NAGOYA - Tiny, jewel-like beads of citrus pulp that burst in the mouth are at the heart of a Japanese farmer's bid to reinvent her business as demand for traditionally grown chrysanthemums declines.
Akina Suzuki, 42, has turned to cultivating finger limes, an unusual Australian fruit nicknamed the "caviar of the forest" for the tiny, colorful pearls packed inside its finger-shaped skin.
With a refreshing tartness and distinctive texture, the fruit is often used as a garnish at French and Italian restaurants, as well as sushi establishments.
"It's a texture you won't find in any other fruit," Suzuki said.
Her venture marks a departure from chrysanthemum farming in Tahara, a city in central Japan's Aichi Prefecture known for its mild climate and thriving agricultural industry.
The city ranks among Japan's leading municipalities for agricultural production, with vegetables and flowers among its main crops.
But chrysanthemum growers have faced declining demand, partly due to a shift toward smaller funerals during the COVID-19 pandemic, alongside rising labor and material costs.
Concerned about the future of her business, Suzuki decided to make use of her existing greenhouses and try growing something different.
"I wanted to do something new with my chrysanthemum greenhouses," she said.
She began cultivating finger limes in 2023, but the switch proved challenging.
With little information available on how to grow the unfamiliar fruit, Suzuki learned through trial and error, losing some trees along the way before finding the right balance of watering frequency and volume.
She now has around 230 trees producing about 20 varieties of finger limes and expects to harvest some 50 kilograms this year, roughly matching last year's production.
But growing the fruit is only half the battle. Raising awareness among consumers remains a challenge.
Suzuki has been approaching restaurants, taking part in promotional events and organizing tastings that allow visitors to compare the flavors of different varieties.
The change has also brought a more personal side to farming that she rarely experienced while growing chrysanthemums.
"When I grew chrysanthemums, I sold them to wholesalers, so I never got to see the customers," she said.
"But with finger limes, I sell directly to restaurants and customers. Being able to see their reactions makes it fun and rewarding."
Other farmers in Tahara have also begun cultivating finger limes, raising hopes that the fruit could eventually become a local specialty.
Suzuki sells her harvest online and at a roadside market in the city for 3,000 yen ($19) per 100 grams, excluding tax.
"People who buy them are surprised by how they look and feel when they eat them. They're delighted," she said with a smile.
And Suzuki's ambitions extend beyond her hometown.
"Eventually, I'd like to sell my finger limes around the world, making sure they're carefully grown and of the highest quality," she said.
