• Contents: Red Lemon Marmalade 130g, Yuzu Marmalade 130g, Green Lemon Marmalade 130g
• Origin: Hamamatsu, Shizuoka
• Ingredients: Citrus (Shizuoka), Hokkaido granulated sugar
• Brix: 50°
• Allergens: None of the major US allergens. Contains citrus — those with a citrus allergy should take care.
• Storage: Room temperature, away from direct sunlight

Noriyuki Enami spent twenty years as an automotive engineer at Suzuki and Yamaha Motor before walking away from his career to tend a 4.5-hectare citrus mountain in Hamamatsu, Shizuoka. In 2017, his first year entering the World’s Original Marmalade Awards at Dalemain Estate in England’s Lake District, he won a Gold. Three years later, he took the Double Gold — the highest honor — becoming the first Japanese maker ever to receive it. He has won it twice.

His method is exacting. Each fruit is separated by hand into peel, membrane, juice, and seed. The peel is cut to 0.5mm thin with a knife. Every element is cooked according to its own character, then brought together. The process takes more than five hours. No additives. No shortcuts. One citrus, sugar, and the precision of an engineer who chose fruit over factories.

Enami Farm, Hamamatsu, Shizuoka — growing 13 varieties of citrus without herbicides, from cultivation to jar.

Spread thickly on sourdough toast with a thin layer of salted butter — the Red Lemon’s heat arrives slowly, like a spice you didn’t expect.

Stir a teaspoon of Yuzu Marmalade into a vinaigrette and dress a bitter green salad; the floral lift changes the whole dish.

Warm the Green Lemon gently and spoon over vanilla ice cream, or swirl into plain yogurt in the morning as a quiet act of kenkou jyumyou.

Glaze grilled chicken or salmon in the final two minutes of cooking with any of the three — the sugar caramelizes fast, the citrus cuts the fat.