The narrow Japanese archipelago spans a long distance from north to south. Combined with the influence of ocean currents, this means that Japan is blessed with four distinct seasons and a humid climate, so a rich array of fruit and vegetables can be cultivated in each season. Fruit and vegetables suited to local conditions are cultivated in each part of Japan, from warm regions to cold ones, and from the mountains to the plains. This enables us to supply Japanese dining tables with an abundant variety of products throughout the year.
The high quality of Japan’s fruit and vegetables can be attributed to the creative approaches devised by producers and the painstaking work that they carry out by hand. Fruit growers pick off much of the fruit from their trees at an early stage, leaving only the very best to ripen and benefit from their meticulous care.