Fruit
Cherry
サクランボ さくらんぼ sakuranbo
Also known assakuranbo
At its best in Jun, Jul
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Eaten fresh
Don't over-chill.
Compote
Poached in syrup.
Jam
Pitted and cooked down.
Tart
For pastry.
How to choose
A thick green stem and taut, glossy fruit. Deeper colour means riper.
Storage
Over-chilling dulls the flavour; chill only just before eating. They do not keep, so eat within two or three days.
Main areas
Good to know
Yamagata grows most of the national crop. The Sato Nishiki variety was bred by Sato Eisuke and carries his name.
