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Kitayama-Village Jyabara Juice
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Maker: Kitayama-Village
87 Oonuma, Kitayama village, Higashimuro-gun, Wakayama, Japan

Product Name: Jyabara Juice
Raw Materials: Jyabara
100% fruit juice.
Best-Before Date: (Before opening) 7 months (After opening) About 2 weeks in the refrigerator, after opening, it is Ok if it is divided into small pieces and stored frozen

Harvest Season: (Before opening) 7 months (After opening) About 2 weeks in the refrigerator, after opening, it is Ok if it is divided into small pieces and stored frozen.

Jyabara


Jyabara (named after "repelling evil spirits") is a citrus fruit that grows wild in Kitayama-Village in Wakayama Prefecture, and is a member of the yuzu and kabosu families. Recently, it was noticed that the taste and aroma of Jyabara is superior to other citrus fruits. Then, as a speciality of Kitayama-Village, "Jyabara town revitalization" started, and it became a little "Jyabara" boom.

Up to this point I just thought, "Hmmm," but to my surprise, this Kitayama-Village is the only "prefectural enclave" in Japan... So, although Kitayama-Village is in Wakayama Prefecture, I'm living alone in a nice place between Nara and Mie prefectures, just a stone's throw away from Wakayama Prefecture. I didn't know there was such a place in Japan.

By the way, I saw a TV program recently that said, "Don't take too much salt, don't take too much soy sauce," so I thought, "Well, let's try using fruit vinegar instead of soy sauce," so I bought this "Jyabara".


When I opened the lid of the bottle and peeked inside, I found a little yellowish and cloudy white juice. I sniffed it, and wow, this is a citrusy smell, but I've never smelled anything new before. But it also smells like something I've smelled somewhere, other than citrus.

So, I dipped it in the oden for dinner, and it was very sour. This unique, quirky flavor is powerful. It seems to me that it's better to use this as a hidden flavor for seasonings rather than for seasonings. The next time I put a few drops on a salad with French dressing, it's a little too much for me.

Next, I dissolved it in water to make "Jyabara water" and felt the carbonation of lemon squash plus a unique astringent taste (I thought it smelled like pine needles). I feel like I'm going to get into the habit of doing this. This, as the name implies, is sure to ward off evil spirits!

Translated with www.DeepL.com/Translator (free version)

Afterword)
The other day, I saw this "Jyabara" was introduced on TV (famous doctor's The Taiko-ban). Kitayama-Village, which is surrounded by cedars, is attracting attention for its low number of people suffering from hay fever despite the fact that it is a region surrounded by cedars.

How much, he says, is 16% here compared to the national average of 36% for people with hay fever. And the reason for this is because I eat Jyabara, and Jyabara has a lot of naryltyltin (histamine, which is related to allergic reactions) in citrus fruits. Moreover, "Jyabara" has an unparalleled amount of narylutin among citrus fruits.

So, I started an experiment. After taking a spoonful of "Jyabara powder" (including Jyabara peel) from the village three times a day for two weeks, the allergy value (No value) was cut in half from 78 (the average value is 55). What's more, according to those who have eaten it, it has an immediate effect.
©Japanese Famous Foods , Update:2020/06/04