Nearly all Japanese fruits are cultivated as affordable types alongside their expensive counterparts. A few of these fruits are native to Japan, and some were imported, but it’s safe to say that all of them have been cultivated in some way to be purely Japanese.
Nashi is the larger and rounder Asian cousin of the typical Pear. They are too good for jams or desserts because they contain too much water that's why they are usually enjoyed as gifts or eaten with guests for special occasions. These pears have been grown by the Japanese since the late Edo Period, and are an import from China.
This citrus fruit is often called "Satsuma" in many western countries. Meanwhile in Japan, they are known as "Mikan." These easy-to-peel oranges are originally from China, but re-introduced Japanese varieties are now the dominant type in orchards around the world. They are extremely popular, particularly during winter when they are in season.
3. HATSUKOI NO KAORI ICHIGO/WHITE STRAWBERRY
Akebia fruit are native to four different countries; China, Korea, Taiwan, and Japan. Also, they are considered as an invasive specie in New Zealand, where they were introduced by accident. This fruit is quite versatile: the edible fruits can be eaten like a vegetable, while the plants can be used to brew tea or for weaving baskets.
The picture above is called "Umeboshi" or a Japanese pickled plum. A common ingredient in bento.
This small fruit plays a vital role in the Japanese culture. While its flowering trees may play second fiddle to the sakura (cherry blossom), its fruits are enjoyed much more. In fact, many cherry trees are cultivated solely for their blossoms and do not bear fruit at all.
7. MELON (CANTALOUPE)
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