanese beauty products for its moisturizing properties. We thank nature for this beautiful work.
