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Hiragana or katakana

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My Iwanami dictionary has yuzu in hiragana, not katakana. —The preceding unsigned comment was added by Fg2 (talk • contribs) 08:12, 17 July 2004.

Your dictionary is wrong. In scientific contexts the names of plants and animals, when not spelled in kanji, are always in katakana in Japanese. Jpatokal 11:12, 18 Jul 2004 (UTC)
That statement is presumptuous, untrue, and irrelevant. The dictionary is not wrong, because words for plants and animals are not always used in a "scientific context". I've often seen in "yuzu" spelled in hiragana. Boneyard90 (talk) 21:14, 6 October 2011 (UTC)[reply]
English words are often written in all caps, doesn't mean we should be entering them in Wikipedia that way. The scientific name is katakana and the 'formal' name (for lack of a better word) is kanji. See also ja:ユズ. Jpatokal (talk) 00:10, 7 October 2011 (UTC)[reply]
I understand what you're saying with the all-caps comparison, though I don't think it's fully apt here. Hiragana is used for yuzu (and other plants, fruits, animals) to re-affirm that it is a part of Japan, or the constructed reality of Japanese culture; that "Japanese-ness" has been imparted on it, despite its origin. By way of example, look at the photo of the yuzu-vinegar in the article: yuzu is spelled in hiragana. I've seen the same for ninniku, shoga, and other products, on bottles and in menus. Therefore, the dictionary is not wrong, and these words are not "always" in either kanji or katakana. (By the way, good job in keeping up with this article after seven years!) Boneyard90 (talk) 05:08, 7 October 2011 (UTC)[reply]
Yes, my remark back in 2004 was a little strongly worded... but point is, I don't feel it's necessary to include the hiragana here, and the Japanese Wikipedia seems to agree. The original reason for my annoyance was probably that many Japan-themed Wikipedia articles seem to include random hiragana because that's all the otaku writing them can read, but that doesn't mean we need kana for every げいしゃ and とよとみひでよし out there. Jpatokal (talk) 10:03, 7 October 2011 (UTC)[reply]
On that point, I agree. Boneyard90 (talk) 12:50, 7 October 2011 (UTC)[reply]

Chinese name

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If Chinese 柚子 is pomelo, not yuzu, then what is the Chinese name for what is called yuzu in Japanese (and which apparently originally came from China, and still grows wild in some parts of China, but is generally not grown commercially there)? And why do Japanese use the characters for pomelo to describe their yuzu? This is all important to discuss instead of/before just removing interwikis from the article. Badagnani 19:47, 12 March 2006 (UTC)[reply]

Shogakukan's Chinese-Japanese dictionary says Chinese "香橙" means yuzu and "柚子" means pomelo. Shogakukan's Japanese-Chinese dictionary says yuzu is "柚" or "柚子" in Chinese. Sanseido's Daily Concise C-J says Chinese "香橙" means daidai and "柚" means pomelo. Sanseido's J-C says yuzu is "柚" or "柚子" in Chinese. Gakken's kanji dictionary says "柚" now refers to pomelo and Japanese name "yuzu" came from "柚子". Heibonsha World Encyclopedia says Chinese "柚" now refers to pomelo. --163.139.215.193 13:19, 13 March 2006 (UTC)[reply]

Meld with Bitter Orange

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Citrus aurantium is the same thing as yuzu and bitter orange. The two should be combined.--208.0.20.2 18:55, 26 April 2006 (UTC)[reply]

