Japanese citrus or yuzu is a refreshing and tangy fruit that is an essential ingredient in Japanese cuisine and culture. However, there are other citrus fruits that are equally popular in Japan and have similar flavors to yuzu. For instance, sudachi is a small, green citrus fruit with a sour and bitter taste that is often used in salad dressings or as a garnish for fish dishes. Another citrus fruit that is commonly used in Japanese cuisine is kabosu, which has a tart and acidic flavor and is often used in drinks or sauces. Additionally, mikan, a small, sweet, and juicy fruit, is a popular snack in Japan and is often added to salads or used in desserts.