Strawberries

Strawberries are one of Japan’s most popular fruits. At one time, they were grown outdoors from March to May, but now most are raised in greenhouses throughout Japan and enjoy an expanded season from December into May. Strawberry-studded sponge cake laden with whipped cream is a culinary Christmas tradition in Japan, and demand for the luscious berries increases around yearend and the New Year’s holidays.

Japanese strawberries are characterized by their large size, sweetness, and the fact that they are best eaten fresh—in fact, this country’s fresh strawberry consumption is the highest in the world. Japan also tops the number of cultivated varieties, numbering some 300, as from around the year 2000 many regions began to develop their own local brands. Major regional producers are Tochigi Prefecture, the birthplace of Tochiotome, a pioneering variety in Japan; and Fukuoka Prefecture, with its Amaou variety. New cultivars continue to yield new varieties. One of the latest successes includes the Tochi-Aika variety from Tochigi, characterized by its enhanced sweetness and low acidity.

Japan’s delicate strawberries are always packed in special containers, and as they are becoming better known overseas for their superb quality, exports have increased in recent years, particularly within Asia.