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The exclusive Japanese OKU Berry strawberry arrives in Spain

The global culinary landscape has evolved, incorporating sophistication and exquisiteness in order to offer unique culinary experiences. A prominent trend is the search for products with unique characteristics in terms of flavor, texture and aroma, leading elite restaurants to acquire high-quality ingredients, often imported from countries with a rich culinary tradition, like Japan. In this country, perfection in food is paramount, making strawberries a luxury product that reaches prices of up to $400 per unit. This fruit has become a central element in haute cuisine, conquering the most demanding palates and redefining the concept of culinary luxury.

In response to the growing demand in Spain, Aloalto, a company specialized in vertical farming, has introduced the OKU Berry, a variety of Japanese strawberry known for its superior texture, aroma, appearance and taste. Carlos Vallhonrat, co-founder of Aloalto, says: "We are very excited to have brought to Europe this ancient and unique strawberry variety from the Japanese Alps, and to be able to grow it here in the same natural conditions. At Aloalto, we believe that the quality of ingredients is key to enriching our country's gastronomy, and we are thrilled to be able to contribute to the culinary experience of diners in restaurants by offering a unique touch."

In Japan, gifting quality fruit is a sign of appreciation and respect, so it holds great value within the culture. Aware of the importance of fruit cultivation, and specifically of that of strawberries, Aloalto embarked on a mission to bring the OKU Berry to Europe. This variety stands out for its intense flavor, penetrating aroma and soft texture, ideal for haute cuisine. After an extensive journey through Japan, carrying out negotiations with local growers and governments, the company managed to import and start cultivating the variety in its indoor vertical farm, located in Barcelona.

This cultivation technique, which avoids pesticide use and significantly reduces water consumption, allows for sustainable and highly efficient production, and will make it possible to offer the OKU Berry as a local product all year round. The OKU Berry stands out not only for its sweet taste, with higher glucose levels than Western varieties, but also for its unique texture and appearance, so it represents a turning point in the strawberry market.


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