Domestic lemons, on the other hand, take little time from harvest to reaching the shelf, so no anti-mold agents or wax treatment are needed. Being safe to use right down to the peel is a major appeal.<\/p>\n
Recommended reading<\/h3>\n\n- Agriture's sustainable initiatives<\/a><\/li>\n
- wholesale and OEM of commercial dried vegetables<\/a><\/li>\n<\/ul>\n<\/div>\n
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<\/a><\/figure>\nDifferences in cultivation method and harvest timing<\/strong><\/h2>\nImported lemons are often harvested while still unripe and are typically ripened during transport. As a result they tend to be more acidic and less sweet. Because citrus does not ripen further after harvest, harvesting before full ripeness affects the flavor.<\/p>\n
Domestic lemons are harvested close to full ripeness, so they are rated as having milder acidity and higher sweetness. In particular, \"green lemons\" that appear from around October to December are distinguished by their green peel and offer a fresh aroma and a refreshing acidity. Early in the season the peel is deep green and firm, but by around December it turns a pale yellow-green and the peel gradually softens. From the new year onward, yellow-colored lemons become the norm and can be enjoyed with an exquisite balance of aroma and acidity.<\/p>\n
Main growing regions and varietal characteristics<\/strong><\/h3>\nWithin Japan, Hiroshima, Ehime, and Wakayama Prefectures are the main growing regions. In Hiroshima Prefecture's Setoda area, the Portugal-native \"Lisbon\" is grown mainly, distinguished by an oval shape, juicy flesh, and strong acidity. \"Eureka,\" native to California, has a long ball-shaped or egg-shaped fruit with soft, juicy flesh. \"Villafranca,\" said to be native to Sicily, is known as a variety with abundant juice and a fine aroma.<\/p>\n
The main growing regions for imported lemons are the United States, Chile, and South Africa. Imported lemons yield plenty of juice and suit commercial beverages and large-batch cooking, whereas domestic lemons have a thin peel and rich aroma and suit processing such as marmalade and lemon peel.<\/p>\n
About safety and anti-mold agents<\/strong><\/h2>\nAre anti-mold agents really dangerous?<\/p>\n
The anti-mold agents used on imported lemons are strictly regulated under Japan's Food Sanitation Act. Residue standards are set scientifically, and an \"acceptable daily intake (ADI)\"\u2014the amount considered to have no adverse health effects even if consumed every day over a lifetime\u2014is established. A fiscal 2017 survey found that daily intake of anti-mold agents was an extremely small amount, around 0.0005% of the ADI.<\/p>\n
How to wash off anti-mold agents and points to note<\/strong><\/h3>\nFor those who are still concerned, here is a washing method based on the experimental results of the Saitama Prefecture Consumer Life Support Center. Rubbing under running water can remove about 30\u201370% of anti-mold agents. Boiling for 15 minutes and discarding the water removes about 58\u201386%, and repeating this process twice removes about 82\u201396%.<\/p>\n
However, since anti-mold agents adhere mainly to the peel, using domestic lemons is reassuring for dishes that use the whole peel. For dishes where the peel takes the lead\u2014lemon peel, salted lemon, marmalade, lemon tart\u2014choose domestic lemons. When using only the juice or adding a small amount to a drink, imported lemons are fine.<\/p>\n<\/a><\/figure>\nHow to choose delicious lemons<\/strong><\/h2>\nThe first point in spotting a good lemon is thecondition of the surface<\/strong>. Choose ones that are smooth and glossy. Those with small bumps and a rough surface may have a lot of white pith and less flesh. Lemons with a smooth surface and gloss and firmness are juicier.<\/p>\nNext, check thesense of heft<\/strong>. Compare lemons of the same size by holding them; the ones that feel solidly heavy are packed with juice. Avoid light ones, as they may have lost moisture.<\/p>\nPoints for judging freshness<\/strong><\/h3>\nThe color of the stem (stalk) is also an important clue. A fresh lemon has a green stem. A blackened stem, or a peel that has shriveled and shows discoloration or darkening, is a sign of declining freshness.<\/p>\n
Also check whether the peel has an appropriate springiness. Ones that feel soft to the touch tend to have a thin peel packed with plenty of flesh. Smooth, thin-skinned lemons have more juice than those with a rough, thick peel.<\/p>\n
How to use domestic and imported lemons differently<\/p>\n
