Yuzu has gained significant popularity in the US, especially among chefs and foodies, creating a market where it is highly sought after yet difficult to source. In contrast, Japan relies on yuzu as a culinary staple, producing approximately 27,000 tons annually. However, strict import regulations prevent Japanese producers from entering the US market, leaving American producers struggling with cultivation challenges. Both Senkoji Farms from Japan and Flavors by Bhumi in the US were visited to explore the differences in yuzu cultivation and the reasons for its high price in America.
Yuzu has been trending in the United States for a few years now, drawing attention from Michelin-starred chefs, craft breweries, and culinary enthusiasts willing to pay a premium.
In Japan, yuzu is a staple of cuisine, being grown in abundance, with production reaching about 27,000 tons annually, highlighting its cultural significance.
Strict importation regulations mean that many Japanese yuzu producers like Senkoji Farms cannot export their fruit to the US, limiting availability for American consumers.
The climate and agricultural conditions on the East Coast of the United States present significant challenges for local yuzu cultivation, affecting its pricing and quality.
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