  • Oppose. Citrus varieties, even within the same species, are often not the same fruit. The yuzu/yuja may be part of the same species but it's a distinct variety with distinct cultural uses. Keep as is. Badagnani 19:00, 26 April 2006 (UTC)[reply]
Yeah, radish and daikon are both Raphanus sativus, but they have different articles. —Keenan Pepper 20:28, 26 April 2006 (UTC)[reply]
  • Oppose. I cannot find *any* material to suggest that Yuzu is a variety of Citrus aurantium (sour orange) outside of Wikipedia. The classifications I am familiar with are Citrus junos Sieb. ex Tanaka and the opposing view that Yuzu is a mandarin / ichandarin hybrid, Citrus ichangensis x Citrus reticulata var. austera. I would love to know how the "aurantium" originally made it into this article. I have been a citrus hobbyist for years and Yuzu has always been my special focus; it's not something I merely have a passing interest in. The scientific community is behind me - please see the following sources for just four examples of reputable sources for the C junos / C ichangensis hybrid nomenclature. Even without that, you can look at a yuzu plant next to a sour orange (aurantium) plant and see a glaring range of dissimilarities, far outside what you would ever see within a single species (completely different leaf forms, fruit with completely different shape, size, rind, and seed shape; looking at a yuzu, it's actually very similar to a small, yellow, lumpy mandarin). I'm horrified that C. aurantium has made it this far in the Yuzu entry. I'm removing it preemptively. Unfortunately, I cannot find a naming authority for the C. ichangensis x reticulata nomenclature so that will have to wait for someone else. Sorry if this entry has been a little heated but this is my baby. :-( Krnntp 19:12, 24 May 2006 (UTC)[reply]
You can see from the history that "aurantium" first appeared in this edit. Please do change it if all these sources say it's wrong. —Keenan Pepper 19:38, 24 May 2006 (UTC)[reply]
Done. ...It looks like the bad info came from the Specialty Produce Co. linked page... sigh. Krnntp 18:01, 1 September 2006 (UTC)[reply]

Bangladesh?

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There's a sour citrus fruit which Bengalis cook and eat especially in their curries, but I'm not sure if it's a pomelo or a yuzu - can someone confirm whether this is a yuzu or not so I can change the article as it says that it's grown only in the Far East part of Asia. --—Preceding unsigned comment added by 90.200.73.99 (talk • contribs)

Is it possible you're describing a Kinnow? I don't know of any sour Bengali citrus (other than regular lemons and limes), and I usually use these juices, or Kokum or Tamarind as souring agents in my curries. Badagnani 18:35, 3 September 2007 (UTC)[reply]
What is the color, shape, and diameter of this fruit you are referring to? Also, please ask some Bengali friends and relatives for the Bengali name of this fruit so that we can check on this for you. Badagnani 18:40, 3 September 2007 (UTC)[reply]

It's called "Shatkora" in Bengali - I was told that it's an Ugli fruit and mainly used in Sylheti cuisine Media Research 20:11, 3 September 2007 (UTC)[reply]

The ugli fruit is a 20th century hybrid and is not sour, it's sweet. Visually, the ugli fruit resembles the yuzu very closely, but the yuzu is quite sour. Thus, the shatkora may be closer to the yuzu than the ugli fruit, if it wasn't introduced from Jamaica, where the ugli fruit was developed/hybridized in 1914. Let's keep working on this. Badagnani 20:11, 3 September 2007 (UTC)[reply]
Shatkora link. Cannot find the species name. Badagnani 20:13, 3 September 2007 (UTC)[reply]

I've bought a Shatkora just recently and it doesn't seem to fit the descriptions of either the Yuzu or the Ugli or any of the citrus fruits on Wikipedia. It is native to the Sylhet region of Bangladesh. I will be starting a wikipedia entry soon, so watch this space. Media Research 14:28, 7 September 2007 (UTC)[reply]

Very good, are you in Bangladesh now? I still can't determine the species of this fruit. Badagnani 16:46, 7 September 2007 (UTC)[reply]

I'm British, not Bangladeshi. However, I have seen Shatkoras all my life. Media Research 17:31, 7 September 2007 (UTC)[reply]

So you just bought them in the UK? Grown in Sylhet and imported all the way there? We've got to get to the bottom of the species of this, and I'm certain we will, eventually. Badagnani 17:36, 7 September 2007 (UTC)[reply]

Yes, the shatkoras I buy are imported - I can't travel all the way to Bangladesh just to buy them. They can not be grown here in the UK because of the climate. I'm not that desperate to know what species shatkoras are - as long as I know the name and what it looks like then I'm fine. I doubt that shatkoras are grown anywhere other than Bangladesh and West Bengal. Media Research 16:55, 16 September 2007 (UTC)[reply]

WikiProject class rating

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This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 21:47, 9 November 2007 (UTC)[reply]

Yuzu cha

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I question the removal of "yuzu cha." It was stated that this is consumed in Japan. Because something originated in Korea, yet is also consumed in Japan, does not mandate the removal of all mention that this is popular in Japan as well. This would be like removing danmuji, since that is a purely Japanese food (even though many Koreans eat it, possibly every day or week). Not a good practice. Badagnani (talk) 22:04, 29 December 2007 (UTC)[reply]

