Buntan are a kind of citrus fruit, also called “Bontan” in Japan, which are larger than mandarins and have weights ranging from 500 grams to over 1 kilogram.
1.The Features of Buntan in Japan
In Japan, tosa buntan, house buntan, and crystal buntan are popular varieties. Right after harvesting, they are extremely acidic, so they are stored from the time they are harvested until they are ripe, once they have mellowed, then they are shipped. Because it has a long life, buntan are also the perfect gift if you want to give fruit.
As the yellow peel is very hard, you have to cut it with a knife and then peel it. Then, the white pulp must be peeled. After that, you can eat the fruit. The fruit itself can be enjoyed because of its refreshing taste and light harmony of acidity and sweetness. The fruit is large with grains bigger than a prune, so they pop in your mouth. It is also characterized by many seeds.
2. The Best Season and Production Areas
The area where the production of buntan is very high is Kochi Prefecture. More than 90% of buntan grown in Japan come from Kochi. The season for buntan lasts from January to around April.
3. How to eat Japanese Buntan in Japan
A peeled buntan is large and firm, so you can eat it as is, or you can use it as a topping in a salad or as a main ingredient of a dish because the taste is very prominent. In addition, and unpeeled buntan can be thinly sliced and boiled with sugar to be made into a marmalade and enjoyed for a long time. You can also make candies out of peels of buntan that have been boiled in sugar water and dehydrated, then coated with chocolate.
4. Event Related to Japanese Buntan
There are some events related to Japanese Buntan in production areas.