How Soil Is The Secret of Juicy Strawberries

The strawberry: beloved by young and old alike for its sweet, juicy taste. Indispensable when a dash of color is needed when making sweets and cakes. It is a highly popular fruit; Japan is the largest consumer of fresh strawberries in the world. Needless to say, selective breeding and cultivation technology in Japan are of the highest level.

The agricultural powerhouse that is Ibaraki Prefecture is a renowned strawberry-producing area. In addition to the familiar Tochiotome, multiple varieties are cultivated throughout Ibaraki, such as the Beni Hoppe, the Yayoihime, and the prefecture's original Ibarakiss and Hitachihime.

Located along the Pacific coast in the prefecture’s southeast, Hokoda City enjoys a mild climate, moderate day-night temperature ranges, and well-draining soil, making it perfect strawberry growing country. Around 30% of Ibaraki’s strawberries are grown in Hokoda.

It is said that Hokoda strawberries are the prefecture’s best in terms of production yield and taste; they are also characterized by their rich taste and high mineral content, and they grow big and exceedingly sweet.

Soil creation is key

The Murata Farm is a strawberry growing family operation that specializes primarily in producing Tochiotome and Yayoihime in 47 greenhouses. Their strawberries are acclaimed for their taste and quality around Japan and abroad; they can be found in such exclusive outlets as the Sembikiya Ginza Fruit Parlour and the Tokyo Peninsula Hotel.

Farm manager Kazutoshi Murata is very particular about the soil he uses. It was when he took over the farm around 35 years ago that he received this pointed feedback from a long-time customer: “Your strawberries are not that delicious.” Looking into what may have been behind this lack of taste, Murata found that it was perhaps a change in compost mix. It was then that he fully realized how vital the soil is in growing strawberries. The original compost mixture he now uses is the result of repeated studies and improvements. His chemical-free mixture includes rice bran, livestock manure, and rice husks that are blended and left to slowly mature.

“Between June and August, we prepare beds for planting seedlings. The soil needs a medical checkup, just like humans do! The fertilizer is applied in a balanced manner and we adjust the soil condition as we go," explains Murata.

From seedling management to harvesting

Murata says that 70% of the work that goes into growing strawberries is centered on soil creation and nurturing seedlings. Between spring and summer, a certain number of greenhouses are home to new strawberry seedlings. In June and July, the task of pinching off unwanted leaves and runners takes place. This encourages bushier, lower growth and a good supply of nutrients. In addition, once the plants are established, the very bottom of the stem area is lightly scarred to encourage the growth and spread of the root system. As the young plants are highly susceptible to diseases such as anthracnose and chlorosis, humidity and temperature must be carefully controlled. After being subject to carbon dioxide to kill off any pests, the plants are then placed in a seedling bed.

From late October to November, when the flowers begin to bloom, bees are introduced into the greenhouse for pollination/cross-pollination. Approximately one month after flowering, the fruit will grow and start to develop color; soon it will be harvest time. According to Murata, strawberries will become red once they have been exposed to an effective accumulated temperature of 600°C.

After picking, the strawberries are carefully packed so that they will not be damaged and shipped to customers and markets.

“Big, red, shiny strawberries are delicious strawberries! The attractive conical shaped ones are the ones we are looking to pick; the most delicious part is the tip where the sweetness is concentrated. The ones with a wide angular shape to the tip possess a wider ‘sweetness zone’ — they’re the ones I recommend!”

Introducing cutting-edge technology and fostering the next generation of strawberry farmers

A series of cultivation management techniques, such as daily watering, adjusting humidity and temperature, and well-timed fertilizer application are essential in the production of high-quality strawberries. Up to now, such techniques have largely relied on the know-how of farmers, and it takes time and experience to pass these skills down to the next generation. Meanwhile, many producers are getting on in years; these older farmers are concerned about the lack of manpower and who will eventually succeed them. Agricultural automation systems that utilize IoT (the ‘Internet of Things’) and AI are currently attracting attention as a solution to these challenges.

In 2015, the Murata Farm introduced one of these systems, ZeRo.agri, into one of its greenhouses. Irrigation and fertilization in this greenhouse became fully automated.

Sensors embedded in the soil detect water content, temperature, nutrient concentration and so forth, and the system automatically waters and supplies fertilizer accordingly. By converting the work that has hereto been performed by calculating empirical values and using intuition into digitized data, it is possible to create an optimal cultivation environment where manual labor and worker experience is no longer relied upon. Not only is work efficiency raised and labor requirements eased; the system makes it possible to achieve more uniform quality and reduces costs.

Murata says that he has high hopes for these latest technologies. At Murata Farm, which accepts trainees who are interested in strawberry farming, often from overseas, there is also a desire to create a working environment that is comfortable for younger workers who will be responsible for the future of agriculture.

“Using your senses is a big part of agriculture, but the younger, less experienced workers really appreciate being able to have access to numbers and data. Ibaraki Prefecture is already set up to make farming easy; having these types of technologies at hand makes it easier for us to bring on successors to take over operations. I also think they will be a catalyst for expansion into the next generation of strawberry production.”

Delivering fresh, delicious strawberries to more people

The most delicious strawberry is one that is freshly picked. Many farms in Hokota have established direct sales shops to allow customers get their hands on the freshest produce. Murata Farm opened their café lounge and shop called ‘Hati-Hati’ in 2017 so that people coming to buy direct could enjoy the farm’s strawberries to the fullest.

Between December and May, Hati-Hati sells delights such as strawberry smoothies, strawberry shakes, and the effervescent strawberry enzyme cider, all using the fruit grown on the farm. There is also a product the farm is particularly proud of and sold year-round: the Confiture de Murata. This delicious jam was made under the supervision of Weniko, the pâtissier at nearby Mito City French confectionary store, Maison Weniko, who trained at the famed La Maison Ferber in France’s Alsace Region.

Using only natural ingredients, such as cane sugar and herbs, each batch is made completely by hand. The thick and tender, richly sweet big chunks of fruit offer the taste buds a delicious side of strawberries that is different from that found in fruit that is freshly picked. The confiture is enjoyable with bread, scones, or yoghurt — it even makes for a delightful accompaniment to a glass of wine or sake.

“I’m very particular about ichigo,” notes Murata, using the Japanese word for ‘strawberry’. “To me, a ‘strawberry’ like the ones grown in the West are different: in aroma, taste, and the way they are eaten. I really hope everyone can taste the delicious ichigo we grow here in Hokota — you’ll see what I mean!”