Vaccinium oldhamii

Japanese Name: Natsuhaze

Natsuhaze is a deciduous shrub that bears dark purple berries from summer to autumn. The unripe green berries are quite tart, but once fully ripe, they develop a pleasant sweet-and-sour taste, making them enjoyable to eat fresh.

Hiroko Kawagishi from Kawachi, born in the Showa era, recalls, "The berries were small but had a delicious sweet-and-sour flavor." This plant has long been cherished as one of nature’s gifts from the mountains.

Ways to Enjoy Natsuhaze

1. Eating Fresh

Ripe Natsuhaze berries have a delightful sweet-and-sour flavor and can be enjoyed fresh.

2. Fruit Liqueur (Natsuhaze Wine)

Soaking Natsuhaze berries in alcohol results in a beautifully deep purple fruit liqueur.

Recipe:

• Natsuhaze berries (harvested between September and October): 500–800g

• White liquor: 1.8L

• Sugar (rock sugar, etc.): 100–150g

Instructions:

1. Wash the Natsuhaze berries thoroughly and dry them well.

2. Layer the berries and sugar alternately in a jar, then pour in the white liquor.

3. Seal the jar tightly and store it in a cool, dark place for at least three months.

4. Once the steeping period is over, strain out the fruit and enjoy the liqueur.

The flavor becomes smoother with longer aging.

3. Juice

Natsuhaze juice is delicious, offering a distinctive sweet-and-sour taste, rich aroma, and vibrant color.

Recipe:

1. Place ripe Natsuhaze berries in a pot with water and simmer on low heat.

2. Once softened, strain to extract the juice and add sugar to taste.

3. Chill before drinking for a refreshing flavor.