Top 6 most unusual Japanese vegetables and fruits

Square watermelons

You can hardly surprise anyone with an ordinary watermelon, but square ones were invented in Japan. This is a consequence of the Japanese focus on the rational use of space (of which, as we know, there is not much on the islands). A square watermelon is much easier to store and transport, and it can also be sold for more than a regular one. The technology for growing such berries is quite labor-intensive, which is why the harvest is small. However, this does not prevent the Japanese from exporting their watermelons around the world.

Do all the melons make it to the counter?

When the fruits are ready to eat, farmers carefully select them for sale. Each fruit is tested for roundness, mesh pattern, taste (the fruit must be sweet) and smell. Only 3 percent of the entire crop will pass this test, and only a select few will make it onto supermarket shelves.

Sembikiya isn't the only place where you can find (possibly) the most expensive fruits. In Japan, for every gourmet, manufacturers will come up with all sorts of options, for example, selling chilled fruits in the shape of a heart or cubes. They will cost up to $860 overseas and up to $1,500 in Japan. Supposedly they were grown like something out of space, and the cubes are much easier to store in the refrigerator than the clunky, bulky melon. But those melons that are supplied to Russia are not even fully ripe.

We will not deny that almost all of us love fresh, beautiful fruits, but, unfortunately, we are not in Japan and will be content with what supermarkets and fruit shops offer us.

Pumpkin kabotya

It is also called “Hokkaido” because it grows exclusively on this northern island. The small, thick-skinned fruits store well, which is highly valued by the practical Japanese, as is the delicate nutty taste of kabotya. The dense, starchy pulp of pumpkin is added to soups and salads, but is most often eaten plain, baked or boiled.

How are melons grown in Japan?

Before growing this rare variety of melon in a greenhouse, farmers try to select only the best seeds. As soon as the plants begin to sprout, specialists remove all excess buds and pollinate the beautiful shoots by hand using a brush. Once they start to bloom, only the strongest will survive. Greenhouse workers keep one of the best melons on each vine and remove the rest, because the fruit shouldn't compete with others for nutrients.

Melons that receive enough nutrients begin to ripen gradually. Farmers fix the rope around the stems so that the melons do not fall, but calmly “reach” in excellent conditions. Workers trim each vine to the same height. The fruits are covered with a cone-shaped black “hat”, which protects them from the scorching sun. Each fruit receives an individual special massage. Farmers put on white gloves and rub each fruit thoroughly. According to experts, such rubbing helps give the melons an ideal shape and helps create a more beautiful mesh on the skin.

This is perhaps the most labor-intensive method of all types of melon cultivation throughout Japan. This method even has a name - Shizuoka. Some places do it differently and get several melons from each vine. But this requires even more effort. Those who grow melons practically live on their plots, because there must always be someone there to monitor the harvest.

Nashi pear

It looks like an apple, but in fact it is a pear - the Japanese are not surprised by paradoxes! Nashi also tastes very different from its European counterparts and resembles a hard, crisp, watery apple. However, the Japanese stubbornly continue to call neshi a pear and happily grow it in huge quantities. Fortunately, you don’t need to put much effort into this - Japanese pears are unpretentious, and the fruits reach a weight of 400 grams.

Fruits as dessert

As a result of the current situation, some buyers refuse to purchase fruits because their prices are too high. Many say that they agree to purchase less beautiful fruits, but at a more affordable price.

Hashimoto Yoshihei, who owns a store called Furutsu Hausu Yoshidaya, states that the way people purchase fruit depends on the value they place in it. Many Japanese people purchase fruits that cost between 250 and 300 yen, just like regular cakes. Fuji apples at his Yoshidaya store cost eight hundred and fifty yen for six pieces. The cost of five oranges is six hundred yen. This price is quite affordable. The freshest seasonal fruits certainly make a great gift. However, such fruits must be wrapped in the finest silk furoshiki scarf, equipped with the famous Sambikiya brand. They are called upon to play a completely different role than simple fruits lying on the dinner table.

