Yuzu and Citrus Private Tours in Japan 2020 - 2021
Soak in the delights of Japanese citrus
Personalized plans for amateurs and professionals
Fruits professionals click here
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.