Yuzu Citrus and the Solstice

The sun now appears as if it has been misplaced, setting far south of Mt. Fuji over the Izu hills on the stretch of horizon we watch. Fewer surfers ride the waves.
Sunrise is not until nearly 7 am which means it is pitch black when the local temple bells ring at 6 am. Laundry hung on the balcony has only a few short hours of sunlight to dry.  Sunset is just after 4:30 pm. making for long, cold evenings.

But yuzu fruit is in abundance this time of year. A yuzu tastes like a heavenly cross between a lime, grapefruit and mikan. Yuzu originated in China and have traveled east and west across the globe. Here in Japan, yuzu rind is used for marmalades and for zest in cooking, the juice is made into a syrup, and syrup and rind are combined to make sweet citrus tea. Soaking in a bath of yuzu at the time of the winter solstice (toji in Japanese) is supposed to ensure health in the coming year.

Below, a bowlful of yuzu harvested from a Kamakura garden.
And here is a photo from the Daily Yomiuri of bathers in a Nikko hotspring filled with 2,011 yuzu.

Wishing you good health in the coming year!