Elizabeth Andoh: A Taste of Culture – KUMQUATS

Kumquats are called kinkan 金柑 in Japanese, meaning “golden citrus.” The scientific name is Citrus japonica, though the fruit is native to south-east China where they have been cultivated for hundreds of years.

There are dozens of varieties of kumquats. The round Marumi and Meiwa are the most popular in Japan while oval-shaped Nagami fruits are more commonly seen in North America and Europe. In Australia, where the fruit arrived in the mid 19th century, they are also known as cumquats.

In most markets kumquats are available from late autumn through early spring. The fruits are an excellent source of fiber, vitamin C, and antioxidants. They have been eaten as a remedy for colds and sore throat for centuries.

Visit my KITCHEN CULTURE Blog to learn more about KUMQUATS and to download recipes for Kumquats in Syrup andKumquat Marmalade.


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Elizabeth Andoh A Taste of Culture Culinary Arts Program Setagaya-ku, Tokyo 158-0095, Japan


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