Biwa: The Sweet Spring Fruit A Culinary Delicacy from Japan

As spring arrives in Japan, a special fruit begins to make its appearance in markets and gardens across the country. Biwa, known as Loquat in English, is a beloved seasonal delicacy that marks the transition from spring to summer. With its sweet-tart flavor and juicy flesh, this golden fruit has been cherished in Japanese culture for centuries.

What is Biwa?

Biwa (Eriobotrya japonica) is a fruit native to China but has been cultivated in Japan for over a thousand years. The fruit is oval-shaped, with a thin, slightly fuzzy skin that ranges from yellow to orange when ripe. Inside, you'll find sweet, juicy flesh surrounding several large seeds. The taste is a delightful balance of sweetness and acidity, making it perfect for both fresh eating and various culinary applications.

Where to Experience Biwa in Japan

For those looking to experience biwa firsthand, there are two main destinations that stand out:

Minamiboso City, Chiba Prefecture

Minamiboso City is one of Japan's two major biwa production areas ^[1]. The Tomiura Biwa Club, located at Michi-no-Eki Tomiura, offers visitors a chance to experience biwa picking and enjoy various biwa-related products. The facility is open year-round from 9:15 AM to 5:00 PM ^[2], making it a perfect stop during your spring travels.

What makes this location special is not just the biwa picking experience, but also the unique biwa soft serve ice cream, which has been a local specialty since 1995. Made with fresh biwa syrup and local milk, it's a must-try for any visitor.

Izu City, Shizuoka Prefecture

For a truly unique experience, head to Izu City's Toi area, where you can find the rare "White Biwa" (Shiro Biwa). This special variety is only grown in the Toi region and is known for its distinctive white flesh and delicate flavor ^[3]. The picking season is very short, typically lasting only 1-2 weeks from late May to early June ^[4].

The White Biwa picking experience includes 30 minutes of all-you-can-eat fruit (no take-home allowed) ^[5], making it a perfect opportunity to savor this rare delicacy. The experience costs 2,000 yen for adults and 1,000 yen for elementary school students, with free admission for preschoolers ^[6].

Best Time to Visit

The biwa season in Japan typically runs from May to June, with slight variations depending on the region and weather conditions. Here's a suggested itinerary for the best biwa experience:

• February-March: Visit Minamiboso for the beautiful rapeseed flower fields and biwa soft serve
• April-Mid May: Combine strawberry picking with biwa picking in Minamiboso
• Late May-Early June: Experience the rare White Biwa picking in Izu City ^[7]
• June onwards: Enjoy the surrounding hot springs, beaches, and hiking trails in the Izu Peninsula

Tips for Your Biwa Adventure

To make the most of your biwa experience, keep these tips in mind:

• Reservations are essential , especially for the White Biwa picking experience
• Check the weather forecast and have a backup plan, as activities may be canceled in case of rain
• Wear comfortable clothes and shoes that you don't mind getting dirty
• Bring water, a towel, a hat, and wet wipes
• Remember that biwa picking is typically "all-you-can-eat" on-site only - for souvenirs, visit the local shops

Sweet Treats and Desserts

Biwa's natural sweetness makes it perfect for desserts. One of the most popular creations is biwa soft serve ice cream, made with fresh biwa syrup and local milk ^[8]. The result is a refreshing treat with a subtle sweetness and smooth texture.

Other sweet creations include biwa parfaits, biwa cheesecakes, and biwa puddings. The fruit is also commonly used in jellies, where it's often paired with its own flesh for a delightful texture contrast ^[9].

Sweet Treats and Desserts

Biwa's natural sweetness makes it perfect for desserts. One of the most popular creations is biwa soft serve ice cream, made with fresh biwa syrup and local milk ^[10]. The result is a refreshing treat with a subtle sweetness and smooth texture.

Other sweet creations include biwa parfaits, biwa cheesecakes, and biwa puddings. The fruit is also commonly used in jellies, where it's often paired with its own flesh for a delightful texture contrast ^[11].

Savory Dishes and Beverages

Biwa's versatility extends to savory dishes as well. One notable creation is biwa curry, where biwa puree is used as a secret ingredient to add a mild sweetness and fruity note to the dish ^[12]. The fruit also finds its way into pasta dishes, creating unique flavor combinations.

For beverages, biwa is used to create refreshing juices, smoothies, and even alcoholic drinks. The leaves of the biwa tree are also used to make tea, offering a unique herbal experience ^[13].

Preserved and Processed Products

To enjoy biwa beyond its short season, various preservation methods are used. The fruit is commonly made into jams and purees, which can be used in both sweet and savory applications ^[14].

One unique product is BiwAMARETTO, a liqueur made by steeping biwa seeds in rum for six months, creating a distinctive amaretto-style drink with the fruit's aromatic essence ^[15].

Whether you're enjoying biwa fresh, in a dessert, or as part of a savory dish, this versatile fruit offers a unique taste of Japanese spring. Its ability to transform into various forms while maintaining its distinctive flavor makes it a beloved ingredient in Japanese cuisine.

A Personal Connection: Biwa and Childhood Memories

Growing up in Düsseldorf, Germany, I have a special connection to biwa that might surprise you. As a child, I often enjoyed "Kratzeis," a popular ice cream brand from my hometown. Their orange variant, made with peach and maracuja flavors ^[16], has a taste that's remarkably similar to biwa. When I first tried biwa in Japan, I was immediately transported back to those childhood summers in Germany, enjoying Kratzeis with friends.

This unexpected connection between a Japanese spring fruit and a German ice cream treat highlights how food can bridge cultures and create surprising parallels. The biwa's unique flavor profile - a delicate balance of sweetness and tartness - is what makes it so versatile and beloved, whether it's enjoyed fresh in Japan or transformed into a frozen treat in Germany.

Whether you're a fruit enthusiast or simply looking to experience a unique aspect of Japanese culture, biwa picking offers a delightful way to connect with Japan's seasonal traditions. The combination of beautiful scenery, delicious fruit, and cultural experience makes it a perfect addition to any spring or early summer itinerary in Japan.

Have you ever tried biwa or experienced fruit picking in Japan? Share your thoughts in the comments below!

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