Akebi

Another northern Japanese fruit that is almost never found in other parts of the world. It looks a little strange, especially when ripe, when the purple akebi fruit splits along the seam, revealing tender white flesh. The peculiarity of akebi is that it can be consumed as both a vegetable and a fruit at the same time. The sweet core, the taste of which is somewhat reminiscent of raspberries, is eaten fresh, and the dense, bitter shell is stuffed with meat and baked.

Strawberry

Grown in Miyagi Prefecture , this strawberry is called Migaki Ichigo Platinum . "Migaki" translates to "polished ", while " Ichigo means strawberry , creating an apt name for a fruit that is packaged like a diamond.

▼ Sold at the chic department store Isetan , these strawberries retail for 1,080 yen ($9.88, 640 RF) each .

On the back of the case is the word " tochiotome ", a highly prized variety of strawberry prized for its beautiful shape, color, sweet, firm and tender flesh.

According to the information provided, Migaki Ichigo is produced by experienced strawberry farmers using advanced “information technology farming technologies” to produce high-quality strawberries.

Migaki Ichigo is in season now, so if you want to treat yourself to a taste of luxury, keep an eye out for the jewel-like fruit in department stores or online at marketplaces like Yahoo, Amazon, and Rakuten.

Average monthly household expenses in Japan

Ume plum

In Japan, it is customary to admire plum blossoms in the same way as sakura, but, unlike the latter, the Japanese plum also has practical uses. Ume is smaller and more sour than European varieties, so this plum is not eaten just like that, but it is used to make a tasty alcoholic drink. Remember the spicy fruits at the bottom of plum wine bottles? This is ume. They are also pickled and eaten in this form with rice - for example, they are placed inside Japanese rice balls onigiri.

Fruits as an irreplaceable source of vitamins and water in Europe

Sasaki Shigeyuki, a researcher at the international corporation Takasago, pointed out in 2008 that in Europe there is often very hard water, relatively unsuitable for drinking, and in addition, there are not enough food crops that could be a complete source of vitamins throughout the year, and therefore fruits were necessary for life. High-quality fruits were not particularly important as gifts, and their cultural role was not the same as in Japan. Hisashino Akihiro, who heads the Agricultural Produce Bureau of the Fruit Crops Division of the Ministry of Agriculture, Forests and Water Resources, says monoculture farms specialize in one variety, grow large quantities over large areas, and use the fruits to make wine, jam, and dried fruits, so that the external The beauty of the fruit does not play a special role. Thus, in France, the average area of fields for fruit crops is 29 hectares (2010), and recently there are more and more agricultural enterprises of 100 hectares or more (*1)).

The territory of Japan is elongated and 80% of it is occupied by mountains. In 2010, the average farm area was 2.2 hectares. Of these, 85% were farms engaged in labor-intensive production of fruit crops with an area of 2 hectares or less. Cultivation of fruit crops involves work that cannot be mechanized, requires pruning and other complex technologies, and is therefore very labor-intensive. There are many small farms growing fruit crops in Japan. To increase profitability, they are forced to carefully cultivate varieties that look and taste good. For example, only one fruit is grown on one cantaloupe plant, thanks to this, nutrients are concentrated in it and the melon is fragrant. In Japan, with its abundance of good water, rain and humid climate, fruit crops began to be perceived as a delicacy.

In recent years, Japanese fruits, into which so much work has been invested, have begun to be perceived as luxury goods abroad. Hisashino Akihiro says that if we compare the exports of apples, pears, peaches, tangerines, strawberries, grapes, persimmons and other fruits in 2006 and 2015, they more than doubled and amounted to 18 billion yen.

