{"id":3428,"date":"2025-02-13T03:40:50","date_gmt":"2025-02-12T18:40:50","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=3428"},"modified":"2026-09-07T18:15:17","modified_gmt":"2026-09-07T09:15:17","slug":"cherry","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/cherry\/","title":{"rendered":"The benefits of cherry"},"content":{"rendered":"

Cherry is a sweet fruit, warm in nature, held to clear excess damp and replenish how the Spleen and Stomach work while circulating qi. It is held to bring moisture to the body and suits daily care in early summer. As well as eating it as it is, it is easy to bring into jam and desserts: a fruit of fine colour to enjoy in its short season.<\/p>\n

\"Cherry\"<\/figure>\n

When cherries are in season, the varieties, and how to choose<\/h2>\n

If you want to bring in what cherries do, deliciously, knowing the season, the varieties and how to choose makes them easier to use. Glossy and red, with a balance of sweet and sour, they are the jewel-like fruit of early summer.<\/p>\n

In season in early summer, with Yamagata the main producing area<\/h3>\n

The cherry is the fruit of the ouro, a relative of the flowering cherry, and comes into season in early summer. Open-field cherries are at their peak roughly June to July, and because they are in the shops for so short a time they are loved as a fruit that gives you the season. The main producing areas are Yamagata Prefecture, which grows more than anywhere in the country, along with Hokkaido and Yamanashi. Rain splits the fruit easily and they take a good deal of work to grow, so they are also grown under glass and under rain covers. In season, you can enjoy cherries at their best.<\/p>\n

Sato Nishiki, Benishuho and American cherries<\/h3>\n

Cherries come in several varieties, differing in sweetness and colour.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Sato Nishiki<\/td>\nThe leading Japanese variety. A refined sweetness balanced with a moderate acidity<\/td>\n<\/tr>\n
Benishuho<\/td>\nLarge with firm flesh. Strongly sweet and keeps well<\/td>\n<\/tr>\n
American cherry<\/td>\nImported, large and deep red. A deep sweetness that suits confectionery<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

For a refined sweetness eaten as it is, Sato Nishiki and Benishuho; for depth in confectionery and jam, deep red American cherries: choose by use. Japanese varieties give a delicate sweet-sourness, imported ones a rich sweetness, so you can choose by the character you want.<\/p>\n

How to choose and handle them<\/h3>\n

When choosing good cherries, these points make it easier to tell.<\/p>\n