{"id":5927,"date":"2025-03-25T00:06:36","date_gmt":"2025-03-24T15:06:36","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=5927"},"modified":"2026-09-07T18:13:51","modified_gmt":"2026-09-07T09:13:51","slug":"lemon","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/lemon\/","title":{"rendered":"The benefits of lemon"},"content":{"rendered":"

Lemon is held to moisten the body, and can be looked to for easing a dry throat in particular. Sour and sweet, it also cools heat in the body. It helps with recovering from tiredness too, which makes it exactly right for summer heat and winter dryness. Slices and juice are easy to bring into cooking and drinks, and support healthy living day to day.<\/p>\n

\"lemon\"<\/figure>\n

When lemons are in season, Japanese versus imported, and how to choose<\/h2>\n

If you want to bring in what lemons do, deliciously, knowing the season, the difference between Japanese and imported, and how to choose makes them easier to use. Their fresh aroma and acidity work widely, from drinks to cooking.<\/p>\n

Japanese from autumn into spring, imported all year<\/h3>\n

Japanese lemons are in season from autumn into spring: green-skinned lemons roughly October to December, and fully ripe yellow lemons roughly January to May. The main producing areas are Hiroshima and Ehime, with much of the growing on the islands of the Seto Inland Sea. Hiroshima grows more than anywhere in Japan, with Ikuchijima, around Setoda, well known, and yellow lemons appear in the shops in winter. Lemons imported from the United States, Chile and elsewhere come in at different times, so they are in the shops almost all year. Japanese lemons in season for a sharp aroma, imported for easy year-round use: choose by use. Green lemons, in the shops in autumn, are more strongly aromatic than yellow ones with a sharper acidity, and sliced thin skin and all alongside a sour or a dish, they give you the flavour of the season.<\/p>\n

How Japanese and imported lemons differ<\/h3>\n

When you want to use the skin, knowing the difference between Japanese and imported makes choosing easier.<\/p>\n

\n\n\n\n\n\n\n\n
<\/th>\nJapanese lemons<\/th>\nImported lemons<\/th>\n<\/tr>\n<\/thead>\n
When they are in the shops<\/td>\nMostly autumn into spring<\/td>\nAlmost all year<\/td>\n<\/tr>\n
Using the skin<\/td>\nEasy to use skin and all<\/td>\nWatch for fungicides and wax<\/td>\n<\/tr>\n
What they suit<\/td>\nZest, salted lemons<\/td>\nSqueezing for juice<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Imported lemons may be treated with fungicides such as imazalil and OPP, and with wax, to prevent damage in transit. When using the skin, check for a label saying no fungicide has been used, or choose Japanese lemons to be sure. Either way, when using the skin, scrub it with a little salt and rinse it well under running water first.<\/p>\n

How to choose a good lemon<\/h3>\n

When choosing lemons, these points make it easier to tell which hold the most juice.<\/p>\n