Use for the peel (domestic recommended)<\/strong><\/h2>\nSalted lemon, marmalade, lemon peel, lemon tart\u2014dishes where the peel takes the leadUse for the juice (imported also fine)<\/strong>Lemon squash, lemon added to cooking, dressings\u2014dishes that use only the juice<\/p>\nFor dishes that use the whole peel, domestic lemons that need no anti-mold agents are safe and reassuring. For dishes that use only the juice, imported lemons pose no problem, so choose according to the application.<\/strong><\/h3>\nHow to store lemons<\/p>\n
Lemons are sensitive to drying, so wrap them individually in plastic wrap or put them in a plastic bag and store them in the refrigerator's vegetable compartment. Storing them this way keeps them for about two weeks to a month.<\/p>\n
To store for longer, cut them into wedges or rounds and freeze them. Frozen lemons can be used directly in drinks or cooking, and they are also convenient for grating the frozen peel to use as a garnish.<\/p>\n
Ministry of Agriculture, Forestry and Fisheries\uff5cAbout post-harvest pesticides<\/strong><\/h2>\nSaitama Prefecture\uff5cWashing methods to remove anti-mold agents from imported citrus<\/p>\n
Ministry of Health, Labour and Welfare\uff5cAbout food additives<\/p>\n
<\/a><\/figure>\nDifferences in cultivation method and harvest timing<\/strong><\/h2>\nImported lemons are often harvested while still unripe and are typically ripened during transport. As a result they tend to be more acidic and less sweet. Because citrus does not ripen further after harvest, harvesting before full ripeness affects the flavor.<\/p>\n
Domestic lemons are harvested close to full ripeness, so they are rated as having milder acidity and higher sweetness. In particular, \"green lemons\" that appear from around October to December are distinguished by their green peel and offer a fresh aroma and a refreshing acidity. Early in the season the peel is deep green and firm, but by around December it turns a pale yellow-green and the peel gradually softens. From the new year onward, yellow-colored lemons become the norm and can be enjoyed with an exquisite balance of aroma and acidity.<\/p>\n
Main growing regions and varietal characteristics<\/strong><\/h3>\nWithin Japan, Hiroshima, Ehime, and Wakayama Prefectures are the main growing regions. In Hiroshima Prefecture's Setoda area, the Portugal-native \"Lisbon\" is grown mainly, distinguished by an oval shape, juicy flesh, and strong acidity. \"Eureka,\" native to California, has a long ball-shaped or egg-shaped fruit with soft, juicy flesh. \"Villafranca,\" said to be native to Sicily, is known as a variety with abundant juice and a fine aroma.<\/p>\n
The main growing regions for imported lemons are the United States, Chile, and South Africa. Imported lemons yield plenty of juice and suit commercial beverages and large-batch cooking, whereas domestic lemons have a thin peel and rich aroma and suit processing such as marmalade and lemon peel.<\/p>\n
About safety and anti-mold agents<\/strong><\/h2>\nAre anti-mold agents really dangerous?<\/p>\n
The anti-mold agents used on imported lemons are strictly regulated under Japan's Food Sanitation Act. Residue standards are set scientifically, and an \"acceptable daily intake (ADI)\"\u2014the amount considered to have no adverse health effects even if consumed every day over a lifetime\u2014is established. A fiscal 2017 survey found that daily intake of anti-mold agents was an extremely small amount, around 0.0005% of the ADI.<\/p>\n
How to wash off anti-mold agents and points to note<\/strong><\/h3>\nFor those who are still concerned, here is a washing method based on the experimental results of the Saitama Prefecture Consumer Life Support Center. Rubbing under running water can remove about 30\u201370% of anti-mold agents. Boiling for 15 minutes and discarding the water removes about 58\u201386%, and repeating this process twice removes about 82\u201396%.<\/p>\n
However, since anti-mold agents adhere mainly to the peel, using domestic lemons is reassuring for dishes that use the whole peel. For dishes where the peel takes the lead\u2014lemon peel, salted lemon, marmalade, lemon tart\u2014choose domestic lemons. When using only the juice or adding a small amount to a drink, imported lemons are fine.<\/p>\n<\/a><\/figure>\nHow to choose delicious lemons<\/strong><\/h2>\nThe first point in spotting a good lemon is thecondition of the surface<\/strong>. Choose ones that are smooth and glossy. Those with small bumps and a rough surface may have a lot of white pith and less flesh. Lemons with a smooth surface and gloss and firmness are juicier.<\/p>\nNext, check thesense of heft<\/strong>. Compare lemons of the same size by holding them; the ones that feel solidly heavy are packed with juice. Avoid light ones, as they may have lost moisture.<\/p>\nPoints for judging freshness<\/strong><\/h3>\nThe color of the stem (stalk) is also an important clue. A fresh lemon has a green stem. A blackened stem, or a peel that has shriveled and shows discoloration or darkening, is a sign of declining freshness.<\/p>\n
