Tochigi Prefecture has reigned as the nation’s top strawberry producer for 55 consecutive years since 1968. It now calls itself the “Strawberry Kingdom of Tochigi,” and has become a nationally renowned strawberry production area. Why has strawberry production continued to develop so well in Tochigi Prefecture? We visited the Strawberry Research Institute of the Tochigi Prefectural Agricultural Research Center to find out.

Translated with DeepL.com (free version)

A research institute specializing in strawberries that produced “Tochiotome” and “Skyberry

It is a 45-minute drive south of Utsunomiya City in the central part of the prefecture, the prefectural capital. The Strawberry Research Institute is marked by a red roof visible in the rich countryside. This facility became a research institute specializing in strawberries in 2008. Until then, it was a branch of the Agricultural Experiment Station in Utsunomiya City that conducted research on several crops, including strawberries, but when an organizational review was conducted, it was reborn as the only research institute specializing in strawberries in Japan, operated by the prefecture.

The institute has two major functions: one is to conduct marketing research and analysis of strawberry-related distribution and consumer trends, and the other is to research and develop new varieties and cultivation methods and techniques.

Including the Institute’s predecessor organization, the history of the Institute is more than 50 years, starting with the development of the “Nyoho” variety in 1985, and continuing to the present, with the prefecture having developed 10 varieties. The Tochiotome, which is famous throughout Japan, and the Skyberry, which is suitable for gift-giving, are just a few of the varieties that can only be enjoyed at tourist strawberry farms. Tochigi’s strawberry lineup is diverse, including “Tochihime,” which can only be enjoyed at tourist strawberry farms, “Natsuotome,” which can be harvested in summer and fall, and “Milky Berry,” which is a white fruit. And now, “Tochiaika,” born in 2018, has grown to become the future of the “Strawberry Kingdom of Tochigi.

How did Tochigi Prefecture become the best strawberry producing area in Japan?

Why did strawberry cultivation become so popular in Tochigi Prefecture in the first place? Looking at the ranking of strawberry yields in order from second place down, we find Fukuoka Prefecture, famous for “Amaou,” Kumamoto Prefecture with “Yubeni” and “Koi Minori,” Aichi Prefecture with many varieties developed in other prefectures, such as “Tochiotome” and “Shohime,” and Nagasaki Prefecture with the majority of “Yumenoka” cultivated in the prefecture. Many areas have relatively mild climates, and the climatic conditions appear to be different from those of Tochigi Prefecture, which is cold and harsh even in the Kanto region.

It is said that strawberries were first introduced to Nagasaki from the Netherlands at the end of the Edo period. However, they did not spread quickly, and it was not until the Meiji period (1868-1912) that full-scale cultivation began. However, strawberries were a luxury item at the time, and it was not until the Showa period (1926-1989) that they became accessible to the general public. At that time, strawberries were mainly grown outdoors in open fields, and the harvest season was limited to early summer from May to June.

It was only after the war that Tochigi Prefecture expanded strawberry production. In order to increase farmers’ profits, someone paid attention to strawberries as a crop that could be used as a back crop for rice. That person was Ichiro Niida, a member of the town council of Mikuriya Town (present-day Ashikaga City). At the time, the northern limit of strawberry cultivation was in Kanagawa Prefecture, and it was thought to be difficult to grow strawberries in Tochigi Prefecture. He made numerous trips to Shizuoka and Kanagawa prefectures, which were advanced strawberry cultivation areas, to study the cultivation methods suitable for the environment of Tochigi Prefecture, despite repeated failures. Over a period of nearly 10 years, he succeeded in expanding the cultivation in the 1960s. He expanded shipments to Tokyo, Hokkaido, Niigata, and other areas.

