Jabara

The jabara is a wild cross between the kunenbo mandarin orange and the famous yuzu lemon. It appeared naturally in the garden of a Shinto temple on the Kii peninsula, often referred to as the ‘spiritual heart’ of Japan because of its many places of worship. But when? Nobody knows. But since its discovery in the 1970s, it has been a huge success in culinary, cosmetic and medical applications.

Jabara juice is renowned for its balance and peppery notes. Delicately tart with just the right amount of sweetness, it is used in almost every dish in Japanese cuisine. Jabara is also known for its rind, which is extremely rich in narirutin, a ‘phytonutrient’ with anti-inflammatory and anti-allergic properties, according to a number of scientific studies. Finally, the heart of the jabara or ‘pericardium’ is used in Japanese beauty products for its moisturising properties. We thank nature for this fine work.