The kiln (furnace) of the 1900, annual function still very well. At this time,I perform hand tie-dyeing of YUZU juice for one year and keep 50 bottle duty. Seasoning and cooking such as sauce or the dressing of WAKURA.
I soak the YUZU seed in alcohol and as a lotion. And also cook it with a kiln and boil it with sugar and add starch syrup to finish. And finished as WAKURA's product in a season.
I give it at the time of tea break after the meal and send it out to the cause of a visitor looking forward to this "YUZU Marmalade" every year.