Also check whether the peel has an appropriate springiness. Ones that feel soft to the touch tend to have a thin peel packed with plenty of flesh. Smooth, thin-skinned lemons have more juice than those with a rough, thick peel.<\/p>\n
How to use domestic and imported lemons differently<\/p>\n
Use for the peel (domestic recommended)<\/strong><\/h2>\nSalted lemon, marmalade, lemon peel, lemon tart\u2014dishes where the peel takes the leadUse for the juice (imported also fine)<\/strong>Lemon squash, lemon added to cooking, dressings\u2014dishes that use only the juice<\/p>\nFor dishes that use the whole peel, domestic lemons that need no anti-mold agents are safe and reassuring. For dishes that use only the juice, imported lemons pose no problem, so choose according to the application.<\/strong><\/h3>\nHow to store lemons<\/p>\n
Lemons are sensitive to drying, so wrap them individually in plastic wrap or put them in a plastic bag and store them in the refrigerator's vegetable compartment. Storing them this way keeps them for about two weeks to a month.<\/p>\n
To store for longer, cut them into wedges or rounds and freeze them. Frozen lemons can be used directly in drinks or cooking, and they are also convenient for grating the frozen peel to use as a garnish.<\/p>\n
Ministry of Agriculture, Forestry and Fisheries\uff5cAbout post-harvest pesticides<\/strong><\/h2>\nSaitama Prefecture\uff5cWashing methods to remove anti-mold agents from imported citrus<\/p>\n
Ministry of Health, Labour and Welfare\uff5cAbout food additives<\/p>\n
Within Japan, Hiroshima, Ehime, and Wakayama Prefectures are the main growing regions. In Hiroshima Prefecture's Setoda area, the Portugal-native \"Lisbon\" is grown mainly, distinguished by an oval shape, juicy flesh, and strong acidity. \"Eureka,\" native to California, has a long ball-shaped or egg-shaped fruit with soft, juicy flesh. \"Villafranca,\" said to be native to Sicily, is known as a variety with abundant juice and a fine aroma.<\/p>\n
The main growing regions for imported lemons are the United States, Chile, and South Africa. Imported lemons yield plenty of juice and suit commercial beverages and large-batch cooking, whereas domestic lemons have a thin peel and rich aroma and suit processing such as marmalade and lemon peel.<\/p>\n
About safety and anti-mold agents<\/strong><\/h2>\nAre anti-mold agents really dangerous?<\/p>\n
The anti-mold agents used on imported lemons are strictly regulated under Japan's Food Sanitation Act. Residue standards are set scientifically, and an \"acceptable daily intake (ADI)\"\u2014the amount considered to have no adverse health effects even if consumed every day over a lifetime\u2014is established. A fiscal 2017 survey found that daily intake of anti-mold agents was an extremely small amount, around 0.0005% of the ADI.<\/p>\n
How to wash off anti-mold agents and points to note<\/strong><\/h3>\nFor those who are still concerned, here is a washing method based on the experimental results of the Saitama Prefecture Consumer Life Support Center. Rubbing under running water can remove about 30\u201370% of anti-mold agents. Boiling for 15 minutes and discarding the water removes about 58\u201386%, and repeating this process twice removes about 82\u201396%.<\/p>\n
However, since anti-mold agents adhere mainly to the peel, using domestic lemons is reassuring for dishes that use the whole peel. For dishes where the peel takes the lead\u2014lemon peel, salted lemon, marmalade, lemon tart\u2014choose domestic lemons. When using only the juice or adding a small amount to a drink, imported lemons are fine.<\/p>\n<\/a><\/figure>\nHow to choose delicious lemons<\/strong><\/h2>\nThe first point in spotting a good lemon is thecondition of the surface<\/strong>. Choose ones that are smooth and glossy. Those with small bumps and a rough surface may have a lot of white pith and less flesh. Lemons with a smooth surface and gloss and firmness are juicier.<\/p>\nNext, check thesense of heft<\/strong>. Compare lemons of the same size by holding them; the ones that feel solidly heavy are packed with juice. Avoid light ones, as they may have lost moisture.<\/p>\nPoints for judging freshness<\/strong><\/h3>\nThe color of the stem (stalk) is also an important clue. A fresh lemon has a green stem. A blackened stem, or a peel that has shriveled and shows discoloration or darkening, is a sign of declining freshness.<\/p>\n
