Professional yuzu and citrus tours in Japan

Please note that all tours are planned according to your needs and expectations. There are no ready-made packaged formulas. Each tour is unique.

For fruits growers

Seasonal tours of key orchards and citrus production territories in Japan. Focus on varities discovery, horticulture technics and tools, post-harvest processing, conservation, transformation, pre-harvest key activities, pruning, fertilizing, pest controlling. Meet growers, technicians and agro engineers. Visit facilities. Develop a deep understanding of Japan’s key fruit production ecosystem and enjoy the food culture of provincial Japan on the way.

For fruits transformers

From orchards to consumers, discover processing methods, pressing facilities, processed fruits usages, traditional products and newly developed products, culinary and food industry usages, specialty stores outlet shop designing and services practices.

For chefs and gastronomy stakeholders

Discover citrus usages and deepen your knowledge of Japanese cuisine in the production regions.

For all citrus stakeholders

Japan is a treasure trove of citrus still largely unknown and a key entry point into the understanding of Japanese agriculture and rural ecosystems, from farm to table.

Tour formats

  • All tours are planned according to your needs. There are no ready-made packaged formulas
  • Tours are designed so that you take away a maximum of knowledge back home. In order to do so, your active imput at planning stage is essential. Extra care is deployed all along to facilitate communication, maximize the time spent with growers and specialists
  • According to the distance to Tokyo, tours start from day-trips to a recommended minimum of two nights in the provinces
  • Planning is offered year-round, but fruits are visible on trees - as you know - at specific seasons only according to varieties
  • Tours are technical first but also include as a matter of fact opportunities to discover and enjoy the rural side of Japanese cooking traditions at meal times and more
  • Growers are busy people and provide their time, especially in busy seasons, with constraints. Their own schedule and priorities come first. Visits must be done within an exact time frame with due care to not overpass growers’ availability. This applies to nurseries, research centers and all fruit stakeholders that can be destinations to visit and learn from. Preparation is key in maximizing time of encounters, starting with you providing ahead of time a list of questions, topics of interests, etc.
  • In the case of growers also selling transformed products usually easy to carry back home, it is a courtesy to buy some to compensate for their time and knowledge sharing. Shipping to your next urban hotel in Japan can easily be managed so that you don’t have to carry a growing volume of luggage
  • All destinations are pre-visited for maximum efficiency. All people are met before and briefed on your purposes and expectations.
  • In case of multiple days in the countryside, lodging in remote territories can be limited in terms of comfort and amenities. It is also part of the discovery, and enjoyement of discovering a different culture you may miss when staying in large cities only.

Tours for chefs and food stakeholders

  • Citrus are part of an ecosystem of culinary traditions and cannot be viewed as single independent items. The purpose of a citrus tour from a culinary point of view is to embrace the whole ecosystem, from orchard to table and everything that comes between, that includes food markets, food transforming factories, orchards of course, food outlets and the kitchens inside, all with tasting opportunties.
  • Meals at unlisted restaurants, but also stops at pastry makers, traditional and modern, are among the must-go list of destinations.
  • Shops and kitchens design is also part of the discovery trail, what with tools of the cooking trade.
  • Your guide, myself, is a daily home cook, who buys food, knows the names, the prices and the combinations of ingredients sourced from the fresh. No ready-made, no ready-to-eat allowed. His narratives on food, mine, are based on both sides, of a food lover, and the daily exercise of family cooking with heart inside. Your usual ramen lover - not a credential - is no game to me.

Destinations

Depending on varieties and seasons, citrus are to be discovered year round for production specialists, but especially from November for acidic citrus, Satsuma and Buntan, and around March for oranges and most sweet types of fruits. Destinations are located near Tokyo or further down the South Western axis of the country near Osaka, Hiroshima and the Shikoku island down to Kyushu and Okinawa.

Inquiries

Lionel Dersot
Tokyo
contact@nextaroma.com
+81 80 2083 1812