Yuzu has captured the attention of culinary experts and enthusiasts in the U.S. over recent years. Esteemed chefs with Michelin stars, artisanal breweries, and passionate food lovers alike are willing to pay a high price for this elusive citrus fruit. While it remains relatively rare in America, yuzu has long been an integral part of Japanese culture and cuisine. Japan produces approximately 27,000 tons annually, showcasing its prominence as both a producer and consumer of this unique ingredient.

Despite its growing demand, stringent import laws prevent Japanese-grown yuzu, such as that from Senkoji Farms, from reaching American markets. As a result, domestic suppliers like Flavors by Bhumi fill the gap, albeit with significant challenges. Producing yuzu in the U.S., particularly along the East Coast, involves overcoming various obstacles related to climate and cultivation techniques. To better understand these dynamics, we explored two farms—one in Japan and one in the U.S.—to compare their methods and uncover why yuzu commands such a premium price in America.

Exploring the journey of yuzu reveals not only its cultural significance but also highlights the dedication required to bring this exotic fruit to international tables. The passion for preserving traditional practices while adapting them to new environments demonstrates the universal appreciation for quality ingredients and the lengths people go to enjoy them. This story underscores the importance of supporting local agriculture and embracing global culinary traditions.