Fragrant and Suitable for Both Fresh Eating and Processing
Otomegokoro is delicious when eaten fresh, but it also offers appealing qualities when processed into other foods. When used in products such as ice cream, its rich strawberry aroma can be enjoyed in a different form.
Because of its harmonious balance of sweetness and acidity, the variety also has potential for use in desserts and a wide range of other culinary creations. Being able to enjoy different flavors and aromas depending on how it is prepared is one of the attractions of Otomegokoro.
Shonai’s Strawberry Cultivation and the Challenge of Developing New Varieties
Strawberries are a popular agricultural product with strong consumer demand and relatively high market value, but competition among growing regions is also intense. For this reason, producers and researchers throughout Japan have worked to develop new varieties with distinctive qualities and greater appeal.
Strawberries such as Hoko-wase have been cultivated in the Shonai region for many years. Hoko-wase is known for its sweetness and good flavor, while Otomegokoro was developed with particular attention to its versatility and potential for enjoyment in a variety of ways.
In Season from April to June
Otomegokoro is in season from around April to June. During spring and early summer, visitors may have opportunities to enjoy these local strawberries through strawberry-picking experiences, farm stands, and locally made sweets.
A Shonai Strawberry Born from Years of Research
Otomegokoro is a distinctive strawberry variety from Shonai, created through 14 years of research and development. Along with its appealing sweetness, it has a pleasant acidity and rich aroma, making it suitable for both fresh eating and processed foods.
During its peak season, tasting Otomegokoro is a wonderful way to experience the agricultural heritage and continuing efforts to develop new local varieties in Shonai.