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N-A-S-F-T Winter Fancy Food Show, Moscone Center, San Francisco
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Yakami Orchard’s Yuzu Marmalade is featured in Food and Wine
Global Pantry
From England to Japan, new imports for the multiculti American cook.
By Emily Kaiser
Japanese Yuzu
Yakami Orchards now turns yuzu—a fragrant and deliciously sour citrus—into a terrific marmalade.
Read more at Food and Wine
Yuzu Juice was recently featured in Tasting Table.
Good bartenders know that the perfect cocktail is all about balance: Nothing makes a drink like the right proportions of alcohol, sugar and acidity.
Within this trifecta, mixologists have plenty of room for experimentation. But poor, poor lemons and limes–they’ve had to shoulder the acidity burden for so long, since other citrus-family favorites like oranges and grapefruits don’t create a strong-enough pucker for many drinks.
Luckily, here from Asia to heed the call of duty is yuzu. The juice of this Japanese fruit (along with its cousins sudachi and kabosu) has all the zing your cocktail needs, plus a complex, bright flavor that will abolish lemon and lime fatigue.
Read more
The San Francisco Chronicle praises Yakami Orchard’s Yuzu and Sudachi products in its food section.
Yuzu has been a trendy flavor among local chefs and bartenders for several years, but it has remained elusive to home cooks who don’t grow the tart Japanese citrus in their own backyards. Yakami Orchard, located on the coast of Japan’s Kyushu island, offers an array of yuzu products that are just now becoming available in the Bay Area. Traditional in ponzu sauce, yuzu seems to combine grapefruit, orange and lemon all in one. Yakami’s unpasteurized juice is stunning in cocktails, and its marmalade is delicious with cheeses, or mix a spoonful in hot water to make a version of yujacha, a comforting Korean tea. Read more
A Flavor of Japan, Just a Spoon Away, By Florence Fabricant
It’s usually the juice of the yuzu, an alluringly fragrant, lemony-tasting citrus fruit from Japan, that seasons food. Now, a new golden yuzu marmalade can brighten your morning toast. Suitably rough cut and sweetened with honey and sugar, it’s also good to spread in a pie shell before adding a lemon filling.
The marmalade, made from fruit grown in the Yakami Orchard in the Miyazaki Prefecture in Japan, is imported by WA Imports of Lyons, Ill., and is $25 for 17 ounces from markethallfoods.com.
Read more in the New York Times Dining & Wine section.
We Loved the Yakami Orchard pure Sudachi juice with its lime and pepper flavors as well as the Kabosu with its strong and clean lemony, mint and cucumber complexity. They are both perfect for cocktails as well as cooking.
Read more at Liqurious.com.
We are pleased to announce our partnership with Yakami Orchard of Japan (Miyazaki Prefecture). Yakami is both grower and further processor of yuzu, sudachi & kabosu juices. Your customers will be amazed by the overall uniqueness and high quality of each Yakami product.
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Twenty-plus years of exploring the famous wine regions of France and Spain led us into the discovery of our favorite artisanally-produced vinegars. Boulou represents six extraordinary barrel-aged vinegars for your ultimate flavor combinations. Enjoy!
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Takumi Shoyu Company is a small artisanal family brewery located in the Aichi Prefecture.
This third generation family brewery continues to practice their craft using only traditional material and labor-intensive production processes.
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