For such a small island nation, Japan has a surprisingly wide variety of citrus fruit. I saw some of them when I traveled in Japan last winter. Sadly, we don't get most of them here in the US, and I wish we did! It's so interesting to see such variety. Some of these varieties are used in flavoring tea and alcohol, others are used in marmalades, and some are eaten raw. I just love the green-skinned, orange-fleshed aomikan tangerine - it's so pretty!