When greenhouse cultivation was not yet widespread, strawberries were in season from spring to early summer. Mr. Nieda also took on the challenge of accelerating the harvest season. In autumn, when the days are short and the temperature drops, the strawberry puts forth flower buds, which are the source of flowers, and when it gets colder, they go dormant. Then, after a certain period of low temperatures of 5°C or less, they wake up from dormancy and bloom and bear fruit in the spring when the temperature rises. The cold season was also important for strawberry cultivation. At the time, however, this was before the widespread use of greenhouse cultivation, in which the temperature could be mechanically controlled. In such a situation, Mr. Nieda and his colleagues tried “Koureichi Ikubyo,” a method of bringing seedlings to high altitude and cold regions such as Senjogahara in Nikko during summer and fall. By bringing the seedlings to colder temperatures earlier than before, they were able to put on flower buds earlier, thereby accelerating the harvest period. This would also boost the farmers’ profits. The challenge bore fruit, and strawberries, which were previously harvested in May and June, were successfully shipped earlier in the year. In addition, in the mid-1960s, it became possible to grow strawberries in plastic greenhouses, which also helped to expand production.

Originally, strawberries were a fruit of early summer. Later, through research into cultivation techniques and the continuous improvement of strawberry varieties, the shipping season has moved even earlier, and strawberries now have the image of a winter fruit. It is believed that the earlier shipping season is due in large part to the Christmas season, when demand for cakes is at its peak. Our predecessors continued to respond to the needs of the market in order to contribute to farmers’ profits. The result of their efforts may be the bright red strawberries shining on Christmas cakes.

The climate suitable for growing strawberries and their creators

Thanks to the efforts of Mr. Nieda and others, the foundation for strawberry cultivation in Tochigi was laid. The institute says that the natural environment of Tochigi Prefecture is suitable for strawberry cultivation.

Tochigi Prefecture has long hours of sunlight in winter, and the abundant light is essential for strawberry cultivation. In addition, the fertile land nurtured by high-quality groundwater from the Nikko mountain range and other mountains is also suitable for strawberry cultivation. The large temperature differences between summer and winter, and between morning and night, are also believed to enhance the sweetness of strawberries.

In addition to these climatic conditions, the institute also attributes the growth of strawberry cultivation to the “honest and serious” nature of the farmers in the prefecture. Each strawberry is harvested by hand to determine the degree of ripeness and shape, and to avoid damaging the berries. The beautiful strawberries on store shelves are the result of the diligent work of the growers. The patience and care of the growers are essential to continue growing and shipping a large number of strawberries.

The long road to developing new Tochigi strawberries

Strawberry breeding is a major role of the institute. In the greenhouses on the premises, research is conducted to create new varieties by crossbreeding varieties with various characteristics. In breeding, the center focuses on the following points: sweetness and taste, abundant harvest, and resistance to disease. On top of that, it is also important to have “sweet and tasty” taste, “firm fruit that is not easily damaged during the distribution process until it reaches the store shelves,” and “long shelf life in the store shelves. The new variety “Tochiaika” was completed in 2018 after meeting these requirements. The ease of cultivation for farmers, combined with its low acidity and pronounced sweetness, has resulted in the new Tochiaika variety now accounting for more than 60% of the prefecture’s total acreage, surpassing Tochiotome, which had held the top spot for many years.

Tochiaika” is also an elite company that has passed through a rigorous selection process.

If a so-called “good variety” could be developed, it would greatly contribute to the development of strawberries in Tochigi Prefecture. However, it takes at least seven years to bring a new variety to the market. For example, a sweet variety may be crossed with a disease-resistant variety, or with a variety that produces a high yield, and the crossbreeding patterns vary. The staff members repeatedly select the strawberries they grow, and only those varieties that have passed the selection process are allowed to be released to the public. For example, in the first or second year of cultivation, the staff members in charge of strawberry production actually look at and taste each variety to select the best ones. Moreover, since the taste of strawberries changes depending on the season in which they are grown, they must also pass an overall evaluation that takes into account seasonal changes in taste. The development of strawberry varieties, like the cultivation of strawberries by farmers, is a continuous and steady process.

