EditorialA street stall offering mikan, or satsuma mandarins, outside Horin-ji, Temple No. 9. in Japan, March 2023. (Marta Giaccone/The New York Times)
EditorialFor her take on yuja hwachae, the Korean fruit punch, Erica Abe whips the Korean citron yuja into crème bavarois, or Bavarian cream, and arranges satsuma mandarin wedges on top, at Benu in San Francisco, Calif., on Feb. 16, 2023. (Aya Brackett/The New York Times)