It’s time to pick the fragrant Asian citrus lemon.
Fresh from the tree.
Let’s switch the lights off… that would make to much contrast with other posts.
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GOURMANDE in OSAKA 
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they’re gorgeous!! hope we can find them in paris and welcome them in our kitchen and recipes !!!
Bonne chance ! Je crois que c’est assez sportif pour en trouver des frais en France. Je n’en ai jamais vu. Les epiciers japonais ont probablement du zeste seche ou du yuzu-koshio (pate de yuzu et piment) et les epiciers coreens ont certainement du yuzucha (yujaron) qui est du yuzu confit au miel.
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The lemons are stunning! Your pictures are lovely