Soil Cultivation and Upland Cultivation. The Need for Technology in Strawberry Cultivation

The institute is also developing strawberry cultivation technology. Most of the strawberry cultivation in greenhouses is divided into “soil cultivation,” in which strawberries are grown on the ground, and “elevated cultivation,” in which strawberries are grown on benches about one meter high. Although “upland cultivation” has the advantage of freeing farmers from the physical burden of bending at the waist while harvesting, many farmers in Tochigi Prefecture choose “soil cultivation” due to concerns about the cost of introducing this method. There is also a persistent view that “soil cultivation” has a better effect on flavor, based on the belief that soil absorption of soil components and soil temperature are more stable. However, the institute believes that by controlling the environment, strawberries of the same quality as those grown in soil cultivation can be grown in upland cultivation, and that there are also advantages to manualizing cultivation methods that tend to become impersonal.

In the greenhouses of the elevated cultivation system, a CO2 generator to promote photosynthesis and an automatic ventilation system that monitors air temperature, humidity, and soil temperature are installed. The company is also conducting research on the best way to use each type of equipment for each variety, and is using this research to provide advice to farmers who are planning to install such equipment. The laboratory, which believes that “the latest technology is necessary for the future of strawberry cultivation,” is playing a key role in laying the groundwork for such technology.

The Future of Tochigi, the Strawberry Kingdom

All of us at the institute are committed to producing a better strawberry variety every year that surpasses all previous varieties,” says Mr. Mitsui, a special researcher at the institute. Even so, it is very difficult to produce a variety that surpasses the “Tochiaika” variety, he says. It is absolutely necessary to produce a variety with a good balance of sweetness and acidity for consumers, and also to be able to produce large quantities in order to increase the profitability of producers. Combining this with other factors such as disease resistance and resistance to bruising, it will be a more difficult road to achieve a level beyond the current “Tochiaika” level. Nevertheless, the staff members never give up and continue their research diligently every year. Their goal, now and in the future, is to “produce more attractive strawberries, increase the profitability of farmers, and encourage young people to participate in strawberry cultivation. They also have a goal of focusing on exporting their products overseas in the future.

It is not always possible to produce new varieties during their tenure. Even so, they will continue their research for decades, keeping their technology and thoughts connected. There will be challenges to overcome in the future, such as the aging of the population, the decrease in the number of producers due to population decline, climate change, and changes in consumer trends. Nevertheless, there are many people here who have inherited and developed the foundation of strawberry cultivation that Ichiro Nieda once painstakingly built. They are committed to the farmers and to producing strawberries that will please consumers. As long as these people exist, the future of the “Strawberry Kingdom of Tochigi” is bright.

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Niigata is famous for its agricultural products such as Koshihikari rice, but there are also many brands of vegetables and fruits that are unique to Niigata. Echigohime,” large strawberries filled with juice, is one such example. Every year when spring arrives, farms around Niigata are crowded with strawberry pickers, and supermarkets in the prefecture are filled with the rich, sweet aroma of strawberries.

Echigohime” from Saito Strawberry Orchard

Mr. Mitsuru Saito, the representative of Saito Ichigoen, located in Tsubame City, known for its world share in the production of Western tableware, was originally a rice farmer for many generations. However, rice production alone was not enough to make a living, so he worked for a local metal processing company as a so-called dual-income farmer, taking time off from work during rice planting season to balance his two jobs. However, when he turned 50, the recession forced him to quit the company where he had worked for many years. At a crossroads in his life, Mr. Saito decided to live solely on farming for the rest of his life. However, he could not make a living only by growing rice. So what would he do? What he decided to do was to grow strawberries, which he says he loves.

I like strawberries, so let’s grow them. I am sure they are easy to grow. However, strawberries are a very delicate fruit that is not suitable for growing in cold regions. At the time, strawberries were not a major agricultural product in Niigata Prefecture, and to the surprise of no one in the Tsubame area, no one was growing them yet. This is where Mr. Saito’s intense study and ingenuity began. First of all, Niigata winters are cold, so greenhouses and shelves are necessary. He chose the right kind of soil for cultivation, improved materials and fertilizers, and devised unique methods such as the use of charcoal and seaweed. Efforts were also made to create an environment that is easy to work in. Normally, strawberry planting begins in October and harvesting continues until June. Mr. Saito, however, has devised a method of increasing the planting period to August and September, when it is still hot and summery, so that a large number of strawberries can be harvested in stages over a long period of time. Mr. Saito’s production policy is not “quality over quantity,” but rather ” both quantity and quality. This year marks the 21st year of his strawberry production, which he has continued to improve and innovate. He has received the Minister of Agriculture, Forestry, and Fisheries Award and the Niigata Prefecture Governor’s Award as a producer of “Echigohime.

