Hinoshizuku Strawberries
Estimated Inventory, lb : 0
Description/Taste
Hinoshizuku strawberries vary in size, depending on growing conditions, and average around 18 grams in weight. The variety has a short conical to rounded shape with a tapered, blunt tip, and is topped with a large, leafy green calyx. The fruit’s surface is smooth, glossy, and taut, with bright, saturated red hues. The skin is embedded with golden-brown to dark-red specks resembling seeds, known as achenes. Underneath the surface, the red-to-white flesh showcases varying degrees of color, with some fruits being completely red inside while others may have a white core. The fruit’s center may also bear a tiny hollow cavity. Hinoshizuku strawberries have a semi-firm consistency combined with an aqueous, succulent, plump, and tender mouthfeel. The variety also has a slightly crisp texture and is known for its thick, dense nature. Hinoshizuku strawberries are edible raw when ripe and have a sweet, aromatic, fruity aroma. The variety is known for its high sugar content, containing 13 degrees Brix or more. This high sugar content, mixed with low acidity, creates a sweet, subtly tangy, and fruity taste.
Seasons/Availability
Hinoshizuku strawberries are available in the winter through spring, typically from mid-December through May. The variety has a peak season between February and March.
Current Facts
Hinoshizuku strawberries, botanically classified as Fragaria x ananassa, are a Japanese variety belonging to the Rosaceae family. The cultivar was commercially released in the early 21st century and was selected as the signature strawberry of the Kumamoto Prefecture. Hinoshizuku strawberries are known by their true varietal name, Kumaken i548, and were branded under the descriptor Hinoshizuku following a public naming contest in 2004. Over 5,600 entries were submitted for the strawberry’s brand name from across Japan, and Hinoshizuku was chosen to evoke the famous clean water of the Kumamoto Prefecture mixed with the freshness of the strawberries. In Japan, Hinoshizuku strawberries are known for their large size, uniform shape, coloring, and high yields. They are also favored for their sweet flavor and dense texture, which creates a pleasing, crisp, and juicy quality. Hinoshizuku strawberries are sold as a premium, high-end fruit and are marketed as a versatile cultivar for a wide array of fresh and cooked preparations.
Nutritional Value
Hinoshizuku strawberries have not been studied for their nutritional properties. Strawberries, in general, are a source of fiber to regulate digestion and contain vitamins B and C. These vitamins strengthen the immune system and support energy production. Strawberries also provide varying amounts of minerals, such as magnesium, phosphorus, and potassium. These minerals help the body regulate nerve function, maintain fluid balance, and support bone and tooth development. Other vitamins and minerals are present in smaller amounts, including vitamins E and K, as well as iron, manganese, and copper. The fruit’s pigmented nature indicates the presence of anthocyanins, which have antioxidant properties to protect overall bodily health.
Applications
Hinoshizuku strawberries have a fruity, sweet, and subtly tangy flavor suited for fresh and cooked preparations. The variety is known for its ability to hold its shape and does not fall apart easily when sliced and used in dishes. Hinoshizuku strawberries are popularly eaten fresh and are served on cheese platters, sliced into fruit bowls, and tossed into green salads. The Japanese variety can be used in any recipe that calls for strawberries and is often added to cream-based sandwiches as a sweet treat. Hinoshizuku strawberries are also layered into parfaits or folded into daifuku, which is a chewy mochi filled with fruit and red bean paste. In Japan, the strawberries are often incorporated into baked goods like cakes, scones, tarts, and muffins, or candied with a hard shell to make a crunchy, sweet snack. Other preparations include using the fruits to make various juices and strawberry milk, a favored Japanese beverage. Hinoshizuku strawberries pair well with flavorings like vanilla, honey, condensed milk, and brown sugar, herbs such as basil, mint, and rosemary, and other fruits, including melon, grapes, blueberries, and oranges. Fresh Hinoshizuku strawberries should be immediately consumed for the best quality and flavor, and will keep for a few days when stored in the refrigerator.
Ethnic/Cultural Info
Hinoshizuku strawberries were featured as a signature fruit in specialty desserts prepared as part of the Hinoshizuku Strawberry Fair. The several-month campaign was hosted by Ajino-Mingei, a Japanese family restaurant chain with many locations across Japan, and was held from January 22nd to April 8th in 2026. During the strawberry fair at participating locations, Hinoshizuku strawberries were showcased in dishes like fresh fruit with condensed milk and in anmitsu, a chilled dish of mochi, agar jelly, fruit, adzuki beans, ice cream, and brown sugar syrup. The variety was also served in catalana, a variation of bread pudding, and parfaits. The purpose of the strawberry festival was to bring awareness to the signature Kumamoto strawberry variety and introduce its versatility in culinary preparations to the public.
Geography/History
Hinoshizuku strawberries are native to Japan and were developed by the Kumamoto Prefectural Agricultural Research Center’s Institute of Agricultural and Horticultural Sciences in the Kumamoto Prefecture. The variety was developed beginning in 1995 and was created from a cross between varieties labeled “98-30” and “98-20-3.” Variety “98-30” is a cross between Tochinomine and Sachinoka, two cultivars known for their taste and yield, and “98-20-3” is a cross between Tochinomine and Kurume No. 54, cultivars known for their size and high yields. Hinoshizuku strawberries were originally called Kumaken i548 and were selectively bred and evaluated for several years to be an improved commercial variety for the Kumamoto Prefecture. They were initially created to replace Toyonoka strawberries, a historical variety of Kumamoto, and were officially registered in 2006. Hinoshizuku strawberries were trialed beginning in 2015 and were cultivated throughout the prefecture by 2017. Today, Hinoshizuku strawberries are an exclusive variety of the Kumamoto Prefecture and are primarily grown in the cities of Kikuchi, Kuma, Kamoto, and Tamama. The variety is sold locally in Kumamoto Prefecture and through high-end retailers throughout Japan, especially in Tokyo, Nagoya, and Osaka. The strawberries are also sold internationally, mainly in Hong Kong.
