A few years ago, I started to notice yuzu fruit zest being used in French restaurants. It has a unique citrus fragrance, beautifully refreshing and memorable. I have since trying to know more about this fruit, get hold of a fruit or a tree.
yuzu, lot of seeds, and big seeds
While researching for this trip, so happy to learn that Umaji village, one of the smallest in Japan, is a key producer of yuzu, one of only a few places in Japan. The orchards are planted on terraces all around the village.
Yuzu is a slow growing hardy tree, can withstand cold weather, and is true from the seed, making it possible to have a chance to grow one at home.
Even though the main harvest is in November, I made sort of a pilgrimage to see this village, where yuzu is native in the area.
A beautiful clear river greets us as we enter the village, yuzu tree can grow very tall and have serious long spikes. I manage to pick up a few fruits to collect the seeds, dreaming that one day they may bear fruit in wherever I planted them.
The fruit is turned into juice, jam, sauce, vinegar, dry peel, spice mix, candy, icecream and biscuits, very creative.
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