Why Echigohime, with its high sugar content, is called the “Miracle Strawberry

Echigohime” was registered as a variety in 1996, and was named after a pretty and fresh princess. It is a large-grained variety with high water content and very juicy. It has a strong sweetness and soft flesh. Mr. Saito says sincerely, “When I grow strawberries myself, I think there is no other strawberry that tastes as good as this one. However, compared to Tochiotome from Tochigi Prefecture, which was born in the same year, Echigohime has a much lower level of recognition nationwide. In fact, most of the production is consumed in Niigata Prefecture. The reason why Echigohime is not readily available throughout Japan, including the Tokyo metropolitan area, is due to the softness of its pulp. The large, heavy individual grapes are delicate and easily damaged, making them unsuitable for long-distance distribution.

Also, if the strawberries are stacked in a pile like the packets of strawberries often seen in supermarkets, the tender fruit will be crushed, making it impossible to put them on display in stores.

For people outside of the prefecture, these strawberries are hard to come by, and are truly a rare treat.

Because of this, Saito Strawberry Orchard has mainly sold strawberries directly at the farm, such as all-you-can-eat or by weight, but has recently started shipping strawberries picked in the morning all over the country. However, in recent years, the company has begun shipping strawberries picked in the morning all over Japan. This is because high-quality packing materials have been developed to minimize damage, making it possible to reduce the damage caused by transportation. The company is now able to ship widely throughout Japan, from the Tokyo metropolitan area and Hokkaido to Okinawa in the south.

Mr. Saito’s strawberries are characterized by a sugar content of 10 to 12 degrees, with a maximum sugar content of 15 degrees, which is one of the sweetest among strawberries. Even so, “It is a matter of course to produce delicious products. It is not enough to just make them sweet,” says Mr. Saito. He is particular about not only sweetness, but also moderate acidity and texture. Even with the same variety of strawberries, the balance of taste varies from farmer to farmer. The ” Diamond Echigohime,” a rare strawberry that can only be harvested for 10 days in February, is almost the size of a baseball, and its freshness and sweetness are even stronger than the regular Echigohime, making it almost like biting into a peach. Furthermore, ” Mankan-no-megumi, ” the ultimate version of Diamond Echigohime, reigns supreme as a miracle strawberry that only 0.2% of the entire greenhouses can harvest. Mr. Saito has created this masterpiece after more than 10 years of trial and error in his quest to produce a special strawberry that would please those who eat it and remain in their memories forever. Because of its rarity, it is only available by reservation, but it is one that I would like to try someday.

The smallest of steps and the timing of the smallest of operations directly affect the taste of the strawberry, and the large Echigohime produced by Mr. Saito, which can be said to be the crystallization of 20 years of skill and effort, is definitely worth tasting when it is freshly picked.

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Only producer of strawberries in Tohoku

Tochigi comes to mind when speaking about strawberry production. Indeed, Tochigi is No.1 in production volume and value. Next follows Fukuoka Prefecture, famous for ”Amaou”, and Kumamoto Prefecture, famous for ”Hinoshiduku”. Miyagi ranks No.10 in Japan (as of 2009). It may seem surprising that strawberry is ranked No.10 since the Tohoku area produces many kinds of fruits. One of the reasons for this is that the cold climate is not suitable for strawberry cultivation. Watari-cho and Yamamoto-cho are the leading areas for strawberries in Miyagi. This area didn’t really have a speciality product, and began growing strawberries about 50 years ago. Today, this is the only area producing strawberries in the Tohoku region.
A variety drawing much attention is one called ”Mou Ikko”, a brand unique to Miyagi. It is a cross between a variety from Shizuoka, and ”Sachinoka” from Saga Prefecture.

