Juice made by the Kasaneyama fruit growers' cooperative, formed by ponkan farmers of the Hime and Ikushi districts of Kushimoto. It is 100% straight juice from Kushimoto ponkan. The cooperative has grown ponkan for about fifty years and, for about twenty, has turned fruit that is hard to sell fresh, such as green-skinned or blemished ones, into juice.
Sources: maff.go.jp
This moment in the journey
I'm home. Welcome back
The entrance of the old house appeared through the trees. I'm home.
"Welcome back." In front of the shed in the garden stood a badger, its face striped with white. Is anybody there? By the time I looked out from the doorway, it had vanished into the grass.
On the windowsill I set a bottle of 100% ponkan juice made from Kushimoto fruit. Creatures of the sea and creatures of the hills all live here at their ease. I sat on the veranda to look at the garden, then stretched out on the wooden floor. Another perfect Kushimoto day.
Watch this scene on YouTube7:33
More notes from this journey
Kushimoto, Wakayama
Katsuo chazuke (bonito over rice with hot broth)
Bonito dressed in sauce is laid over rice and eaten with hot broth poured on top.
From: A house in the forest and a southern sea: a day in Kushimoto
Kushimoto, Wakayama
Flying fish and citrus carpaccio
Besides tuna and bonito, Kushimoto's port lands flying fish and saury.
From: A house in the forest and a southern sea: a day in Kushimoto
Kushimoto, Wakayama
Cape Shionomisaki, the southernmost point of Honshu
The southernmost point of Honshu, at 135°46′E, 33°26′N.
From: A house in the forest and a southern sea: a day in Kushimoto
Kushimoto, Wakayama
Kushimoto Marine Park (aquarium and underwater observatory)
An aquarium that recreates the sea of Kushimoto with seawater and creatures from the waters right in front of it.
From: A house in the forest and a southern sea: a day in Kushimoto
Kushimoto, Wakayama
The coral of Kushimoto's sea
The coastal waters of Kushimoto hold the world's northernmost large coral communities.
From: A house in the forest and a southern sea: a day in Kushimoto
Kushimoto, Wakayama
The Turkish Memorial Museum and the Ertugrul
A museum beside the memorial to the Turkish frigate on Kashinozaki, Kii-Oshima, displaying a model of the Ertugrul along with relics, photographs and documents.
From: A house in the forest and a southern sea: a day in Kushimoto
More notes from Kinki
Kyoto City, Kyoto
Kyoto-style ozoni (white miso New Year soup)
Ozoni in and around Kyoto is built on kombu dashi and white miso, with round mochi, taro, carrot and daikon.
From: Making New Year's Eve soba in a Kyoto townhouse
Kyoto City, Kyoto
Osechi (datemaki, red-and-white namasu, decorated kamaboko)
Each osechi dish carries a wish.
From: Making New Year's Eve soba in a Kyoto townhouse
Kyoto City, Kyoto
Toshikoshi soba (nihachi soba)
The custom of eating soba on New Year's Eve is said to have spread among ordinary people in the Edo period.
From: Making New Year's Eve soba in a Kyoto townhouse
Aridagawa, Wakayama
Chestnut rice (kuri gohan)
My first chestnut rice, made with chestnuts I had picked myself.
From: Chestnuts, saury and an autumn feast
Aridagawa, Wakayama
Charcoal-grilled saury with sudachi
Sanma is written 秋刀魚, "autumn sword fish," but that spelling only spread from the Taisho era on; older texts wrote it 青串魚.
From: Chestnuts, saury and an autumn feast
Aridagawa, Wakayama
Wakayama bonito and mandarin carpaccio
In contrast to the lean first bonito of spring, the fish that head south from around September are called modori-gatsuo, returning bonito.
From: Chestnuts, saury and an autumn feast