An Open Letter to Citrus Lovers and Prospective Visitors - 2020 is very special
Oblivious of the current issues, citrus in Japan blossomed and are growing as usual. They will be around when you come in Autumn, Winter this year, and the Spring of 2021. The problem is, will you come, will you be willing to come, will you be able to come?
Some consequences of the lockdown
Lockdown meant in May that all upscale restaurants that offer early green house yuzu, sudachi and kabosu were closed. Growers of these varieties are in a difficult situation. Most citrus destinations in Japan are not touristic locations with amenities for tourists. It is a priviledge I negotiate each time to have visitors access the best orchards where owners, family members and scarce staffs are busy making a living. The whole quality food chain in Japan is put under major stress, that includes yuzu and citrus.
As a policy, I make a point to see that access to orchards is not free. Professionals are busy and have not much time to show us around for pure leisure purpose. As visitors, you can help destinations by understanding that people are busy and under constraints, and they will meet you all the more eargerly and courtesly that you help their living standard by buying some fruits - citrus will travel well inside Japan, and ancillary products when available, beyond access fees. Orchards I introduce you to are not so called “adventure orchards” where families can go and enjoy picking fruits. These are usually the least interesting destinations. This year 2020 more than ever, growers who perpetuate the traditions of citrus cultivation in Japan will need your support and understanding. You will be rewareded with unforgettable memories.
Readiness and commitment on this side:
I am ready to organise your visits, be it for professionals or just for the inquisitive fruits and food lovers wishing for a different take at provincial trips.
Locations and destinations will be more than ever selected, taking into account the lingering tension - on both sides - generated by the many unknowns. Negotiations with the receiving side - mostly growers - will require additional efforts on my side, but this is my job.
Your made to order visit will be planned intelligently, destinations wise of course, but on the axis of time management and the avoidance of busy locations and the selection of delicious places to discover and enjoy local cuisine with a tangible degree of distanciation. Caring as if visitors were family will prove to be the bigger dimension of a service I intend as usual to translate for you into unforgetable memories.
Now is the time to evoque your citrus visit in Japan.
Inquire.
Lionel Dersot
Tokyo
contact@nextaroma,com
Oblivious of the current issues, citrus in Japan blossomed and are growing as usual. They will be around when you come in Autumn, Winter this year, and the Spring of 2021. The problem is, will you come, will you be willing to come, will you be able to come?
Some consequences of the lockdown
Lockdown meant in May that all upscale restaurants that offer early green house yuzu, sudachi and kabosu were closed. Growers of these varieties are in a difficult situation. Most citrus destinations in Japan are not touristic locations with amenities for tourists. It is a priviledge I negotiate each time to have visitors access the best orchards where owners, family members and scarce staffs are busy making a living. The whole quality food chain in Japan is put under major stress, that includes yuzu and citrus.
As a policy, I make a point to see that access to orchards is not free. Professionals are busy and have not much time to show us around for pure leisure purpose. As visitors, you can help destinations by understanding that people are busy and under constraints, and they will meet you all the more eargerly and courtesly that you help their living standard by buying some fruits - citrus will travel well inside Japan, and ancillary products when available, beyond access fees. Orchards I introduce you to are not so called “adventure orchards” where families can go and enjoy picking fruits. These are usually the least interesting destinations. This year 2020 more than ever, growers who perpetuate the traditions of citrus cultivation in Japan will need your support and understanding. You will be rewareded with unforgettable memories.
Readiness and commitment on this side:
I am ready to organise your visits, be it for professionals or just for the inquisitive fruits and food lovers wishing for a different take at provincial trips.
Locations and destinations will be more than ever selected, taking into account the lingering tension - on both sides - generated by the many unknowns. Negotiations with the receiving side - mostly growers - will require additional efforts on my side, but this is my job.
Your made to order visit will be planned intelligently, destinations wise of course, but on the axis of time management and the avoidance of busy locations and the selection of delicious places to discover and enjoy local cuisine with a tangible degree of distanciation. Caring as if visitors were family will prove to be the bigger dimension of a service I intend as usual to translate for you into unforgetable memories.
Now is the time to evoque your citrus visit in Japan.
Inquire.
Lionel Dersot
Tokyo
contact@nextaroma,com
Yuzu and Citrus Private Tours in Japan 2020 and beyond
Soak in the delights of Japanese citrus
Personalized plans for amateurs and professionals
Fruits professionals click here
Already in Japan? Citrus to enjoy now, in February and March: Look for Hassaku, Iyokan and Dékopon, to start with. Don’t forget to try Amanatsu too. Hassaku will require a sharp knife and cutting board to peel out the flesh, one segment at a time. Strenuous efforts not to mess up with the peeling operation will be rewarded by a crunchy flesh with incredible balance between mild sourness and a dash of sweetness. Not all Hassaku are the same. For superior fruits in big cities, head to department stores. On the opposite, peeling Dépokon is no more difficult than peeling a banana. No tools required. Enjoy.
