What is citrus hybrid used in japanese cuisine?

One citrus hybrid commonly used in Japanese cuisine is yuzu. It is a small, sour fruit that is yellowish-green in color and has a bumpy skin. Yuzu is valued for its intense, aromatic flavor, which combines the tartness of a lemon with the sweetness of a mandarin orange. It is used in a variety of dishes, including sauces, dressings, marinades, and desserts. Yuzu is also used to flavor tea and sake, and its zest is used to garnish dishes or to add a citrusy kick to cocktails. Another citrus hybrid that is used in Japanese cuisine is sudachi, which is similar to yuzu but smaller in size and with a slightly milder flavor. Sudachi is used as a condiment to provide a tangy flavor to dishes such as sashimi and tempura, and its juice is a popular ingredient in ponzu sauce, a citrus-soy sauce used for dipping or drizzling over grilled meat or fish.