| Report |
The "Buntan" was a special foods of Kochi, but what I heard has
not lived either. I know "Bunta Sugawara"... Still, it is some
strange name. Raw wood seems to understand that I examine an origin, but
does not seem to understand where the Raw wood came from. There seem to
be the various opinions that were possible by mutation. The great person
of the university seems to have acquired the name.
There are Tosa "Buntan" and crystal "Buntan" in Kochi, and the kinds seem to be different, too. As for Tosa "Buntan", most are alley cultivation. On the other hand, as for crystal "Buntan", greenhouse cultivation is important. Crystal "Buntan" is bigger than Tosa "Buntan".
Because I am obstinate, the outside yellow skin cannot get fruits unless I peel it with a knife. Two or three kinds entered when they opened a real film of the inside. The fruit is solid like Citrus natsudaidai very heavily; and, as for the size, is around 2 times. The color resembles a grapefruit. It is easy to eat very much if I peel even outside skin.
When it eats, I am not so sour, and it is refined taste. It is the feeling that took acidity out of a grapefruit. Because it is expensive, it is regrettable that it is rarely eaten. When it is Tosa "Buntan", there seems to be bitterness a little.
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Japanese : Suisho-Buntan
Weight : 610g
Harvesttime : From October to November
Other "Buntan" to see in a supermarket is small. "Buntan"
of genuine Tosa is big and is high. |
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Buntan 