Local Famous Foods
Suisho-Buntan(crystal-like Japanese pomelo)
Home > Kochi
JA Kochi City
4-8, Takasuhigashi-cho, Kochi City, Kochi, Japan

Weight: 610g

Harvest Season:
October - December (greenhouse)
February - April (alley)

Store in a cool, dark place or in the refrigerator (about a month is OK). The skin may be shriveled, but the inside is fine.


Buntan is a specialty of Kochi, but I've never heard of it, let alone eaten it. I know Sugawara Bunta, but it's old. Anyway, it's a strange name. By the way, Buntan says that they know the original wood, but they don't know where it came from. Therefore, there are various theories as to its origin, such as that it was created by mutation. Oh, this strange name was apparently given by a great scholar.

In Kochi, there are two types of Buntan, Tosa Buntan and Crystal Buntan, and they have different varieties. Most of Tosa Buntan is grown on the streets, while crystal Buntan is mainly grown in greenhouses and is larger than Tosa Buntan. Most of the time, it is Tosa Buntan who is referred to only as Buntan. Translated with www.DeepL.com/Translator (free version)

Buntan is grown in large numbers in the Shikoku and Kyushu regions, and there are many varieties of buntan, with names varying depending on the region and species.

The other day, I watched a TV program in which Mr. Yoshikazu Hiruko visited a Buntan farmer and said that the Buntans were grown on the steep slope of a mountain where the temperature reached 30 degrees Celsius, and that the harvesting of the Buntans was finished at the beginning of January and the harvesting was done, and the harvesters stored the Buntans under the trees under vinyl. So, I was told that if I let it sit for more than two months, the sourness will be removed and it will be easier to eat, and then it will be shipped.

Postscript 2.)
After that, I saw that it was introduced on NHK, and the current ripening is in a warehouse, surrounded by moisturizing sheets, for about a month. It seems that citric acid is consumed during the ripening process, so the acidity becomes less and the sweetness comes out. They also say that amino acids have increased, although they don't know why. Also, most of the Buntan being sold now is Tosa Buntan, which is grown in the open.

The yellow skin of Buntan is hard, so you have to peel it with a knife or something to get to the inside of the fruit. When I finally peeled off the skin and reached the inside of the fruit, the fruit was heavy and firm like a summer mandarin orange. The size (in the case of this crystal Buntan) was about twice as big as a summer mandarin, and when I opened the thin skin of the bunch, a couple of seeds came out from inside, and the color of the fruit was similar to that of a grapefruit.

Buntan is very easy to eat once you peel off the outer skin, not too sour, and has an elegant taste for this kind of citrus. Simply put, it's like taking the sourness out of a grapefruit. Yeah, it's good. Well, Crystal Buntan is expensive, so I rarely eat it.

Later on)
Buntan has been sold cheaply, so I bought a box. The Buntan is not from Tosa, but from Ehime. When you open the box, it smells very good. The sweet citrusy scent is irresistible. The size is a little bigger than a softball. When I tried it, the sourness of the summer mandarin was eliminated and the taste was refined. Some of them have a lot of seeds, some don't have any seeds at all. It's smaller than Crystal Buntan, but I don't think the taste is much different.

My family used to do the Buntan peeling, but one day he suddenly complained that his hands hurt and he couldn't peel them. When I tried to do it myself, I found it so difficult that I disliked it. This is probably the reason why Buntan hasn't become a major label.

I bought a boat to cross there, because it was selling a good thing properly. It's a peeler. It's sold under the name of "Kanquitsu Easy Peeler" or "Mookie-chan", and I used it and it was very goo. There's a YouTube video on how to do it, Zamasho!
©Japanese Famous Foods , Update:2020/07/12