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Biwa
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Zenno Nagasaki
1-20 Dejima-machi, Nagasaki City, Nagasaki, Japan

Harvest Season:
House cultivation is from February to April.
May to June for open-air cultivation.

Biwa


As a matter of fact, I can only remember eating Biwa jelly. I don't even remember what it tasted like. But the Biwa name is well known. I'm curious what kind of fruit it is, and I'd like to try it at least once. It's not such an expensive fruit, but compared to mandarin oranges, it's a bit expensive.

Nagasaki is Japan's largest production area, accounting for more than 70% of all House Biwa shipments in Japan and about 35% of all street products in Japan. In addition to the traditional varieties of "Mogi", recently they have been producing "Nagasaki Eearly‐ripening", "Ryofu" and "Yogyoku", which are large balls of Biwa.


The real Biwa had white peach-like hairs. Of course, if you wash it off like a peach and peel it like a peach, the inside is the same orange color as the outside. I try it on, hmm? This is a flavor that is hard to describe. My first impression was that it was like a pear, but as I ate more and more, it tasted like a persimmon and even like an apple. The sweetness is moderate and the flavor is refreshing.

One seed in the center of a ping-pong ball-sized fruit was surprisingly large, and was shaped like a persimmon seed that had been enlarged and fattened. You're right, eating just one may not be enough.
©Japanese Famous Foods , Update:2020/07/12