Developed by multinational seed company Sakata, Japi® has won over chefs, food lovers and discerning consumers looking for more than just another ingredient on their plate: they are seeking a genuine sensory experience.
The magic of umami
What sets Japi® tomato apart is not only its appearance or freshness, but also the science behind it. It stands out for its exceptionally high concentration of naturally occurring glutamic acid. This molecule is responsible for triggering the sensation of umami, the famous “fifth taste”, a Japanese term that literally means “delicious flavour”.
When eaten, this high level of natural glutamate intensifies the fruit’s flavour on the palate, creating a full and lingering sensation. Japi® does not rely on umami alone, however; it also offers an excellent balance between acidity and sweetness, with a high Brix level, preventing the fruit from becoming either cloying or bland.
Texture and morphology
Physically, Japi® belongs to the Oriental-type tomato segment. Its main distinguishing feature, however, lies in its texture. Unlike varieties with tough skins and mealy flesh commonly found in mass retail, Japi® offers an extremely thin skin that is unobtrusive in the mouth, together with fleshy, juicy and firm pulp.
Each bite delivers a characteristic crunch, immediately releasing a generous amount of aromatic juice.
Growing technique and gastronomic value
To achieve these quality standards, Japi® requires highly specialised growing conditions. It is usually cultivated using advanced hydroponic techniques and under strict irrigation management with moderate to high salinity.
This controlled water stress encourages the plant to concentrate sugars and aromatic compounds in the fruit, resulting in a denser, more flavourful tomato.
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In the kitchen, this tomato truly comes into its own when eaten raw. The best way to enjoy it is cut into thick wedges, served at room temperature and simply dressed with a drizzle of quality extra virgin olive oil and a few flakes of sea salt.