The ocean breeze makes strawberries sweet

”Sachinoka” is a variety from Saga Prefecture. If you think about the geographical features of Saga, there is a similarity in the coastline. So the variety matches the coastal climate. Its said that the ocean breeze did the trick.” said Seiichi Ono, a strawberry farmer. Miyagi’s brand ”Mou Ikko” is a variety with a pleasant balance of sweetness and tartness, and a pretty red color. The ocean breeze did the trick. Watari-cho and Saga Prefecture. They are geographically very far apart, but who would have thought a ”strawberry” connection?

I want to do this job forever.

The Watari area, where Ono owns several greenhouses, was hit hard by the Tsunami of the Great North Japan Earthquake. The flatlands near the coastline were totally ruined. Out of 230 strawberry farmers, only 60 were able to resume cultivation as of November 2012. The three greenhouses Ono owned were also washed away by the Tsunami.
He was able to build new green houses with the help of a reconstruction grant, but until then, he had to take up other jobs than farming, such as driving a taxi.
”But farming suits me. Being a ”salaryman” didn’t suit me at all. But I was thankful to have any job at that time.”, he looks back. He renewed his desire to continue as a farmer in Watari, and he is now using ”bench cultivation” where strawberries are grown in higher locations in the greenhouse. If you grow strawberries in open air, you have to bend down, so it is quite a strain on your body.
”You know, my Dad is 80 years old. He can pick strawberries though his back is bent. We want to grow strawberries together as long as possible.” he added, looking at the red ripening strawberries.

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How to tell good strawberries

This is the farm that produces the ”Tonoka” that was highly praised by the pâtissier Toshihiko Yoroizuka. Because of the demand for cakes at Christmas, it is not rare to see strawberries in December. But Takehiro Yagioka told us that for eating the fruit itself, he wouldn’t recommend those that are shipped in December. Their roots are not fully grown, and the plant itself is not mature. There is no depth in the taste of the fruit. ”Then how do you tell good strawberries?” asked Nakata. There were two points. Those with calyxes that are bent upwards and backwards. That’s a sign that it’s ripe. Another sign is fruit with an irregular shape. These have a slower growth speed, giving ample time for the fruit to develop its full taste.

Particularity about the soil

Takehiko Yagioka whom we interviewed, experienced office work in Tokyo for 9 years before he took up the family business of strawberry farming. When he came back to his hometown to grow strawberries, a local friend told him that the aroma of soil was in him. ”The expression ”aroma of soil” really appealed to me, and so I decided to name these strawberries ”tonoka” (aroma of soil).” One key to Yagioka’s strawberry farming is being particular about soil.
His preparation of soil involves mixing organic matters to the soil in the summer, soaking in mineral rich groundwater, then covering the field with a plastic sheet to kill off any germs with the heat, and preparing for planting in autumn. The strawberry plants will then soak up all the nutrients, which is reflected in the taste of the fruits.

Believing in the taste of strawberries and going to processed food

Yagioka had been helping his parents work on raising strawberries and had a certain degree of understanding about his work. However, when he actually started the business, his ideas about farming changed dramatically. It wasn’t just about raising crop, but product development, and building sales channels were also important elements of farming. He realized how rewarding this job was.

”All strawberries are sellable. The fruit that can’t be sold as is, i.e. ones that are deformed or too ripe, they can be sold as processed products. I don’t want to have what I made go to waste.” So he developed products like dried strawberries and strawberry ice cream. He sold the ones that are not good looking but taste good to cake makers etc. who would slice them and use them between cake layers. As a result, almost all of his strawberries could be sold, with none going to waste. He believes in the taste of his strawberries, and even cares about the end products.

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The sun setting in the horizon, the strawberries grow with the grace of sun

A big greenhouse stands here in the plains of Shimotsuma, Ibaraki Prefecture, one of the few places in Japan where you can see the sun setting into the horizon. In the greenhouses are strawberries. Strawberry Fields started its business 13 years ago. Kenji Endo, representative, was not a farmer by birth. ”Why strawberries?” was a natural question for Nakata. ”Well we had to make money somehow and for that, I figured we had to make a difference in product quality, and if people could taste the difference, we could be successful. I also thought strawberries were the perfect crop to make people happy.” While we thought that the big greenhouse was a result of expansion based on experience, the unexpected answer was that he had started out with the big house. ”We actually built a big farm at the beginning, only to realize that it was too much for just my wife and I to handle. So we had to do a lot of research to run this place.”

