TOKYO — In Japan, 27,000 tons of yuzu are grown annually, while in the United States, only a handful of farms cultivate this prized citrus fruit, resulting in a mere fraction of Japan's bounty. The disparity has led to a surge in demand for yuzu in the U.S., with menu items featuring the fruit increasing by 33% between 2016 and 2021. Despite this growing popularity, the U.S. currently does not allow imports of fresh yuzu from Japan, citing concerns over the introduction of foreign citrus diseases, such as citrus canker virus and citrus greening disease, which has devastated the U.S. citrus industry.
As a result, American chefs and consumers are forced to rely on limited domestic supplies, driving prices up to around $20 per pound. In contrast, Japanese farms like Sorti Farms in Kochi Prefecture sell their fresh yuzu for as little as 10 cents apiece. The stark price difference has sparked interest in understanding the reasons behind the U.S. ban on Japanese yuzu imports and the challenges faced by domestic growers in meeting the increasing demand for this exotic citrus fruit.
As the culinary world continues to evolve, the rise of yuzu as a dominant flavor is undeniable. With a French flavor company naming it the 2025 flavor of the year, it's clear that this citrus fruit is here to stay. The Marliks' expansion into California, with an additional 10,000 trees of various varieties, will only further solidify yuzu's presence in the market.
The growth of yuzu-based products, such as panzoo sauce and essential oil, is expected to continue, with companies like Flavors by Bumi betting on the citrus fruit's enduring popularity. While it may take time for yuzu to achieve ubiquity outside of Japan, the trend is unmistakable.
As the demand for fresher, more exotic flavors increases, yuzu is poised to become a staple in kitchens across the globe. With its unique blend of grapefruit and orange notes, it's no wonder that chefs and foodies alike are flocking to this versatile citrus fruit. Many predict it's only a matter of time before yuzu becomes a household name. For now, the future of yuzu looks bright, and its impact on the culinary world will undoubtedly be felt for years to come.