Adzuki beans

Azuki is not a vegetable, but quite a bean, but we couldn’t help but mention it on our list, because it is one of the foundations of Japanese cuisine.
In fact, these are red beans, only smaller compared to the ones we are used to seeing on supermarket shelves. Unlike European cuisine, where beans are considered a side dish, adzuki is the main component of Japanese desserts. These beans are boiled in sugar syrup and then ground to create a sweet an (or anko) paste, which in turn is used literally everywhere! Fruits and berries are wrapped in it, used as a filling in buns, cookies and rice cakes, and also placed in onigiri rice balls. By the way, in order to try all these wonders, you don’t have to go to Japan. For example, at the Hinode Power Japan festival of Japanese culture and entertainment, which takes place regularly in Moscow, you can try sweet an bean paste, pickled ume plums, and even prepare real Japanese onigiri yourself at a culinary master class.

Extremely high prices

In Japanese stores, fruits are sold completely differently than in markets in other countries. In store windows, gift samples of various fruits are displayed on soft mats, some of which are quite unusual. For example, here you can see watermelons in the shape of a triangle or heart. However, foreigners are surprised not only by the appearance of fruits grown in Japan, but also by their inflated price, which is much higher than the cost of fruits in other countries.

When you go to a Japanese grocery store, you can see beautiful, very appetizing fruits on its display. Fragrant cantaloupes, also called cantaloupes, cost 14,000 to 21,000 yen per piece. The cost of a bunch of giant Seto grapes is almost 13,000 yen. These gorgeous fruits resemble real jewelry not only with their beautiful appearance, but also with a very high price.

In one of his works, US columnist Dave Barry writes that the people of Japan value melons very much. Some of the best Japanese department stores sell gift melons, which, according to D. Barry, cost up to $75,000 per piece. It was explained to foreigners that Japanese people are very sensitive to gifts. Having received such an expensive melon, the recipient will appreciate the gift given to him due to its high price. However, according to Japanese etiquette, one should speak disparagingly about one's gift. This is very unusual for citizens of other countries who like to brag about the high cost of the gifts they receive to their friends.

has been operating on the market for a full one hundred and eighty-two years. Gift products make up about 98 percent of all its sales. All these products must have a pleasant appearance and good taste. Among the clients of this company are public and government organizations in Japan, banks, trading companies, construction and engineering firms. Some visitors from Middle Eastern countries, who once received such melons as gifts from the Japanese, send private planes here every month to purchase Japanese fruit.

The most delicious sushi

and
rolls
you can order for delivery throughout Tula at the MaMa MiA restaurant! The order can be made either online on the website or by calling the unified information service by phone +7 (4872) 555-888

In terms of taste and quality, Japanese fruits are considered the best in the world. One of the buyers who were choosing fruits, British lawyer Nazar Mohammad, who was on a business trip in Japan, said that although the prices were indeed very high, he had never seen such selected grapes with very large and tasty berries in his life, so intends to purchase and eat one bunch. After that, he saw white peaches, each of which cost 3,780 yen, and was very surprised, saying that even in one of the most prestigious department stores in London, Harrods, peaches cost no more than five pounds or six hundred and fifty yen apiece. In a London wholesale store, for the price of one Japanese peach you can buy about thirty pieces.

Hashimoto Yoshihei, 73, owner of a third-generation family store called Furutsu Hausu Yoshidaya, an hour's drive south of the Japanese capital, said he buys his fruit from the Tokyo Central Wholesale Market, similar to to "Sambikia". However, Sambikia has a different procurement method. For example, a merchant purchases one box of fruits that are in good condition. “Sambikia” orders the intermediary to select fruits, as a result of which only one is obtained out of thirty boxes.

What does it smell and taste like?

Yuzu smells like lime with slightly floral notes. The taste is very tart, refreshing, sour-citrus. To many, it resembles a mixture of lemon, tangerine and grapefruit. But still, yuzu has its own unique aroma and taste. It is a little more floral than other citrus fruits. It is a deep and complex mixture of acidity, sweetness with a spicy note on the verge of bitterness.

Yuzu is one of the few citrus fruits in the world that retains its tartness and sourness when cooked at high temperatures. The zest is filled with deliciously aromatic oils, thanks to which it is used as a seasoning.

Yuzu smells so good that the Japanese use it for perfume and traditionally bathe in the fruit during Toji (winter solstice in Japan).

