Almost all Japanese fruits are grown in both generic and inexpensive varieties, as well as their more expensive equivalents. While some of these fruits are native to Japan and others were imported, it’s reasonable to assume that they’ve all been developed to be uniquely Japanese in some fashion.
Nashi / Pear (Japanese Fruits)
These famous fruits, sometimes known as Asian pears, are bigger and rounder than their European counterparts. They are frequently given as presents or eaten with visitors for special occasions since they contain too much water to be used in jams or desserts. The Japanese have been cultivating Nashi pears since the late Edo Period, and they are a Chinese import.
Kaki / Persimmon
These little round fruits are usually eaten fresh after being peeled and sliced, but they can also be dried, like apricots and figs are. Persimmons aren’t quite as sweet as other fruits. Because they are in season throughout the fall and winter, they are a favorite snack at those times. Since the seventh century, the Japanese have been cultivating kaki, which were brought over from China.
Momo / Peach
Peaches in Japan are sometimes carefully developed to be significantly bigger than the average peach. The meat is incredibly juicy and light white in hue. Peaches are available in supermarkets for everyone to enjoy, but they may also be farmed to a higher standard. Peaches were first brought to Japan in ancient times.
Yuzu (Citrus Fruit)
Yuzu has been grown in Japan since the Tang Dynasty, although it grows wild in China and Tibet. Yuzu, like lemons and limes, isn’t eaten on its alone but makes a superb flavor or acidity complement to other recipes. Vinegar, ponzu (a famous multi-purpose condiment), and tea are all made using them. The skin has a strong scent, making it an excellent ingredient for soaps and perfumes.
Ume / Plum
Ume is an important part of Japanese culture. While its blossoming trees may be overshadowed by the sakura (cherry blossom), its fruits are far more appreciated. Many cherry trees, in fact, are grown only for their flowers and never yield fruit. Pickling ume is a typical technique to cook it. Umeboshi is the Japanese word for this, and it’s a typical element in bento boxes.
Mikan / Tangerine
In many Western nations, these oranges are referred to as satsuma, after the Japanese prefecture from whence they were transported. They are known as mikan in Japan. These easy-to-peel oranges are native to China, but reintroduced Japanese types are now the most common in orchards worldwide. They are quite popular, especially during the winter months when they are in season.
Hatsukoi no Kaori Ichigo / (White) Strawberry
This is the newest strawberry fruit variety in Japan. It is possibly the most costly strawberry in the world, with a name that means’scent of first love.’ It has the appearance and flavor of a regular strawberry, with the exception that the flesh is completely white. Pineberries, a white strawberry hybrid with a pineapple flavor, are similar but not identical.
Akebia
China, Korea, Taiwan, and Japan are all home to Akebia. In New Zealand, where they were mistakenly imported, they are likewise classified an invasive species. It’s a plant with a lot of uses: the leaves may be used to create tea or baskets, and the edible fruits can be eaten like vegetables. This tough fruit is making a comeback and is now being sold in tiny numbers as a curiosity at markets.
Melon (Cantaloupe)
Easily the most popular fruit in Japan, it’s used in practically everything from coffee and bread to sweets and ice cream. Generic kinds may be found at the grocery store for a reasonable price, but particular types of melons are also accessible on the luxury market. Yubari, or treasured melons, are farmed in Hokkaido and may sell up to 1000 USD per fruit. Fruits from the Middle East and India were brought to Japan.
Shikuwasa (Citrus Fruit)
Taiwan and Okinawa are home to these little fruits. They’re utilized as a flavour in a variety of local recipes, as well as in juices, jams, sauces, and as a garnish. The name is derived from the Okinawan words’shii’, which means sour, and ‘kwaasaa,’ which means food.
