• Contents: 130g
• Origin: Kawane-honcho / Hamamatsu, Shizuoka
• Ingredients: Yuzu (Kawane-honcho, 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 left a career as an automotive engineer to tend a citrus mountain in Hamamatsu, Shizuoka. Since entering the World’s Original Marmalade Awards at Dalemain Estate in 2017, he has won Gold or above every year — including two Double Golds, the highest honor, in 2020 and 2022. He is the only Japanese maker to have won it twice. This yuzu is grown in Kawane-honcho, a mountain village recognized by Shizuoka Prefecture for the quality of its citrus. The full story lives on the Heda Tachibana Marmalade page.

If you would normally call this jam, marmalade is the version made with the peel as well as the fruit — which is where the yuzu fragrance lives.

Stir a spoonful into hot water with a thin slice of fresh ginger — a version of yuzu-cha that takes thirty seconds and costs nothing in effort.

Whisk into a ponzu-style dressing with rice vinegar and a drop of sesame oil; the yuzu carries further than lemon and lingers differently.

Spread over warm scones or an English muffin — the floral bitterness of yuzu behaves like a more interesting version of orange marmalade.

Add a small spoonful to miso soup in the last moment before serving; it lifts the whole bowl without announcing itself.