The strawberries are a masterpiece re-invented by the Japanese

The first thing we noticed in the greenhouse is the background music. Beatles, Mozart, movie soundtracks, Vivaldi… ”Is it effective?”Nakata asked. ”Yes I think it’s improving their health.” laughed Endo as he answered. At Strawberry Fields, they have never disinfected the soil so that they can take advantage of the microorganisms in the soil. ”It is said that the power of soil weakens when it is continuously farmed. But as far as we are concerned, our soil keeps getting better every year.” That’s how thorough his soil making is.

”When I asked my farming master about the key points in growing delicious strawberries, he just told me to ”ask the strawberries”.” Endo said that the production method that doesn’t question the time and labor that goes into the product is unique to Japanese culture. He says Japanese strawberry farming is of another dimension from foreign methods. ”Strawberries, if you try to make them convenient for you, it just doesn’t work. So I’m their servant. I think it’s very Japanese to spend your time on something so irrational. I think strawberries were re-invented in Japan. And it’s a masterpiece. ” Crops do not grow deliciously without this much care. The farmers whom we visited all said the same thing. This zealous attitude is what supports the taste.

Producing the white strawberry ”Scent of First Love”

White strawberries are produced by only a few farmers in Japan. As the name indicates, it’s white inside and out. The ”Scent of First Love” is sold in department stores in the Kanto area and their surprising look, as well as the firm taste and sweetness, has won great popularity. ”It’s really amazing. It looks unripe but it is sweet and tasty. Is there a difference in how it’s grown?” Asked Nakata. ”No, it’s not that different. But it’s a bit more sensitive than conventional types, and it requires more nutrition.” It is white but its nutritional content does not differ from conventional strawberries. It’s a puzzling fruit. If you happen to come across white strawberries, we suggest you try it.

Endo said he wants to grow delicious strawberries and white strawberries in hopes of bringing smiles upon the faces of customers. There are so many people who look forward to strawberries grown in sunny Ibaraki every year.

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“Tochihime” Can Only be Eaten in Tochigi

Tochigi is known as the strawberry capital of Japan. And Tochiotome is a strawberry variety synonymous with Tochigi. That is how famous Tochiotome is. However, since Tochiotome is permitted to be produced anywhere, not all Tochiotome are grown in Tochigi Prefecture.

On the contrary, there is a variety of strawberry that can only be eaten in Tochigi. It is Tochihime produced here at Ojima Farm. Since the berries are very soft and cannot be transported far way, they are mostly grown at tourist farms where visitors pick strawberries themselves. According to Yoichi Ojima, there may be less than 20 farms which produce Tochihime in Tochigi Prefecture.

How to Choose a Delicious Strawberry

The characteristics of Tochihime are that they are strong in sweetness and less sour. There is a distinctive difference in taste compared to Tochiotome which is well-balanced in sweetness on sourness. Tochihime has a different tastiness from Tochiotome. Some repeatedly visit Ojima Farm in search for that taste.

Nakata asked how a delicious strawberry can picked out. “The further apart the seeds are, better the taste.” Said Ojima. Not a matter too many consumers would notice. Additionally, “It’s my impression” Ojima informed, “They shouldn’t be too red.” He says that if a strawberry is red all the way to the stem, it may not have good texture and lack in natural good flavor. That too is beyond the amateur mind.

Staying Close to Customer

“What do you value the most as a strawberry farmer?”, asked Nakata. We expected answers such as shape or taste of strawberries. However, the answer was “To satisfy our customers.” “It’s difficult because everyone feels differently about taste. So, it’s hard to make something that is the best. We produce Tochiotome as well, so I see many points.” Said Ojima and offered a Tochiotome. “This is also good, right? Some like Tochiotome, some prefer Tochihime. I’m thinking every day. So, it’s really good to manage a tourist farm. I get response from the visitors who eat the strawberries. I also get feedback at Tochiotome direct sales place. Those are real good references for me.

