"Yuzu" Japanese citrus fruit introduced in New York"
About 60 restaurant workers and retailers joined the first yuzu promotion event in the United States organized by the government of western Japan's Kochi Prefecture, the biggest yuzu producer in Japan. Among the dishes served by Japanese and American chefs was pork topped with a yuzu-based sauce.
Yuzu juice made in Kochi has been exported to the United States, France and Singapore and the prefecture aims to increase its exports by around 20 percent to 100 tons in fiscal 2015.
Dai Yoshimura, deputy head of the prefectural government's industrial promotion department, said, "We aim to promote Kochi-made yuzu widely and have it used in many restaurants in the United States."
"Its sourness is a little different from lemon and it tasted good," an American woman said after tasting the yuzu dishes.
Source: globalpost.com
