Our specialty products
Premium offerings born of Fukushima Pride
Fukushima Prefecture covers a vast area that is made up of three regions, each with their its own distinctive features. The produce and livestock that come out of our different natural environments offer a wealth of delicious variety to discover. Among them are eleven specialty products with some of the highest yields in Japan--the foods that serve as “the signature of Fukushima”. So dive in and discover the amazing flavors that come from our farms, forests, and fisheries--cultivated with pride of local Fukushima producers.
What makes it so special?
Peaches are a hallmark of Fukushima--which already has a reputation as a “fruit paradise”--with 20 percent of Japan’s peaches grown here. The long growing season means that peaches can be enjoyed from late June through mid-September. Most of the orchards are concentrated in the valleys, where the heat of summer intensifies their sweetness and results in a more delicious harvest. Fukushima is renowned for its signature Akatsuki peaches as well as its original Hatsuhime variety. Its Yuzora peaches are known for their ultra-premium flavor.
Selecting the perfect
Select peaches that are plump, round, and pink all over. The more aromatic they are, the better they’ll taste. You also want peaches that feel heavy in the hand. Keep in mind, however, that they are an extremely delicate fruit, so avoid pinching them or pushing into the surface.
Storage and preparation
Peaches can typically be stored at room temperature. If they’re still hard, leave them out for a day or two and they should soften. If they’re already soft, wrap them in newspaper and keep them in a cool, dark, well-ventilated place. They’ll lose their flavor if they’re kept cold too long, so if you want to chill them, it’s better to put them in the refrigerator just two or three hours before eating them.
※Links take you to recipes on the official Fukushima Prefecture Cookpad website, Hara Kucchi-na Fukushima.