Ichigosan Strawberries
Estimated Inventory, lb : 0
Description/Taste
Ichigosan strawberries are a small to medium-sized varietal and have an elongated, conical shape with broad, sloping shoulders tapering to a slightly pointed, curved tip. Each strawberry is topped with a prominent, frilly, green-leafed cap, and the textured leaves are broad, large, and flat with a jagged nature. The fruit’s saturated red surface is glossy, delicate, smooth, and taut, being easily damaged or bruised with extensive handling. The surface is also covered in tiny yellow to green-brown specks that resemble seeds, better known as achenes. These specks are embedded into the strawberry’s red surface and add a subtle crunch when consumed. Beneath the exterior, the flesh is mostly red with some white marbling and has a firm, aqueous, plump, tender, and soft texture. Ichigosan strawberries release a fragrant, fresh, and sweet aroma when ripe. The variety is edible raw once mature and is known for its mild sweetness mixed with subtle acidity, creating a delicate, fruity, sweet, and tangy taste.
Seasons/Availability
Ichigosan strawberries are available in Japan from winter through spring, typically from December through May, sometimes extending into mid-June.
Current Facts
Ichigosan strawberries, botanically classified as Fragaria ananassa, are a Japanese variety belonging to the Rosaceae family. The sweet, subtly tangy cultivar was developed in the early 21st century in the Saga Prefecture as the signature commercial variety. Historically, the Saga Prefecture was known for its Saga Honoka strawberry, a variety commercially released in 1998. The cultivar was successful for several years, but over time, it was licensed to growers in other prefectures, saturating production. Ichigosan strawberries were bred approximately twenty years after Saga Honoka to become a new variety unique to the Saga Prefecture. Growers favor Ichigosan strawberries for their high yields, producing 15 to 20 fruits per plant, while Saga Honoka produces around 8 to 10 fruits. The variety is grown in greenhouses, pollinated by honeybees and bumblebees, and hand-harvested to protect the fruit’s delicate nature. Ichigosan strawberries are favored for their classic, conical shape, juicy flesh, and sweet taste. Since its release, Ichigosan strawberries have been sold fresh throughout Japan and are notably incorporated into a wide array of confectionaries at dessert and sweet shops.
Nutritional Value
Ichigosan strawberries have not been extensively studied for their nutritional properties. Strawberries, in general, are a source of potassium, magnesium, and vitamins A, B6, C, K, and E. Potassium balances fluid levels within the body while replenishing electrolytes, and magnesium helps the body control daily nerve functions. Vitamin A maintains healthy organs, vitamin C strengthens the immune system, vitamin K helps the blood coagulate for faster wound healing, and vitamin E guards the cells against the damage caused by free radicals. Strawberries also provide antioxidants, calcium, phosphorus, fiber, copper, manganese, folate, and iron. Antioxidants help reduce inflammation, while calcium and phosphorus support bones and teeth. Fiber regulates the digestive tract, copper helps the body produce red blood cells, and iron produces the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Ichigosan strawberries have a sweet, subtly tangy flavor suited for fresh and cooked preparations. The variety is popularly eaten out of hand in Japan and should be lightly washed just before serving. Ichigosan strawberries can be sliced and served as a fresh topping over crepes, parfaits, oatmeal, salads, and fruit medleys. They can also be layered into sweet or savory sandwiches or blended into beverages such as shakes, smoothies, and lemonades. In addition to fresh preparations, Ichigosan strawberries are often incorporated into desserts in Japan. The fruit’s sweet taste is added to cream-based desserts, including cannoli, or it is blended and frozen into ice cream and sherbet. Strawberry ice cream is commonly layered into frozen sandwiches, and the fruits are blended into batters for muffins, pancakes, cakes, and cookies. In Tokyo, Ichigosan strawberries are seasonally served in daifuku, a chewy mochi, and a dough filled with strawberry puree and chocolate chips. The variety is also added to dumplings, sundaes, and tarts. Beyond desserts, Ichigosan strawberries are simmered into jams and jellies, mixed into puddings, or cooked into sauces for savory meat dishes like lamb. Ichigosan strawberries pair well with dark chocolate, white chocolate, vanilla, maple syrup, brown sugar, and other fruits, including grapes, blueberries, pineapples, and bananas. The variety should be immediately consumed for the best quality and flavor. Strawberries have a relatively short shelf life and will only keep for a few days when stored in a container in the refrigerator.
Ethnic/Cultural Info
Ichigosan is the brand name of the varietal known as Saga i9. The brand name was created by copywriter Junpei Watanabe in Japan as a name that would be easy to remember for consumers. “Ichigo” means “strawberry” in Japanese, and “san” is a title of respect added to names that roughly translates to “Mr., Ms., or Mrs.” This name is meant to evoke a playful and polite tone, often paired with marketing featuring a logo with a silhouette of a young girl. Creative director Kazufumi Nagai created this logo and represented a strong-willed girl evoking a sense of pride for the prefectural fruits, also embodying the strong characteristics of the strawberry. One of the Saga Prefecture’s methods for promoting Ichigosan strawberries is hosting an annual strawberry-centered collaboration with dining establishments in Omotesandō, a street with shops and restaurants in Tokyo, Japan. In 2024, the promotional event was called Ichigosan-do 2024 and lasted from January through March. It was the third year the celebration was held, and over ten restaurants, cafes, and dessert shops featured various dishes highlighting Ichigosan strawberries. Some of the most popular Ichigosan strawberry dishes included a Napolean pie, crepe, sandwiches, a Dutch baby, cream tarts, and strawberry-flavored beverages.
Geography/History
Ichigosan strawberries are native to Japan and were bred in the Saga Prefecture in the early 21st century. The variety was bred from a cross between Yayoihime and Sakei No. 14 strawberries. Yayoihime strawberries, its pollen parent, are valued for their sweetness, while Sakei No. 14, its seed parent, has favorable cultivation characteristics. Ichigosan was created in 2010, and over 15,000 test strains were made during the development of the variety. The cultivar was also evaluated for over seven years before it was commercially released in 2018. Ichigosan strawberries were developed as a part of the Next Generation Variety Development Project, a program that ran from 2010 to 2016. This project aimed to develop a new and improved strawberry variety that could eventually replace Saga Honoka strawberries, an older Saga Prefectural cultivar. Ichigosan strawberries were the choice variety developed from this program, and they were the first strawberries released from the Saga Prefecture since the 1998 debut of Saga Honoka. Today, Ichigosan strawberries are grown in the Saga Prefecture, mainly in the Shiroishi, Chubu, Sajo, Kanzaki, Midori, and Eastern districts. When in season, the strawberries are locally sold throughout the Saga Prefecture and are also shipped to other regions in Japan, including Kyushu, Kanto, Chugoku, and Kansai.