With a semi-artisanal to fully artisanal production scale, Japan doesn’t not rank among the world big industrial citrus producing countries. But from a viewpoint of varieties, deep tradition of fruit horticulture, varieties of fruits and development of new varieties, Japan is a major and unique world citrus country to visit.
I design expert escapades - starting from Tokyo day-tour offers - and tours in provincial Japan around citrus and associated food products, for foodies, orchards amateurs, professionals in horticulture and the food chains, researchers, citrus obsessed and travelers attracted by rural Japan from a unique vantage point.
The itineraries are unique, only made to order, unmatched and fully geared toward the enjoyment and enchantment of discovering countryside and rural Japan.
I design expert escapades - starting from Tokyo day-tour offers - and tours in provincial Japan around citrus and associated food products, for foodies, orchards amateurs, professionals in horticulture and the food chains, researchers, citrus obsessed and travelers attracted by rural Japan from a unique vantage point.
The itineraries are unique, only made to order, unmatched and fully geared toward the enjoyment and enchantment of discovering countryside and rural Japan.
Citrus calendar in Japan
Citrus season runs from August to May, but the best time to visit Japan for citrus varies upon varieties.
Yuzu, sudachi, kabosu and lesser known acid varieties are best from October to end of November. Yuzu absolute best time is the first half of November.
Acid citrus at green stage from open orchards are available from August. Greenhouse production starts even ealier but in very small quantities.
Pomelos like buntan start end of October. The best time to enjoy these is around December to February.
A large variety of oranges are available between January to April. The best time is end of February to March, for such varieties as dekopon.
Summer yellow varieties like konatsu are best around April.
Yuzu, sudachi, kabosu and lesser known acid varieties are best from October to end of November. Yuzu absolute best time is the first half of November.
Acid citrus at green stage from open orchards are available from August. Greenhouse production starts even ealier but in very small quantities.
Pomelos like buntan start end of October. The best time to enjoy these is around December to February.
A large variety of oranges are available between January to April. The best time is end of February to March, for such varieties as dekopon.
Summer yellow varieties like konatsu are best around April.
For amateurs
Japan, a citrus paradise
Japan is still a largely unknown citrus paradise. From Tokyo down along the south-west, citrus orchards shape the landscape of many region and are deeply ingrained into culinary traditions and lifestyles. Citrus and fruit orchards at large, like grapes and wineries in other countries, are the perfect confidential pretext and gateway to explore rural territories untouched by the currently growing touristic boom, visit selected orchards, markets and food destinations, share wonderful time with the growers and people involved with food ecosystems, and taste at each meal the food and traditional culture attached. Tasting the good life, from rural simple fare to more delicate experience, ushers in the discovery of secluded shrines, saké factories, lesser known craft ateliers and encounters with the people who sustain the countryside and rural life.
Fresh yuzu in Autumn is currently the darling of stared chefs in the Western kitchens, but there are dozens of lesser known citrus from acid to very sweet orange varieties to enjoy from October to May.
The Yuzu Tour was at the origin of Nextaroma. It was featured at an early stage over the Japan National Tourism Organization London office web newsletter and received coverage in the city daily METRO.
Tours are premium experiences, only made to order, and come with a short seasonal window of opportunity. They can be as short as a day very nearby Tokyo, or more days in temote territories. Key regions are located on the Shikoku island starting from Kôchi and Ehimé prefectures down to small islands, and further southwest down to Okinawa.
In seasons, day tours can be organized to orchards located in Western Tokyo or very close-by territories.
Fresh yuzu in Autumn is currently the darling of stared chefs in the Western kitchens, but there are dozens of lesser known citrus from acid to very sweet orange varieties to enjoy from October to May.
The Yuzu Tour was at the origin of Nextaroma. It was featured at an early stage over the Japan National Tourism Organization London office web newsletter and received coverage in the city daily METRO.
Tours are premium experiences, only made to order, and come with a short seasonal window of opportunity. They can be as short as a day very nearby Tokyo, or more days in temote territories. Key regions are located on the Shikoku island starting from Kôchi and Ehimé prefectures down to small islands, and further southwest down to Okinawa.
In seasons, day tours can be organized to orchards located in Western Tokyo or very close-by territories.