When we heard about the very expensive Shizuoka melon (Cucumis melo), we were not surprised that this sinfully expensive delicacy came from Japan. Shizuoka is a Japanese prefecture along the Pacific coast south of the Chubu region. The prefecture is known for the most aromatic and expensive sugar melons (syn. Net melons). Depending on the quality and appearance, you pay between 3000 and 12000 yen per melon, which corresponds to around 25 to 100 euros.
We heard from the Japanese that the expensive purchase is worthwhile and that every yen pays off. Swee, a young Singaporean, visited one of the few publicly accessible establishments in Shizuoka and tested one of the precious melons for us.
The company is located about two hours from the train station in Shizuoka. Locals confirm that this is the only facility that allows visitors a glimpse behind the scenes and the growing process of the expensive Shizuoka melon. At the beginning of the tour, an overview map shows the cultivation process in numerous steps.
For those who do not speak Japanese, we have tried to translate some of the steps and visualize them with appropriate images. Although outdoor cultivation would also be possible without any problems in the summer months, the melons grow in the greenhouse. The conditions can be precisely monitored and adjusted here.
1. The sowing: Selected seeds of the Shizuoka melon are sown and germinated under strictly controlled conditions. A good coordination of temperature and humidity is particularly necessary for an optimal result.
2. The row planting: After the small seedlings have been pricked out once and a size of approx When they have reached ten centimeters, the plants are spaced 50-60 centimeters apart in rows set.
3. The growth phase: The young plants are tied on strings and grow upwards. While the plants are getting bigger and bigger and growing under optimal conditions, you have to watch out for vermin and fungal diseases. The latter in particular can occur quickly in the greenhouse due to the high humidity.
4. The fruit set: only one fruit set is left per plant. The little baby melon thus receives the mother's full attention. This measure should make the fruits particularly nutritious and sweet.
5. Wrapping: Some time later, the somewhat larger fruits are wrapped in a special protective cover until they are harvested. This is to protect the flawless appearance of the plant from external influences. Only one fruit ripens per plant. The other inflorescences are removed manually. [Photo: Swee Tim]
At the end of the tour you have the opportunity to try the fruits. A quarter of the melon and a fruit ice cream are available for a special price of around 10 euros. As a layman, looking at the piece of melon, one thinks that the pulp doesn't look particularly appealing. The fruit is neither bad nor overripe. This is what a ripe Shizuoka melon should look like.
Once you've tried, you can't stop. The taste is aromatic and perfumed, the pulp is very sweet and juicy. The less there is left of the melon, the more you try to scrape the last flesh out of the skin. The Shizuoka melon is definitely the tastiest melon Swee has ever eaten. Your own wallet will decide whether it is worth the equivalent of 30 to 100 €. The Shizuoka melon is definitely a sumptuous delicacy.
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