Why do you blame my removal of the incorrect information " is a bad practice? This article doesn't have any source to back that Japanese drink the Korean tea a lot. I have some Japanese friends and before I served the tea to them, they didn't know what kind of tea it is. They said it is interesting to have a tea like a jam made with citrus fruit. Besides, whenever one of my Korean friends go to Japan, she prepared a couple of jar of the tea in Korea for present to give their Japanese friend. In he light of her saying, I don't think Japanese commonly drink it. Even though Japanese drinks yujacha a lot, it doesn't mean that the name of tea transforms as a Japanese tea. Besides, the tea is usually eaten in hot. --Appletrees (talk) 22:23, 29 December 2007 (UTC)[reply]

Is that true that it's little known in Japan? Then I don't understand why someone added this information in the first place, stating that Japanese drink this, and call it "yuzu cha." I have had Japanese students who had never seen a koto before. Again, following your logic we should remove all mention of danmuji from the takuan article if following your logic completely, even though many Koreans eat that thing every week or day. Badagnani (talk) 22:42, 29 December 2007 (UTC)[reply]

Your example is not comparable with this tea, because the unfamiliar traditional instrument is not a food and a Korean item. The adding without any backup source doesn't prove that it becomes a Japanese tea or Korean tea favored by Japanese at all. I don't wonder the unilateral claim, because Japanese had desperately tried to enroll "kimuchi on Britanica as if Kimchi were a Japanese food. Besides, your logic is just like the same as whaito kimchi. --Appletrees (talk) 23:11, 29 December 2007 (UTC)[reply]

We shall look for sources, then. You or I don't know for certain that this is not a commonly consumed or popular Japanese drink. I don't know why or by whom this information was first added to the article. The example of a Japanese not knowing what a koto is is comparable, because it's one of the most important Japanese instruments, and a Japanese person did not know it. In the same way, the Japanese you met may not have known everything about Japanese cuisine. It is common for a single individual of any culture to not know about every item in that nation's cuisine. Badagnani (talk) 23:40, 29 December 2007 (UTC)[reply]

No, the example is not suitable, because due to westernization, I bet most of young people in Japan don't know about the instrument. I even don't know how many strings geomungo or gayageum has. If you asked Japanese or other Asian about their pop music, they can answer quickly to the question. The tea is not Japanese anyway at all. I searched images of yujacha from flickr or other places, Japanese travelers mentioned the tea is like a jam and its the origin, Korea. --Appletrees (talk) 02:13, 30 December 2007 (UTC)[reply]

This is logical. We already know that many Japanese are crazy about Korean foods (and love Korean singers to sing in Japanese, too). Badagnani (talk) 02:19, 30 December 2007 (UTC)[reply]

Hmm. I think the Korean wave is just a fad in the light of history. Taiwanese has been more crazy about Japanese culture than Korean culture. Koreans loved so much about Hong Kong movies from the late 1970s to the early 1990. I think just "a few" Japanese or Chinese are currently "crazy" about Korean things. China, Korea, Japan are neighboring countries so interaction and exchanges of their culture between them are so natural, but due to the history, everything can't be accepted in a good way. --Appletrees (talk) 02:35, 30 December 2007 (UTC)[reply]

I mean primarily barbecue and pop singers. Japanese singers don't have as much han in their voices. Badagnani (talk) 02:44, 30 December 2007 (UTC)[reply]

In Japan, "hot lemmon"(hot lemmonade) is common for years. It is similar to Korean yujacha made from lemmon. In addition, the way to put jam into hot red tea(Black tea) is well-known. So yujacha is easily acceptable for Japanese people. Maybe, many people in Japan enjoy yuzucha without knowing traditional Korean yujacha, because it is so simple. I don't think the information removed by Appletrees is "incorrect information". However, I wonder it is worth writing or not. I have two opinions.
  • There are many foreign foods in Japan, and yuzucha is just one of them. So it is not worth writing.
  • Geographical expansion of of yuzu-beverage may interest somebody. So it is worth writing.
--Mochi (talk) 08:51, 30 December 2007 (UTC)[reply]

Lemon is not the same as yuzu. Badagnani (talk) 13:57, 30 December 2007 (UTC)[reply]

Of course, I know. I said "similar".--Mochi (talk) 14:22, 30 December 2007 (UTC)[reply]

WikiProject Food and drink Tagging

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