A strawberry unlike any other is about to make its debut.
Oishii, the brand behind the coveted and sometimes viral Omakase Berry, will be launching its second strawberry, The Koyo Berry, this spring. Known for creating visually perfect, red, always seasonal strawberries in their indoor vertical farms, Oishii’s newest berry is designed to encapsulate refreshing sweetness, balanced acidity, fragrant aroma, and a slightly firm texture.
And like the Omakase berries, they come at a cost. Each jewel-like tray of Koyo Berries will sell at $15 for six non-GMO, pesticide free pieces of fruit. And that’s not just inflation pricing — these are a true specialty food.
So what makes Oishii’s berries so special? Hiroki Koga, Co-founder and CEO of Oishii explains why his fruit farm, the largest strawberry farm worldwide, is unique.
What are Koyo Berries and how are they distinct from omakase berries and regular strawberries?
Koga: Oishii means delicious in Japanese [and Koyo means elated]. It is our mission to consistently deliver the most delicious produce. The ruby red Koyo Berry is bursting with sweetness offset with a balanced acidity that awakens the senses. Its subtle tartness and slight firmness make it the perfect strawberry for any occasion. Some have said it tastes like the epitome of summer.
The Koyo Berry, as well as our Omakase berry, is a Japanese strawberry varietal with a markedly different flavor profile than the berries traditionally grown in the United States. They are a true culinary experience that engages all of your senses. Aside from the differences in flavor, our berries are available year-round and are perfectly ripe every time. Oishii’s berries are cleaner and healthier than traditional strawberries which are considered part of the “dirty dozen.”
Hiroki Koga in Oishii’s strawberry farm
How are these berries created?
Koga: Oishii’s berries are grown in our state-of-the-art indoor vertical farms located on the East and West Coasts [two outside New York and one in Los Angeles]. We combine high-tech agriculture techniques and respected Japanese traditions to create the perfect environment for our berries to thrive. Inside of our farms, we’ve created the perfect day every day down to the exact degree of temperature and precise time of day. Our trained farmers, bees and AI robots work in harmony to deliver delicious berries to local grocers.
What’s the best way to enjoy Koyo Berries?
Koga: The Koyo Berry’s vibrant flavor can be enjoyed any time of day, for a quick snack or along with breakfast, the choice is yours. If it’s your first time eating The Koyo Berry, I suggest enjoying it on its own to really get the full experience. One of my favorite tips is to bite from the side of the berry instead of from the tip as you get a more well-rounded flavor profile, a perfect mix of sweet and tart.
They look so precious! What’s the best way to store these fruits?
Koga: Just like any other strawberry, The Koyo Berries should be kept in the refrigerator until you are ready to enjoy them. We suggest taking them out of the refrigerator for 10-15 minutes prior to eating for the absolute best experience.
The Koyo Berry is available via FreshDirect in New York, New Jersey, and Connecticut for $15 a tray. It will expand to other markets, including Los Angeles, later this year.