Japanese Fruit: In Pursuit of Sweet Perfection

Fruit in Japan can be startlingly expensive by global standards. Strongly associated with luxury and commonly given as a gift, flawless Japanese melons and other produce are becoming increasingly popular elsewhere in Asia, too.

Soaking and Seasoning: The Aromatic Pleasures of “Yuzu”

The yuzu, or Japanese citron, is prized for its fragrance and is used to enhance a variety of cuisine, from sushi to sauces and sautés. The fruit is also a frequent addition to bathwater, where its warming properties and gentle scent soothe winter bathers.
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Seeking Peach Immortality in Fukushima

A Fukushima orchard has succeeded in growing peaches with almost 50% higher sugar content than the sweetest peaches on record. We visited with proprietor Furuyama Kōji, one of a group of young producers who are changing the face of agriculture in Japan.
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Japanese Muskmelons: A Cut Above the Ordinary

Whether packed in its own elegant gift box or adorning a fancy pastry, the Japanese muskmelon is fruit at its most opulent. On this muskmelon tour, visit a Tokyo fruit parlor that boasts the ultimate melon dessert and a Shizuoka grower who has dedicated his life to the art of muskmelon cultivation.
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Do I Dare to Eat a Peach? Behind Japan’s Freakish Fruit Prices

Tourists often marvel at the beauty, size, and uniformity of Japanese fruit, but they are even more astounded at its price—as much as $200 for a muskmelon at an upscale urban fruit parlor. We provide a snapshot of this unique retail market, along with a brief look at some of the cultural and economic factors that have nourished it.
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