Tochiotome Strawberries
Estimated Inventory, lb : 0
Description/Taste
Tochiotome strawberries are a medium to large varietal, averaging 30 to 40 grams in weight, and have a long, 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 fruit’s surface is smooth, glossy, and taut. Strawberries are covered in tiny yellow to green-brown specks that resemble seeds, described in scientific diagrams as achenes. These specks are embedded into the strawberry’s red surface and add a subtle crunch when consumed. The fruit’s skin ranges in color from pale to bright red and often showcases saturated hues. Underneath the surface, the flesh is also saturated and mostly solid, sometimes exhibiting a small cavity in the center and pockets of white surrounding the core. The flesh is firm, aqueous, plump, tender, and crisp. Tochiotome strawberries release a fragrant, fresh, and sweet aroma when ripe and range from 11 to 12 degrees Brix, a measurement of sugar. The flesh also contains moderate acidity, creating a balanced, sweet, sour, and fruity flavor.
Seasons/Availability
Tochiotome strawberries are available from November through June in Japan, with a peak harvest between February and April.
Current Facts
Tochiotome strawberries, botanically classified as Fragaria ananassa, are a Japanese variety belonging to the Rosaceae family. The sweet-tart cultivar was developed in the late 20th century and was selected for commercial release as an improved variety to replace older strawberries found in Japanese markets. Tochiotome strawberries are known for their large size, high yields, cold tolerance, and disease resistance. Consumers also favor the variety for its fragrant aroma, juicy texture, and sweet and sour taste. Tochiotome strawberries are one of the most commercially produced varieties in eastern Japan and are seasonally harvested by hand as a delicacy. The fruits are eaten out of hand, incorporated as edible garnishes and decorations on a wide array of desserts, or added to savory or sweet culinary preparations.
Nutritional Value
Tochiotome strawberries are a source of vitamin C, fiber, potassium, calcium, phosphorus, magnesium, iron, and folate. Vitamin C helps strengthen the immune system, contributes to collagen production, and improves complexion. Fiber regulates the digestive tract, potassium replenishes electrolytes and balances fluid levels within the body, and calcium and phosphorus support bones and teeth. Magnesium controls everyday nerve functions, iron develops the protein hemoglobin for oxygen transport through the bloodstream, while folate helps with cell growth and DNA production. The red coloring within strawberries indicates the presence of anthocyanins, pigments in the fruit with antioxidant properties to reduce inflammation and guard the cells against the damage caused by free radicals.
Applications
Tochiotome strawberries have a sweet and sour flavor suited for fresh and cooked preparations. The variety is recommended to be consumed out of hand as a stand-alone snack or dessert. Tochiotome strawberries should be washed before consumption and briefly chilled to enhance the flavor and natural sugars in the flesh. The variety can also be dipped in condensed milk or melted chocolate for a more decadent dessert. In Japan, Tochiotome strawberries are blended into sorbets and ice cream, sliced and layered in cream sandwiches, or served fresh in parfaits. The fruits are also used as edible decorations on cakes, tarts, and pies. In addition to decorations, Tochiotome strawberries are mixed into fillings and batters for muffins, bread, pancakes, and shortcakes, or they are simmered into jams, jellies, sauces, and other preserves. They can also be blended into shakes and smoothies, especially when combined with the grassy notes of matcha. While less common, Tochiotome strawberries are sometimes sliced into salads or served on cheese boards as a sweet addition. Tochiotome strawberries pair well with vanilla, chocolate, nuts such as almonds, pecans, and walnuts, and other fruits, including grapes, blueberries, melon, and pineapple. Whole, unwashed Tochiotome strawberries have a short shelf life and should be immediately consumed for the best quality and flavor. They will only keep for 2 to 3 days when stored in the refrigerator.
Ethnic/Cultural Info
Tochiotome strawberries were named for their native prefecture and beauty. The name Tochiotome is a combination of “Tochi,” describing the Tochigi Prefecture, and “otome,” meaning a “beautiful maiden” or something with “feminine beauty.” Tochigi is the variety’s native prefecture, and Otome is represented in the fruit’s red coloring, curvy nature, and natural beauty. In commercial markets, Tochiotome strawberries are sometimes sold under the name “Vine Berry” or “Vineberry.” This branded moniker was established in the Ibaraki Prefecture through Japan Agricultural Hitachinaka, one of the country’s agricultural organizations. Vine Berry is a commercial name for Tochiotome strawberries that have been hand-harvested with their green vines still attached. This indicates that the fruits have not been extensively handled as they were picked using the vines, protecting the strawberry's overall appearance. Less handling ensures less bruising and surface marks, signifying that they are fresher than other versions of the fruit.
Geography/History
Tochiotome strawberries are native to Japan and were developed in the late 20th century as an improved commercial cultivar of the Tochigi Prefecture. The variety was created by the Tochigi Prefecture Agricultural Experiment Station and was bred from a cross between Kurume No. 49 and Tochinomine strawberries. Kurume No. 49 is the mother, known for its large size and high yields, while Tochinomine, the male parent, is regarded for its sweet taste and size. Tochiotome inherited these favorable characteristics from its parent fruits and was registered and released as a new variety in 1996. After its debut, Tochiotome strawberries became a favored cultivar and were positioned to replace the commercially popular Nyoho variety. The strawberry showcased improved cultivation traits over Nyoho and eventually became the top variety grown in Tochigi, also acquiring the title of the “yokozuna of the east,” a phrase used to describe the best types of fruits. Today, Tochiotome strawberries are one of the most extensively cultivated varieties in eastern Japan. The fruits are primarily grown in the Tochigi, Chiba, Aichi, and Ibaraki Prefectures and are seasonally sold across Japan through high-end retailers and department stores.
