Kiwi

Kiwi in Japan differ very little from the kiwi sold elsewhere in the world. The fruit has a thin, hairy, brown covering on the outside and juicy, sour, green flesh inside. Kiwi is typically consumed raw and without the skin. While imported kiwis are available all year long, domestic kiwis are only in season in the late winter and early spring.

Although the kiwi fruit originated in China, it was never widely farmed there; rather, it was taken to New Zealand and extensively produced there only in the 20th century. Kiwis were first brought to Japan in the 1960s, and they have since gained a lot of popularity. The tartness is the dominant flavor of Japanese kiwi. It is acceptable to consume fresh kiwi. Kiwi is a loved food of women to recover after giving birth.