Getting to Know Japanese Premium Fruits

Compared to the grapes that we are used to buying here in Malaysia, Japanese grapes are starkly different – they are large and round, growing neatly on the stalk in almost vertically straight rows and filled with copious amounts of juice. Their thick red skins are typically peeled before eating.

The most common variety is the Kyoho grape, utterly satisfying when eaten as a wholesome snack and also used to make wine. Grapes are in season during late summer and early autumn, with the most expensive variety considered to be the Ruby Roman. A single bunch can sell for thousands of USD!

If Japanese apples are ringo, then the fuji apple is definitely The Beatles of the lot – the most well-known. Apples were widely cultivated during the Meiji Period (1868-1912) and is today exported to multiple countries in large quantities. While most Malaysians eat their apples skin-on, Japanese locals prefer peel their apples.

The relatively large, bright red, and satisfyingly crispy Fuji Apple is in season during autumn and early winter. Contrary to popular belief, the apples are not named after Mount Fuji, rather it got its name from growers at the Tohoku Research Station in Fujisaki, in 1930’s Japan. They cross-bred two classic American apples, the Red Delicious and Virginia Ralls Janet to create the flavourful Fuji.

These sweet and easy-to-peel fruits have gained substantial popularity over the years, and are ubiquitous during winter when they are in season. There is a tradition of crowning the Japanese New Year rice cake with a bright orange mikan, as it is believed to symbolize an auspicious and prosperous succession of a family’s bloodline. Originally, the fruit on the top was a different citrus fruit called daidai, but it was replaced due to its unpleasant bitter taste.