Daidai

The daidai だいだい, also known as kawanonatsu daidai カワノナツダイダイ, is a citrus fruit highly valued in Japan. The plant belongs to the Rutaceae family and bears the scientific name Citrus aurantium. This fruit is known for its bitter taste and versatile use in Japanese cuisine.

The daidai is often used as an ingredient in various dishes and sauces. It is particularly popular in the preparation of ponzu, a well-known Japanese seasoning sauce made from soy sauce, vinegar, and citrus juice. The fruit is also used in traditional medicine and is known for its health benefits.

The tree that produces the daidai can grow up to 10 meters tall and bears bright orange fruits in winter. These often remain on the tree for a long time, symbolizing continuity and longevity, especially in Japanese New Year traditions. During this period, the fruit is commonly used for decoration.

In modern cuisine, the daidai is increasingly popular as an ingredient for marmalades, desserts, and cocktails. Its unique flavor adds a special note to dishes and beverages, appreciated by gourmets worldwide.

The cultivation of the daidai has a long tradition in Japan, particularly in the regions of Shikoku and Kyushu, where the climate is ideal for growing this citrus fruit.