Yuzu good flavor day

Today, and November 23rd annually, is Yuzu Good Flavor Day, or officially "Yuzu Anniversary; 'Good Flavor Day'" ゆず記念日「いい風味の日」. It is one of at least 40 different anniversaries on November 23rd each year. The reason why this day was chosen to also be "Yuzu Good Flavor Day" is because 11/23 can be read "ii (1) (1) fu (2) mi (3)", which means "good flavor". 

Yuzu is an aromatic citrus fruit, roughly the size of a palm, with a lumpy, thick peel. They look like a larger lumpier version of a lemon! Yuzu came to Japan from China about 1300 years ago, but yuzu has become so deeply integrated into Japanese culture and cuisine that it is now mostly associated with Japan. Yuzu is known for its fragrant, tangy flavor. It can be eaten on its own, but its juice, zest, and rind are also widely used in cooking, cocktails, desserts, and condiments like ponzu and yuzu kosho. They are also used in baths. Apart from the refreshing citrus aroma that promotes relaxation, it is said that the rind in the water releases an oil nomilin which improves circulation.

"Yuzu Good Flavor Day" was established by Kochi Prefecture with the aim of making yuzu, a specialty of Kochi, widely known. Kochi Prefecture accounts for about half of the country's yuzu production. In my own prefecture of Saitama, Moroyama is known for its yuzu production. There is a lovely "Yuzu walkway" that makes a pleasant, easy hike, in the town.