We Are Tomodachi Spring 2018

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11Kazuhiro Tajiri (left) and Tatsumi Koba (right) at the Kumamoto Prefectural Agricultural Research Center distribute cultivation method manuals to farmers that have purchased seedlings.varieties, with the result being the sweet, juicy strawberry brands that are produced around Japan today.Kazuhiro Tajiri of the Kumamoto Prefectural Agricultural Research Center describes one of the challenges in developing a new brand. “Flavorful strawberries, measured in the pointed tip, have a balance of a 14–15 degree sugar content (brix) and 0.6–0.7% acidity. However, a combination of factors including firmness of the berry determines flavor, so mechanically determined data alone does not tell the whole story. In developing new varieties, we have to eat and evaluate thousands of strawberries one by one. This continuous tasting irritates the stomach, so we must take stomach medicine as we work.”Strawberry breeders face other challenges in their quest to develop delicious, marketable berries. A breed may receive a positive evaluation at the research center, but prove vulnerable to unexpected diseases in cultivation trials by farmers. Tatsumi Koba of the Kumamoto Prefectural Agricultural Research Center tells of the case of “Hinoshizuku,” a strawberry developed in 2003. “Although it received a very positive response for its flavor, its weakness to disease made it difficult to grow and control the delivery timing. To develop one breed takes about 10 years, and working to address these issues, we came out with the ‘Yubeni’ strawberry in 2015. Work to improve this breed still continues.”Breed improvement is not the only goal in the development of strawberries; simply growing a breed may lead to an inconsistent quality of flavor. The cultivation method must also be researched for each breed to reach its full potential. Details like exposure to sunlight, proper humidity and temperature, and how many fruits each branch should bear must be taken into consideration. Only breeds producing strawberries that meet exacting standards for flavor can be marketed in Japan and overseas.Have you tried Japanese strawberries? Please do! One taste will change your image of what a strawberry can be.Leading Japanese strawberry brandsMouikko (Miyagi Pref.)Has large, cone-shaped fruit; can grow in cold areas.Sachinoka (Nagasaki Pref.)Flesh firm and red to the core. Suitable for processed foods.Amaou (Fukuoka Pref.)Large fruit of consistent shape, distinctive flavor.Tochiotome (Tochigi Pref.)Pale red flesh, with well-balanced sweet and sour flavor.Nyoho (Tochigi Pref.)Slightly firmer flesh; keeps well. Suitable for processed food.Sagahonoka (Saga Pref.)Slightly firm flesh; less acidic, very sweet.Skyberry (Tochigi Pref.)Bred from “Tochiotome”; has good aroma and well-balanced flavor.Toyonoka (Kumamoto Pref.)Popular for high, early-season yields; has strong, sweet aroma. Beni-Hoppe (Shizuoka Pref.)Well-balanced sweet and sour flavor, rich taste.Hinoshizuku (Kumamoto Pref.)Juicy with sweet, subtle, less sour flavor.Akihime (Shizuoka Pref.)Long, cone-shaped fruit; soft, juicy flesh.Yubeni (Kumamoto Pref.)New variety registered in 2015; easy to cultivate.Aiberry (Aichi Pref.)Berries average 40 g (1.4 oz.) each. Moderately sweet, but juicy with nice texture.