The Art of Eating A Perfect Strawberry

ANHAY ICHIGO 

This strawberry originates in Tochigi Prefecture, Japan - widely regarded as the country's Strawberry Kingdom. Cultivated from the Tochiaika strain, ANCHOY ICHIGO is selected not for yield or durability, but for aroma, sweetness, and structure. Unlike common strawberries bred for transport, this fruit is harvested only at its precise moment of maturity. 

THE FARM

The strawberries are grown on a certified organic boutique farm representing 0.03% of Japanese strawberry farms.
The operation is intentionally small.
Three people only: husband, wife, and one trusted helper.
Every plant is monitored.
Every strawberry is handled individually.
The farmers stand behind this fruit not as a product, but as a belief in what a strawberry can be. 

FROM JAPAN TO LOS ANGELES 

Harvested in Japan
Flown directly to Los Angeles
Farm to shelf: 48 hours
Never exceeding 72 hours
Due to its fragility, ANHAY ICHIGO is never touched unnecessarily and is handled with exceptional care throughout transport. 

HOW TO EXPERIENCE

Do not touch with bare hands until ready to eat.
Remove from refrigeration and allow to rest for 15 minutes. 
As it warms, the aroma opens - floral, soft, expressive.

TASTE

Sweetness without sharpness.
No acidity. No tartness. 
There is no comparison point. 
There is only this fruit, in this moment. 

WHY IT EXISTS 

After visiting over 40 farms and markets across Japan, the founders of ELLY AMAI selected a strawberry that never compromised.
Not mass. 
Not trend. 
Not novelty.
Simply the best expression the farms believe they can offer.