This is the Okabayashi Tosa Yuzu Jam. The jam is crafted using the peel and juice of organically grown yuzu and sugar.
It was a golden yellow hue, with the yuzu peel diced into small squares (approximately 4 mm), a departure from the elongated strips of citrus peel found in Western marmalades. The jam had the thick, spreadable consistency reminiscent of citric acid-set marmalade, foregoing the firmer structure associated with conserves set using added pectin.
The jam had a bright floral citrussy aroma of yuzu. Eaten on toast, the flavour of the yuzu was vibrant in every bite. The floral qualities of the fruit were particularly fragrant in the liquid component of the jam, while the small pieces of yuzu peel delivered a finely balanced hint of zesty bitterness. We particularly appreciated the smaller pieces of peel as they provided more subtle pops of bold citrus flavour and also did not interfere with the texture of the toast. Overall, this jam celebrated the floral citrus qualities of the yuzu with finesse and we would be delighted to eat it again, although perhaps not at its pricing in Australia (around $11.00).
The jam exuded a vibrant floral and citrussy yuzu aroma. When enjoyed on toast, the yuzu flavour shone brightly in every bite. The floral attributes of the fruit were most vibrant in the liquid part of the jam, while the yuzu peel imparted a finely balanced hint of zesty bitterness. The smaller peel pieces were especially noteworthy, as they provided subtle bursts of robust citrus flavour without interfering with the toast’s texture. Overall, this jam skillfully celebrated yuzu’s floral and citrus qualities, leaving us eager to savour it again—though perhaps not at its Australian price point (approximately $11.00).
This Okabayashi Tosa Yuzu Jam contained 200 g. It was produced in Japan and purchased in Sydney, Australia in 2021.