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Yuzu: The Citrus Fruit Gaining Attention Around The World

The attractive Yuzu plays an indispensable supporting role in complementing Japanese dishes.

In credit and cooperation with Japan Yuzu, Google Arts & Culture, & Ministry of Agriculture

Large-scale production of yuzu in Monobe began around 1960. However, according to Takuya Hirose, who is familiar with the district’s history and instructs locals in yuzu cultivation, the citrus has been grown in household gardens here for centuries.

“Monobe is surrounded by steep slopes in every direction and there is little in the way of flat land,” Hirose points out. “As a result, rice has just never really been viable here. Being a staple crop, it has naturally been grown, but in only limited amounts. That has also meant that it has been hard to produce rice vinegar. It is said that is the reason people here long ago turned to the yuzu grown in their gardens to make vinegar from the fruit juice. If you look around Monobe even now, you’ll see many huge old yuzu trees growing in gardens.”