Benefits and harms

Yuzu is rich in vitamin C (three times more than lemons!), E, potassium, calcium, magnesium and copper. At the same time, there are just over 20 calories per 100-gram serving. Unique fruit essences that impart a floral aroma also have an antioxidant effect.

Beneficial features

Adding yuzu to your diet provides many health benefits, including:

strengthens the immune system;
helps to lose weight;
relieves nausea;
reduces the risk of chronic diseases;
improves skin health;
prevention of acne and other skin inflammations;
protects against colds and flu;
lowers blood pressure;
treats indigestion;
improves blood clotting;
prevents cognitive decline;
restores muscles in athletes.

For diabetes

Yuzu may have anti-diabetic effects. In a mouse study, peel extract helped regulate blood sugar levels.

When losing weight

A 100-gram serving of yuzu contains just over 20 calories, making it popular among those trying to lose weight.

During pregnancy and lactation

Pregnant and lactating women should not consume yuzu, as its effect on the health of this category has not been studied.

Contraindications and side effects

When used as a seasoning, yuzu is not harmful to health. But drinking juice or drinking juice can cause increased stomach acidity (reflux) and worsen gastritis. If you are allergic to citrus fruits, do not consume yuzu. Symptoms of an allergic reaction may include:

tingling and itching of the lips, tongue and throat, as well as redness and swelling;
contact dermatitis (burning, itching or dryness, peeling of the skin);
gastrointestinal problems.

If you experience these side effects from yuzu, stop using it and consult an allergist.

But for most people, yuzu is a safe and healthy option for adding flavor to food, improving mood and promoting health.

SAVE USEFUL INFORMATION ON YOUR FAVORITE SOCIAL NETWORK PAGE:

What does yuzu look like - photo and description

The fruit looks like a cross between a lemon and a small tangerine or lime. It is slightly smaller than a tennis ball - approximately 5.5–7.5 cm, but can be the size of a regular grapefruit (up to 10 cm) or larger. The peel is loose, slightly wrinkled. Depending on the degree of ripeness - from green to orange-yellow. Also, the color may be uneven - yellow-green.

Inside the yuzu, most of the mass is occupied by inedible seeds and thick partitions. The pulp is divided into segments that are easily separated. May contain up to 30 large, cream-colored, teardrop-shaped seeds.

Use in cooking and recipes

In cooking, yuzu is usually not eaten alone, but rather the juice and zest are used as an acidifying agent. Can be added to sweet and savory dishes.

How and with what to prepare yuzu

The juice from green yuzu is richer than that from lemon or lime. Therefore, you only need a few drops to add to drinks. It is used more as a seasoning than regular fruit juice.

In sweet recipes, yuzu juice is best used as an aromatic essence. Add a few drops to flavor custards, jelly, panna cotta and meringues.

The soft flower zest of ripe yuzu is grated. It can be added to stewed vegetables, custard and fish. In Asia, it is sometimes added to miso, vinegar, and some Japanese teas. The green peel is also used as a seasoning.

Where else can you add yuzu juice and zest:

alcoholic and non-alcoholic drinks and cocktails;
Asian style soups;
sushi rice;
Ponzu sauce;
cottage cheese, cakes, cookies;
marinades for meat and fish;
sauces, salad dressings and mayonnaise;
teas;
sorbets.

Yuzu goes well with cinnamon, cloves, ginger and soy sauce.

How to use yuzu powder

Yuzu powder is added for flavoring to baked goods, jams, pie fillings, spice mixtures (for example, combined with lemon, pepper, rosemary and sage) and sauces.

If you have fresh yuzu fruit, you can make your own powder. First prepare and dry the zest:

Using a sharp knife with a thin blade, cut off only the yellow part of the peel.
Place the cut strips on a baking sheet, skin side down, in a single layer.
Let them dry in a fairly warm room for 3-4 days until they wrinkle and are no longer wet. Slow drying leaves more aromatic oils behind.
Stir the zest daily until it becomes dry and brittle.

Store dried zest in a dark place in a tightly closed, clean jar.

To make powder, crush it in a mortar or blender.