Koiminori Strawberries
Estimated Inventory, lb : 0
Description/Taste
Koiminori strawberries are a medium to large varietal, averaging 18 to 20 grams in weight, and have a conical, rounded shape with broad, sloping shoulders tapering to a blunt, curved tip. Each strawberry is topped with a small, green-leafed cap, and the fruit’s surface is smooth, taut, and glossy. Strawberries are covered in tiny green-brown specks that resemble seeds. These seed-like specks are called achenes and are embedded in the fleshy receptacle, the red portion of the strawberry. The fruit’s surface ranges in color from pale to bright red, and some fruits may have white patches beneath their green caps, depending on their cultivation and degree of ripeness. Underneath the surface, the flesh is primarily white with a red-pink ring beneath the skin and is mostly solid, sometimes exhibiting a small cavity in the center. The flesh is firm, aqueous, plump, and crisp. Koiminori strawberries release a fragrant aroma when ripe and range from 12 to 14 degrees Brix, a measurement of sugar. The flesh has a balanced, sweet, and sour flavor with fruity undertones.
Seasons/Availability
Koiminori strawberries are harvested in the winter through early spring. The variety is seen in commercial markets in Japan from December through April.
Current Facts
Koiminori strawberries, botanically classified as Fragaria ananassa, are a Japanese variety belonging to the Rosaceae family. The sweet, fragrant cultivar was developed in the early 21st century as an improved variety for commercial production. NARO, the National Agriculture Research Organization, sought to create less labor-intensive strawberries to help encourage strawberry cultivation. Koiminori strawberries were selected as a new variety for their easy-to-grow nature and high yields. The plants produce large fruits that tend to bunch together, making harvesting faster and simpler. Koiminori strawberries also have firm flesh, allowing them to be easily transported without the fear of damage. Most Koiminori strawberries are cultivated in controlled greenhouses that regulate temperature and other growing conditions to produce an extended harvest season. Since their release, Koiminori strawberries have become a popular seasonal fruit and are favored by consumers for their balanced, sweet, and sour taste. The fruit is sometimes labeled as Koi Minori and Koiminori Ichigo, the Japanese word for “strawberry.” Koiminori strawberries are primarily purchased as a fresh-eating fruit but are also used in various desserts and baked goods.
Nutritional Value
Koiminori strawberries have not been extensively studied for their nutritional properties. Some sources note that the variety may contain vitamin C, which can help strengthen the immune system and boost collagen production in the body. Strawberries, in general, also provide fiber to regulate the digestive tract, potassium to balance and replenish fluid levels within the body, and magnesium to control nerve functions. The red pigments in the skin and flesh indicate the presence of anthocyanins, which are antioxidants that help to reduce inflammation, and strawberries also contain some calcium, iron, and folate.
Applications
Koiminori strawberries have a sweet-tart flavor suited for fresh and cooked preparations. The variety is savored for its crisp flesh and is eaten out of hand as a snack or dessert. Koiminori strawberries can be added as a fresh topping in parfaits, served over ice cream, or topped over pancakes and waffles as a sweet addition. In Japan, strawberries are popularly dipped or drizzled in condensed milk. They are also sliced and layered into cream-based sandwiches, cooked into jellies, or incorporated into cookies. Koiminori strawberries can be used in any preparation calling for strawberries and are a popular choice for making shortcakes, cheesecakes, cake rolls, and sponge cakes. They are also used in daifuku, a chewy Japanese mochi dessert, tarts, and Mont Blanc. While less common, Koiminori strawberries are skewered and candied to create a crunchy snack that can be eaten on the go. Koiminori strawberries pair well with other fruits such as blueberries, kiwis, grapes, and melon, vanilla, brown sugar, maple syrup, chocolate, and spices, including cinnamon, ginger, or nutmeg. Whole, unwashed Koiminori strawberries should be immediately consumed for the best quality and flavor. The variety will keep for 2 to 3 days when stored in the drawer of the refrigerator.
Ethnic/Cultural Info
The name Koiminori was chosen for its ability to evoke feelings of dreams and wishes. “Koi” roughly translates from Japanese to mean “love,” and “minori” means harvest. When combined, the name is said to mean a “hope for abundant harvests and that dreams may come true.” Koiminori strawberries were also gifted a mascot to promote the brand in 2022. In Japan, it is common for products and companies to be represented by cartoon mascots, collectively known as yuru-kyara. “Yuru” means “loose or laid-back,” and “kyara” means “character.” These characters are designed to be cute, drawing from the Japanese kawaii culture, and have adaptable characteristics to encompass a broad fan base. Koiminori strawberries were given the mascot Kozukin-chan, a character dressed as a strawberry. This character is used to promote Koiminori strawberries and appears at special events, in promotional marketing materials, and social media campaigns. Japan’s mascot culture has rapidly expanded, and some of the characters have developed widespread followings and are recognizable across Japan.
Geography/History
Koiminori strawberries are native to Japan and were developed in the Kumamoto Prefecture in the early 21st century. The variety was created at the Kyushu Okinawa Agricultural Research Center of the National Agriculture Research Organization and was bred from a cross between a strawberry called 03042-08 and Kuma Keni 548, also known as Hinoshizuku. Six breeders, including Fujita Toshiro, Chatan Emi, Endo Minori, Kimura Takashi, Sone Kazuzumi, and Okimura Makoto, were listed as the creators of Koiminori, and the parent varieties were chosen for their high yields, large size, and flavor. Koiminori strawberries inherited these characteristics and were selected as a new commercial cultivar. In 2016, the variety was submitted to the Japanese government for registration and was granted registration in 2020. The cultivar was also planted in cultivation test sites in the Yamaguchi, Nagasaki, Kumamoto, and Oita Prefectures in 2017. Today, Koiminori strawberries are grown in Japan, and the main commercial cultivation regions are found on Kyushu Island within the Kumamoto, Saga, and Nagasaki Prefectures. The National Agriculture Research Organization is also studying Koiminori strawberries as a potential export cultivar to other regions in Asia. When in season, Koiminori strawberries are relatively easy to find in supermarkets, department stores, farmer’s markets, and wholesalers in Japan.
