Koutoku Apples
Estimated Inventory, lb : 0
Description/Taste
Koutoku apples are a small varietal, averaging 200 to 300 grams in weight, and have a round, oblate, to flattened shape with a prominent concave base. The fruit’s shoulders are flat and somewhat square, and the skin is semi-thin, smooth, and glossy, occasionally covered in an oily coating. Koutoku apples ripen from green to golden yellow and showcase large patches of crimson, bright red, and dark red blush and striping. The amount of striping will vary per fruit, depending on sun exposure during cultivation. The surface also exhibits some lenticels. Underneath the skin, the pale yellow to ivory flesh is hard, dense, textured, and firm, with a crunchy, chewy consistency. The flesh is also known for its high juice content, sometimes pooling into air pockets around the core, creating a marbled appearance. The central fibrous core contains tiny black-brown inedible seeds that should be discarded before consumption. When ripe, Koutoku apples release a strong, fruity aroma and should feel heavy for their size, indicating juice content. The fruits are high in sugar, ranging from 14 to 16 degrees Brix, and are balanced with acidity, developing a refreshingly sweet, mild, and tangy taste.
Seasons/Availability
Koutoku apples are harvested in the late fall through early winter in Japan and can be stored until the late spring. The variety’s peak season for fresh eating occurs from November through January.
Current Facts
Koutoku apples, botanically classified as Malus domestica, are a rare Japanese variety belonging to the Rosaceae family. The late-season apples were naturally bred in the Aomori Prefecture in the 20th century and were selected as a commercial variety for their sweet, aromatic taste. Apple enthusiasts favor Koutoku apples for their smell, texture, and taste rather than appearance. Koutoku apples are smaller than other commercial varieties and often have discolored skin due to uneven sunlight exposure. This varied aesthetic has historically led the cultivar to be overlooked in retail markets. Over time, cooperatives and growers began marketing Koutoku apples using innovative campaigns, attracting attention toward the variety and its pleasantly sweet flavor. Since branding, Koutoku apples have become increasingly popular in Japanese commercial markets, but production of the variety is still small as it is challenging to cultivate. Koutoku apples, also known as Kotoku, are a fresh-eating cultivar valued for its refreshing, mild, and sweet nature. The fruits are seasonally sold through fresh markets in Japan and are sought after for their distinct honeycore.
Nutritional Value
Koutoku apples, like other bi-colored apple varieties, are a source of vitamin C to boost the immune system, fiber to regulate the digestive tract, calcium to build strong bones and teeth, and potassium to balance fluid levels within the body. The apples also provide vitamin A to maintain healthy organ functioning, antioxidants to protect the cells against free radical damage, manganese to produce connective tissues, vitamin E to reduce inflammation, and other nutrients, including folate, boron, zinc, copper, phosphorus, and magnesium. The honey-like liquid within the apple’s flesh is thought to contain ethyl esters, aromatic compounds said to enhance the overall sweet taste and fruity aroma of the fruits.
Applications
Koutoku apples have a sweet taste suited for fresh preparations. The variety is traditionally consumed out of hand and is favored for its high sugar content and juiciness. Koutoku apples are consumed at room temperature to enjoy their fragrance or chilled to enhance their sweet taste. The fruits are famous for their honeycore, which is a descriptor used for the sections of the flesh that are marbled with a glassy liquid. Honeycore is developed when some apple varieties are left on the tree to ripen. During maturation, extended periods of sunlight and heat on the apples cause a concentrated, sweet, sap-like liquid to leak from the intercellular walls, filling the air pockets within the flesh. The sweet liquid has high concentrations of natural sugar alcohol known as sorbitol, giving the apple yellow-hued spots. In Japan, these spots are known as "mitsu," meaning "honey.” Honeycore is a positive attribute in Japan and indicates the apples have reached peak ripeness on the tree. Koutoku apples can be sliced in half or cut into thin pieces to showcase their honey-filled flesh or the fruits can be chopped into salads, served on toast, or layered into parfaits. The variety can also be pressed into juice and consumed as a refreshing beverage or added to smoothies and shakes. Koutoku apples pair well with spices such as cinnamon, nutmeg, and cardamom, brown sugar, herbs including basil, parsley, and mint, and other fruits such as strawberries, pineapple, grapes, and melon. Whole, unwashed Koutoku apples will keep for 1 to 10 days when stored in a cool, dry, and dark location, such as a cellar or the refrigerator. It is recommended to wrap the fruits in newspaper and store them in a plastic bag. Koutoku apples will lose their juice in extended storage, so they should be consumed soon after purchase for the best quality and flavor.
Ethnic/Cultural Info
Koutoku apples that meet specific cultivation requirements and sugar levels are sold under the specialty brand Komitsu apples. This brand was developed to increase the popularity of Koutoku apples and highlight the variety’s ability to generate “honey” within the flesh. The pockets of liquid within the fruits are a desired trait among Japanese consumers and even though the variety is typically smaller than other Japanese commercial apples, the honeycore distinguishes the fruit in markets. Komitsu apples are nicknamed “honey-filled apples” and are a protected brand sold by JA Tsugaru. Apple growers who cultivate Komitsu are a part of a Komitsu Association that regulates and monitors the sale of the fruits to ensure quality is being met. Koutoku apples must have a sugar content higher than 16 degrees Brix to be considered a Komitsu, and the fruits must be fully ripened on the tree. Komitsu apples should also be heavy for their size, indicating honey juice content. It is said that growers can see the pockets of honey through the fruit’s skin when held in certain lights, and Komitsu apples can contain up to 80% honey, giving consumers a refreshingly sweet eating experience. If the fruits cannot meet these strict requirements, they cannot be sold as Komitsu and are sold under the Koutoku name.
Geography/History
Koutoku apples are native to Japan and were developed in the Aomori Prefecture in the 20th century. The variety was initially developed by Jinya Kimura, the director of the Aomori Prefecture Apple Experiment Station from 1952 to 1970. Mr. Kimura hybridized apple seedlings in his private orchard in Kashiwagi Town within the Minamitsugaru District in the 1970s, and it is said that he grew over 73 trees. One of the seedlings was selected from Mr. Kimura’s orchard and was examined by a team of other breeders and scientists as a possible new commercial variety. An application for variety registration was filed in 1984, and in 1985, the variety was officially recognized as a new commercial apple. Koutoku apples were thought to have been derived from Toko apples, but after DNA analysis was conducted, it was determined that the fruits were derived from a cross between Rom 16 and Fuji apples. After its official release, Koutoku apples struggled in markets as the variety varied in appearance and quality. Consumers overlooked the small apples, and at one point in its history, Koutoku apples were on the verge of extinction. Koutoku apples were saved by members of the Aomori Prefecture Tsugaru Ishikawa Agricultural Cooperative through increased marketing and promotion of the variety. Cooperative members pushed the apple’s unique honey features and developed a marketing campaign around the rarity of the variety. Today, Koutoku apples are still grown on a small scale and are challenging to find in markets, but the apples are increasing in demand as a seasonal delicacy. Koutoku apples are primarily grown in the Aomori Prefecture and are also cultivated in smaller quantities in the Yamagata, Ibaraki, and Fukushima Prefectures.
Recipe Ideas
Recipes that include Koutoku Apples. One
is easiest, three is harder.| Just One Cookbook |
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Japanese Apple Salad |
| Chopstick Chronicles |
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Japanese Apple Jam |