Some farmers may pursue what they think tastes the best. Ojima ultimately thinks about those who eat the strawberries. For example, “sake” come in many types flavor from sweet to dry. So do strawberries. And it is difficult to determine what is best when it comes to personal preference. That is why Ojima stays close to “those who eat the strawberries”.

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“Teichan Ichigo”, sweet, Neat, and Big

There is a kind of strawberry specially known for being “sweet and tasty” and “wonderfully large and neatly shaped” produced in Tochigi which is a large producer of strawberries. It is “Tochiotome” strawberry produced at Watanabe’s farm called “Teichan Ichigo”. Put this large and red strawberry in your mouth, and you will sense its sweetness spreading. No wonder it is so popular. For your reference, “Teichan Ichigo” was named after Teiji Watanabe who famous for being a master strawberry producer.
We talked with son of Teiji Watanabe, Takuma Watanabe who joined the farm at age 18 and has been growing strawberries along with his father. Presently, he has inherited the family business of producing strawberries.

Being Gentle with Strawberries

“I like this view.” Says Takuma-san and showed us through the house filled with rows of “Tochiotome” bearing fruits heavily. Nakata picks one and savor the sweetness.
“Like with tomatoes, there’s a way of growing them by cutting off water to leave sugar contents in the fruit. But I let them have good amount of photosynthesis and sending sugar to the fruit. That’s how I do it.”
Takuma-san explained his growing method, but an unexpected answer was given to Nakata’s question to why he doesn’t take the method of cutting off water.
“Because I feel sorry for the strawberries. Same as humans. I think they’d want water every day. I give them water and fertilizer and everything they want. Then, they respond. It’s interesting.”

Farming is Fun

Nakata asked while interviewing Takuma-san at the distribution station after visiting the greenhouse, “Have you ever considered changing the name “Teichan ichigo”?” Takuma-san answered and laughed, “I thought about changing when I inherited the farm, but I don’t want people to say they’re not as good as when my father made them. So, I still can’t change the name.”
Takuma-san, seeking for tastier strawberries, treats them gently. Watching him say “Farming is fun” and talking like he is really having fun, one can’t but help imagine that someday the name will be changed from “Teichan Ichigo” to “Takuchanichigo”.

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Huge and sweet, “Bijin-hime”

You would definitely be surprised to hear about a strawberry costing 50,000 yen a piece. But the strawberry named “”Bijin-hime (beautiful princess)”” made at Okuda Farm costs that much. The reason for the extremely high price is the size, sweetness, shine, fragrance, and color of each piece.
What is most remarkable is the size.
Surprisingly, each piece weighs 100 grams, making it three times bigger than the typical 3L sized strawberry. The Okuda Farm website shows a photo of the strawberry compared to a 500 yen coin. Take a look for yourself and you’ll see that its about three times larger than the coin. The significant size definitely gives impact.

The taste is also quite surprising. In Japan there is a saying, “”Peppers are small and hot. Japanese radishes are large and not hot””. However, this definitely doesn’t apply to “”Bijin-hime””. Despite the size, the sweetness is above 13 degrees, and it is quite smooth. Each piece is bright red and shiny, with a glow of its own.
The sweet fragrance tickles your nose as you bring the fruit to your mouth. There is no doubt that it is truly of the highest quality!

Satisfying the palate with jam

Because of its size, color, and shine, “”Bijin-hime”” is quite often used for decorating wedding cakes. Cakes adorned with “”Bijin-hime”” are sure to make a lasting impression.
Jams made from “”Bijin-hime”” are also very popular. Chunks of the strawberries remain, like a preserve, so it tastes almost like eating a fresh strawberry. When Nakata tasted the jam, he couldn’t help exclaiming, “”delicious!!””.
At Okuda Farm, they spent 13 years on research and experiment, and they were finally able to stabilize their production in 2010, producing “”Bijin-hime”” weighing a minimum of 80 grams. The miraculously large “”Bijin-hime”” strawberry will surely become a new specialty of Hajima, Gifu.

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