• Contents: 130g
• Origin: Heda, Numazu / Hamamatsu, Shizuoka
• Ingredients: Heda tachibana (Shizuoka), Hokkaido granulated sugar, Shizuoka lemon
• 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.

The heda tachibana is a small fruit — one that most people will never taste. It grows near Heda, a fishing village on the Izu Peninsula, and for years it was quietly disappearing. When a friend told Noriyuki Enami about the tachibana and the people working to protect it, he saw a way for marmalade to help. He sourced the fruit, learned its character — a clear, austere fragrance unlike any cultivated citrus — and entered it at Dalemain. In 2020, it won the Double Gold. The jar you hold helped keep that fruit alive.

Serve on a small plate alongside a mild cheese — the austere, piney note of tachibana is unlike any citrus you have tasted and needs no accompaniment.

Stir into sparkling water with a few ice cubes for a simple shrub that carries the Izu coast in a glass.

Spread over rice crackers as an unexpected pairing — the clean acidity cuts through and leaves something floral behind.

Use as a glaze on duck or pork in the last minutes of roasting; the low sugar content means it won’t burn if watched.