This time of year there are two citrus, kankitsu 柑橘, that are in season. 

sudachi 酢橘 – fragrant smaller citrus that is quite tart. Lovely sliced thin over a bowl of soba or squeezed over grilled foods such as sanma Pacific saury or matsutaké mushrooms. *I use a Benriner mandoline for slicing the citrus. Push the slices into the tsuyu broth to add flavor, or pick up the pieces and suck on it. Just watch out for the seeds.

kabosu 香母酢 – larger green citrus with a refreshing tartness and due to its size gives a lot of juice. The aroma is lighter than sudachi. Ideal for making ponzu (one part each of soy sauce, hon-mirin, and kabosu or another tart citrus like yuzu or daidai) or squeezing over grilled white fish like sea bream or sea bass.

Yuzu 柚子 may also be found at the market, but this time of year it’s green and not as fragrant or juicy come November or December.

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