The Japanese citrus you’re about to see everywhere

A bounty of different Japanese citrus fruits is making a splash.

View in browser|nytimes.com May 7, 2025 Citrus is central to Japanese cooking, where it lends tartness and floral aroma to many meals. Some of these fruits, like yuzu, are becoming increasingly popular on menus outside Japan. Photograph by Mari Maeda and Yuji Oboshi. Set design by Nazuna Akao Here are some that are about to go mainstream. → Sign up for the T Magazine newsletter. A weekly roundup of T Magazine recommendations, plus insider travel guides, expert beauty advice and the latest stories from our print issues. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this message because you signed up for updates from The New York Times. To stop receiving From The Times, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to The TimesGet The New York Times app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018