Located on the second floor of the KYOCA Building complex, north of Umekoji Park, the store manager, Chieko Haruki, has been involved in activities to protect the seed yuzu through her 20-year-long natural therapy salon [Yuragi Style] in Osaka and Minoh. She became the representative of "Yuzu WHOLE FOOD," which sells and develops food products in addition to salon and skincare products, in order to make more people aware of the existence of the yuzu fruit, which is full of vitality. With the backup of the owner Kuroiwa, who originally ran Le Chlorabo Kyoto, a continuous employment support center in the KYOCA Building, he opened a café where customers can enjoy a menu featuring jitsuyo yuzu as the main ingredient. Chef Takahashi, who supervises the café's menu, sees Mr. Haruki as "a powerful person who is like the poster child for yuzu.

Recently, Mr. Haruki says his field is expanding to include research and development with university agricultural departments and collaborations with food-related companies. Yuzu is usually grown by grafting," he says, "but the seedling yuzu is grown from a seed over a period of years. It is said that fruit trees grown in this way will continue to bear fruit for 200 to 300 years. The peel and guts have antioxidant properties, while the seeds promote blood circulation and moisturizing properties. We will continue to promote the charm of this fruit from here so that the hard work of the fruit yuzu farmers will bear fruit!

Right / Ms. Chieko Haruki, Store Manager
After working at a salon that utilized the power of plants [Yuragi Style], she encountered the seed yuzu and became involved in the operation of a seed yuzu café and processing and sales of the product.

Left / Chef Yuichi Takahashi
He is the director of Le Clos Lab Kyoto, a welfare facility and sweets and food workshop run by the French restaurant Le Clos. He is also the owner-chef of Orpo in Ritto City, Shiga Prefecture.