Shima Lemons
Inventory, lb : 0
Description/Taste
Shima lemons vary in size and shape, depending on their growing region and cultivation conditions, and average 200 to 400 grams in weight. The fruits are generally round, oblate, to oval with blunt, curved ends and the peel is thin, smooth, taut, and glossy. The peel also showcases green to golden yellow hues and is covered in prominent, sunken oil glands that give the surface a lightly pitted, pebbled feel. Shima lemons are sold in both their green and yellow stages. Green lemons will have a stronger aroma with refreshing, bright, and zesty nuances. Underneath the surface, the flesh ranges in color from pale green to yellow and is divided into 7 to 9 segments by thin membranes. The aqueous, soft, and succulent flesh also encases a few cream-colored to ivory seeds that should be discarded. Green Shima lemons have moderate acidity and a zingy, tart, and subtly sweet taste. Yellow Shima lemons are milder in flavor and are sweet, low in acidity, tangy, and floral. It is important to note that most Shima lemons are grown in such a way that their peel and flesh are both edible. Each grower is different so research should be conducted before consuming the peel, but many Shima lemons are cultivated without pesticides and wax to distinguish the fruits in markets from commercial lemons.
Seasons/Availability
Shima lemons are available in the summer, fall, and winter in Japan, with a peak season from October to January. Each island will vary in its individual harvest season.
Current Facts
Shima lemons, botanically a part of the Citrus genus, are a category of lemons cultivated in Japan belonging to the Rutaceae family. The name Shima roughly translates to mean “island” and is a general descriptor for lemons grown on several different Japanese islands. Shima may include lemons cultivated on Ogasawara, Hachijo-jima, Okinawa, Omishima, Awaji, Ishigaki, Ikuchijima, Iwaki, Setouchi, and Iriomote Islands. For the purposes of this article, the focus is Shima lemons cultivated on Ogasawara and Hachijo-jima Islands. These lemons are also known as Saipan, Hachijo Fruit, Ogasawara, Yap, Tinian, and Kikuchi lemons. It is thought Shima lemons are a descendant of the Meyer lemon and naturally evolved over time through seasonal cultivation. Shima lemons are a favored domestically grown citrus in Japan and are appreciated for their milder acidity, fragrant aroma, sweet taste, and versatile nature. The fruits are also cultivated without pesticides, making their peel edible. Lemons shipped from Ogasawara are often slightly smaller than conventional lemons and are sold in their green state as they are praised for their refreshing, bright scent. Lemons from Hachijo-Jima are slightly larger and are sold when they have ripened and turned yellow, bearing a mellower, sweeter flavor. Both types of Shima lemons are only produced in small quantities as cultivation on the tropical islands is challenging. Historically, the lemons were only grown outside, but recently they have also been planted in greenhouses for extended cultivation. Shima lemons are a specialty citrus utilized throughout Japan as a fresh-eating and culinary cultivar.
Nutritional Value
Shima lemons have not been extensively studied for their nutritional properties. Lemons, in general, are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. Lemons also provide some calcium to support bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamin B6, folate, and thiamine. In natural medicines in Japan, Shima lemons are juiced and added to water as a method to detox and cleanse the body.
Applications
Shima lemons have a tangy, sweet, and floral taste suited for fresh and cooked preparations. One of the distinguishing characteristics of these lemons is the ability to consume the skin and flesh. Shima lemons are typically grown without pesticides or wax and the skin, also known as the peel, lacks the bitter compounds commonly found in conventional lemons. Shima lemons can be sliced into small, thin pieces and added to salads or used as an edible garnish over main dishes. The peel can also be separated from the flesh and used in other preparations. Shima lemons are known for their fragrant juices and are popularly incorporated into various beverages in Japan such as tea, sodas, sake, and beer. The juice can also be squeezed into salads, soups, seafood dishes, or as a pop of flavoring over fried items. Try adding Shima lemon juice into sauces and marinades. On Ogasawara Island, lemons are famously added to a hot sauce made from a mixture of lemons, salt, chile peppers, and passionfruit. Shima lemons are also incorporated into cakes, tarts, and muffins or salted as a method of preservation for extended use. In addition to baked goods, Shima lemons are simmered into jams, jellies, curds, and syrups for use over ice cream, scones, cookies, and yogurt. The peels can be candied and eaten as a chewy snack. Shima lemons pair well with flavorings such as soy sauce, sesame oil, and miso, herbs including rosemary, parsley, cilantro, and dill, and seafood including shrimp, fish, scallops, and crab. Whole, unwashed Shima lemons with green skin will keep for 1 to 2 months when wrapped in plastic and stored in the refrigerator’s crisper drawer. Yellow-skinned fruits have a shorter shelf life and are recommended to be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
Shima lemons are famously used in Japan as a specialty citrus in alcoholic beverages. On Ogasawara Island, during lemon season it is common for residents to visit izakayas, another name for a small Japanese bar, and order a drink called “water lemon.” This refreshing beverage incorporates shochu, water, and a wedge of Shima lemon. The wedge is squeezed to release the juice and then dropped into the glass. If more drinks are requested, the bartender will keep dropping new Shima lemon wedges into the glass as it is refilled to keep track of how many rounds were ordered. A commercial variation of this beverage is known as Chuhai and is also seasonally made with Shima lemons. Chuhai is a name combining shochu and highball and was developed in the 1980s in Japan. The drink was initially a mix of Shochu and soda water and was later flavored with various fruits for enhanced taste. Chuhai flavored with Shima lemons is a limited-edition drink and is made from green lemons combined with lemon paste. Shima lemons are a well-known specialty crop of the island and are an anticipated seasonal citrus. These beverages have increased in notoriety across Japan as the Ogasawara Islands are a popular tourist destination and more visitors are being exposed to the lemon and the specialty beverages. Over thirty islands make up Ogasawara and the region was designated as a UNESCO World Natural Heritage site in 2011 for its distinct ecosystems.
Geography/History
Shima lemons are native to Japan and were bred over time in the early to mid-20th century. Shima is a broad term utilized for several types of lemons and lemon hybrids that are grown on islands throughout Japan. The various lemon-types are generally categorized as Shima or Island lemons in markets to simplify the purchasing process for consumers. The most famous Shima lemons are grown in Ogasawara and Hachijo-Jima Islands. Much of the lemon’s history is unknown, but the fruits are believed to be a descendant of a Meyer lemon. In the 1940s, a man named Mr. Yuji Kikuchi carried a lemon seedling locally called a Yap lemon, Saipan lemon, and Tinian lemon from Tinian Island and planted it in a garden on Hachijo-Jima Island. Seedlings from this tree were later introduced to Ogasawara in 1973 and expanded in cultivation. Over time, continued cultivation across these islands produced slight variations in the lemons and each island named the locally grown fruits after their name. Small-scale commercial production of Shima lemons began in the early 21st century. These lemons were also later grouped under the marketing name of Kikuchi lemon, but some growers still sell the fruits under individual names, including Hachijo lemons and Ogasawara lemons. Today, Shima lemons are a specialty grouping of citruses sold on a small commercial scale in select regions of Japan. The fruits are primarily grown on Ogasawara and Hachijo-Jima Islands and are sold domestically, processed into commercial goods, or sold fresh through retailers and distributors. Outside of the islands, Shima lemons are occasionally found at the Central Wholesale Market in Tokyo and processed goods are sold through the Antenna Shop in Tokyo Airando.
