• 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, the first ever awarded to a Japanese maker. 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.

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.