Yuubeni Strawberries
Estimated Inventory, lb : 0
Description/Taste
Yuubeni strawberries are valued for their uniform size and shape, averaging 3 to 4 centimeters in diameter, and have broad, sloping shoulders tapering to a narrow, pointed tip. The fruit’s exterior features vibrant, saturated shades of crimson to dark red, and the skin is thin, delicate, smooth, taut, and glossy. The surface is also covered in many tiny oval seeds ranging from red to yellow-green. These seed-like specks are called achenes. Yuubeni strawberries are topped with a matte green, leafy cap, and underneath the surface, the flesh has a pale red to white hue. The flesh is solid, free of a hollow center cavity, and semi-firm, with an aqueous, tender, and succulent consistency. Yuubeni strawberries emit an aromatic, sweet, and fruity, berry-like scent. The variety has sugar balanced with mild acidity, creating a refreshing, sweet, and fruity taste.
Seasons/Availability
Yuubeni strawberries are available in Japan during the winter through spring, typically between November and May. The variety experiences a peak season from mid-December to March.
Current Facts
Yuubeni strawberries, botanically classified as Fragaria × ananassa, are a Japanese variety in the Rosaceae family. The fragrant, sweet fruits were developed commercially in the Kumamoto Prefecture in the early 21st century and were specifically bred as an improved signature variety. Before the creation of Yuubeni strawberries, Hinoshizuku strawberries were the main variety of the Kumamoto Prefecture. This strawberry was a success for many years, but it was challenging to transport due to its soft skin, and it had low yields during December, a time when strawberries are in demand for the Christmas season. Yuubeni strawberries were bred to produce high yields during the holiday season, and their firmer nature allows them to be shipped across Japan. The variety is a modern cultivar marketed as a premium fruit and is sought by chefs and fruit enthusiasts as a fresh-eating delicacy. Yuubeni strawberries are also packaged and sold as a gift and celebratory variety for special occasions. The variety has a seasonal, limited distribution in Japan and is used in a wide array of fresh and cooked culinary preparations.
Nutritional Value
Yuubeni strawberries have not been extensively studied for their nutritional properties. Strawberries, in general, are a source of fiber to regulate digestion and contain vitamins B, C, E, and K, which protect cells against free radical damage, strengthen the immune system, assist in faster wound healing, and contribute to energy production. Strawberries also provide minerals in varying amounts, including potassium, zinc, iron, copper, phosphorus, manganese, magnesium, and calcium. These minerals help the body develop strong bones and teeth, produce the protein hemoglobin for oxygen transport in the bloodstream, build red blood cells, balance fluid levels, and control nerve function. The red pigments in the skin and flesh indicate the presence of anthocyanins, antioxidants that reduce inflammation and support overall bodily health.
Applications
Yuubeni strawberries have a balanced, sweet, and refreshing flavor suited for fresh and cooked culinary preparations. The variety is primarily consumed out of hand, and it is recommended to eat the fruit from the top to the tip, as the tip is the sweetest portion. This allows the sweetest part of the strawberry to be consumed last, savoring the flavor. Yuubeni strawberries are also sliced and tossed into salads, used as a topping over breakfast foods like pancakes, porridge, and yogurt, or mixed into fruit medleys. In Japan, Yuubeni strawberries are well-known for their use as a decorative garnish on cakes, tarts, shortcakes, and other desserts. They are also layered into cream sandwiches, molded into daifuku, a mochi dessert, or dipped in condensed milk. In the Kumamoto Prefecture, collaborations between confectioneries and beverage companies with strawberry growers sometimes feature Yuubeni strawberries in shakes, smoothies, and ice cream. The variety can also be simmered into preserves and jams or cooked into sauces for drizzling over roasted meats and desserts. Yuubeni strawberries pair well with flavorings like vanilla, honey, and brown sugar, nuts such as almonds, walnuts, and pine, and spices like cinnamon, cardamom, nutmeg, and cloves. Fresh Yuubeni strawberries should be immediately consumed for the best quality and flavor. The fruit will also keep for a few days when stored in a plastic bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Yuubeni strawberries were named in a public contest held throughout the Kumamoto Prefecture. The variety was initially known as Kumamoto VS03 during the breeding process, but for commercial release, the prefecture offered the public the chance to give the variety its brand name. Over 5,178 entries were submitted for the name contest in 2014, and Mr. Yuji Yano, a resident of Kumamoto, suggested the name Yuubeni, which was chosen as the winning moniker. The name Yuubeni is a combination of Yu, the Sino-Japanese reading of on’yomi, a word for “bear” in Kumamoto, and beni, a descriptor meaning “red” in Japanese. These elements of the name represent the brilliant coloring of the fruits mixed with Kumamoto’s signature bear mascot, Kumamon. Yuubeni strawberries were also given their own bear mascots, called Taro, Jiro, and Saburo. These bears are drawn with strawberry-like characteristics and are connected by runner vines in pictures, symbolizing how the tradition of strawberry cultivation in Kumamoto is passed down through generations, ultimately sharing happiness.
Geography/History
Yuubeni strawberries are native to Japan and were developed in the early 21st century in the Kumamoto Prefecture. The variety was created by crossing 07-13-1 and Kaorino strawberries at the Kumamoto Prefectural Agricultural Research Center and was researched and evaluated for over ten years before it was released commercially. The variety’s parent fruit, 07-13-1, shares a similar heritage with Hinoshizuku strawberries, another famous cultivar of the Kumamoto Prefecture, and Kaorino was chosen as the other parent for its disease resistance. The variety was officially released in 2015 and was registered in 2017. The strawberry’s 2015 release date was significant because the year was special in Japan. Ichigo is the name for strawberry in Japan, and “ichi” also means the “number 1,” and “go” means the “number 5.” 2015 was deemed the year of the strawberry, and Yuubeni strawberries were famously released during the year as the next occurrence of this number and symbolic meaning does not occur for another century. Since their release, Yuubeni strawberries have become a signature variety of the Kumamoto Prefecture and are seasonally sold in fresh markets throughout the prefecture and through high-end retailers in Tokyo and other major cities.
