More varieties of strawberries are slowly joining leafy greens in the indoor, vertically grown scene, becoming available at commercial scale.
Oishii introduced its first strawberry — the Omakase berry — in 2018, and it’s now sold at Whole Foods Market and other grocery purveyors, as well as enjoyed by Michelin-starred chefs and restaurants, according to a news release.
Now, the Koyo berry joins Omakase in Oishii’s offerings of vertically farmed strawberries, offering a different flavor profile. This new varietal is available now at FreshDirect in New York, New Jersey and Connecticut for $15 MSRP for a tray. It will expand to other markets, including Los Angeles, later in 2023.
The strawberry is marked by its refreshing sweetness, balanced acidity, fragrant aroma and slightly firm texture.
“Each bite of the Koyo berry delivers a refreshing zing and sweet finish, which elevates the timeless strawberry flavor,” FreshDirect category merchant of produce Mary Mitchell said in the release.
Learn on PMG: The commodity of strawberries
The company’s name, Oishii, means “delicious” in Japanese.
Meaning “elated,” Koyo is a Japanese cultivar, traditionally grown just outside Tokyo during the winter months.
Founded in 2016, Oishii’s investors include McWin, Bloom8, SPARX Group, Sony Innovation Fund, PKSHA Technology and Social Starts. The company was recognized as one of Fast Company’s “World’s Most Innovative Companies” in 2022.
Related news: Oishii opens NJ vertical farm, slashes price for Omakase — the ‘Tesla of berries’
“When we founded Oishii, we made a promise to set a new standard for how we enjoy produce. The Omakase Berry was an important first step in that journey, and today, we are so proud to introduce The Koyo Berry – which builds on our brand’s legacy for delivering clean, fresh strawberries that are unlike anything you’ve ever tasted before,” Oishii CEO and co-founder Hiroki Koga said in the release.
The Omakase strawberry is sold for $6-$20 MSRP depending on tray size.
The company operates three indoor vertical farms — two outside of Manhattan and one in Los Angeles.
The brand recently opened its flagship Mugen Farm, a 74,000-square-foot facility with technology to make Oishii’s precision growing process even more efficient. Each harvest in the new farm relies on advanced robotics combined with traditional Japanese farming methods, using less energy and water than first generation farms, according to the release.
Oishii fruit is pollinated naturally with bees.
The vertical farming innovator is also currently in development on new types of flowering produce.
Related news: Vertical grower Bowery Farming launches first nongreen product: Strawberries