Also check whether the peel has an appropriate springiness. Ones that feel soft to the touch tend to have a thin peel packed with plenty of flesh. Smooth, thin-skinned lemons have more juice than those with a rough, thick peel.<\/p>\n
How to use domestic and imported lemons differently<\/p>\n
Use for the peel (domestic recommended)<\/strong><\/h2>\nSalted lemon, marmalade, lemon peel, lemon tart\u2014dishes where the peel takes the leadUse for the juice (imported also fine)<\/strong>Lemon squash, lemon added to cooking, dressings\u2014dishes that use only the juice<\/p>\nFor dishes that use the whole peel, domestic lemons that need no anti-mold agents are safe and reassuring. For dishes that use only the juice, imported lemons pose no problem, so choose according to the application.<\/strong><\/h3>\nHow to store lemons<\/p>\n
Lemons are sensitive to drying, so wrap them individually in plastic wrap or put them in a plastic bag and store them in the refrigerator's vegetable compartment. Storing them this way keeps them for about two weeks to a month.<\/p>\n
To store for longer, cut them into wedges or rounds and freeze them. Frozen lemons can be used directly in drinks or cooking, and they are also convenient for grating the frozen peel to use as a garnish.<\/p>\n
Ministry of Agriculture, Forestry and Fisheries\uff5cAbout post-harvest pesticides<\/strong><\/h2>\nSaitama Prefecture\uff5cWashing methods to remove anti-mold agents from imported citrus<\/p>\n
Ministry of Health, Labour and Welfare\uff5cAbout food additives<\/p>\n
For those who are still concerned, here is a washing method based on the experimental results of the Saitama Prefecture Consumer Life Support Center. Rubbing under running water can remove about 30\u201370% of anti-mold agents. Boiling for 15 minutes and discarding the water removes about 58\u201386%, and repeating this process twice removes about 82\u201396%.<\/p>\n
However, since anti-mold agents adhere mainly to the peel, using domestic lemons is reassuring for dishes that use the whole peel. For dishes where the peel takes the lead\u2014lemon peel, salted lemon, marmalade, lemon tart\u2014choose domestic lemons. When using only the juice or adding a small amount to a drink, imported lemons are fine.<\/p>\n The first point in spotting a good lemon is thecondition of the surface<\/strong>. Choose ones that are smooth and glossy. Those with small bumps and a rough surface may have a lot of white pith and less flesh. Lemons with a smooth surface and gloss and firmness are juicier.<\/p>\n Next, check thesense of heft<\/strong>. Compare lemons of the same size by holding them; the ones that feel solidly heavy are packed with juice. Avoid light ones, as they may have lost moisture.<\/p>\n The color of the stem (stalk) is also an important clue. A fresh lemon has a green stem. A blackened stem, or a peel that has shriveled and shows discoloration or darkening, is a sign of declining freshness.<\/p>\n Also check whether the peel has an appropriate springiness. Ones that feel soft to the touch tend to have a thin peel packed with plenty of flesh. Smooth, thin-skinned lemons have more juice than those with a rough, thick peel.<\/p>\n How to use domestic and imported lemons differently<\/p>\n Salted lemon, marmalade, lemon peel, lemon tart\u2014dishes where the peel takes the leadUse for the juice (imported also fine)<\/strong>Lemon squash, lemon added to cooking, dressings\u2014dishes that use only the juice<\/p>\n How to store lemons<\/p>\n Lemons are sensitive to drying, so wrap them individually in plastic wrap or put them in a plastic bag and store them in the refrigerator's vegetable compartment. Storing them this way keeps them for about two weeks to a month.<\/p>\n To store for longer, cut them into wedges or rounds and freeze them. Frozen lemons can be used directly in drinks or cooking, and they are also convenient for grating the frozen peel to use as a garnish.<\/p>\n Saitama Prefecture\uff5cWashing methods to remove anti-mold agents from imported citrus<\/p>\n Ministry of Health, Labour and Welfare\uff5cAbout food additives<\/p>\n<\/a><\/figure>\nHow to choose delicious lemons<\/strong><\/h2>\n
Points for judging freshness<\/strong><\/h3>\n
Use for the peel (domestic recommended)<\/strong><\/h2>\n
For dishes that use the whole peel, domestic lemons that need no anti-mold agents are safe and reassuring. For dishes that use only the juice, imported lemons pose no problem, so choose according to the application.<\/strong><\/h3>\n
Ministry of Agriculture, Forestry and Fisheries\uff5cAbout post-harvest pesticides<\/strong><\/h2>\n