KOCHI, Nov. 17 — Kochi Prefecture is Japan’s top producer of yuzu, a citrus fruit that has been used to season Japanese cuisine, occupying more than 50 percent of the market.
The city of Kami in Kochi Prefecture holds the nation’s top share in producing yuzu for fresh fruit consumption. The local Monobe Yuzu brand, out of which 60 percent are destined for fresh fruit consumption, is known for harvesting and sorting involving great care, leading to a strong market reputation as the fruit of the winter.
Monobe Yuzu is cultivated in Kami, then sorted at and shipped from the Monobe collection and shipping center of JA Kochi, a local agricultural cooperative. The brand was registered on the list of Japan’s geographical indications (GIs) in 2020.
Yuzu grown in other regions are mainly squeezed to use the juice for processed products, but 60 percent of Monobe Yuzu are shipped for fresh fruit consumption due to their good appearance and long shelf life.
The fruit, which features refreshing sourness and fragrance, is also used for a yuzu bath — a traditional practice in Japan of floating the fruit in a bath around the winter solstice to invite health and fortune for the new year.
A total of 156 farms in Kami that belong to JA Kochi cultivate Monobe Yuzu on farmland totaling some 145 hectares.
Shuji Nokubo, 57, head of JA Kochi’s Monobe Yuzu producers’ group, grows roughly 700 yuzu trees on a 70-are land located on a mountain slope at an altitude of about 500 meters.
Temperature declines in the morning and night in the mountainous area help turn their skin color bright yellow.
High precipitation and steep slopes offering good drainage make the area fit for cultivation of the fruit.
To prevent injuries, Nokubo prunes the trees to make them about 2 meters high and sets steps and deck footings on the slopes.
The unblemished skin of Monobe Yuzu is maintained by careful harvesting. Yuzu tree branches have many sharp thorns, which often cause scratches on the fruit skin.
To prevent the fruit from getting damaged by the thorns, farmers first snip them from the branches while leaving short stems attached and then cut the stems.
Such careful handling leads to flawless yuzu perfect for fresh fruit consumption.
Yuzu growers had a good crop this year thanks to much rain in summer, and less dots were seen on the fruit’s skin.
“We are happy to be able to ship good-quality yuzu across the country on the 50th anniversary of the establishment of the (Monobe Yuzu producers’) group,” Nokubo said. “We will continue working relentlessly towards the 60th anniversary to prevent the culture of the winter solstice from being forgotten.”
Shuji Nokubo wearing jikatabi rubber-soled, split-toed boots harvests Monobe Yuzu on a steep slope of around 30 degrees in Kami, Kochi Prefecture.