Pure White Hokkaido Corn
Japan is a country renowned for its expertise in plant breeding. Today, many new varieties of fruits and vegetables are developed in Japan, such as Shine Muscat grapes and even the new sweet corn variety, Hokkaido White Corn, which weve seen in supermarkets in recent years. It too was developed in Japan.
The Origin of "Pure White": The King of Raw Sweet Corn from Hokkaido
Hokkaido Sweet Corn, often referred to as Fresh Milk Corn, is officially known as the Pure White corn variety. It was first developed and cultivated in Hokkaido, Japan.
The history of Hokkaido sweet corn credits the dedicated efforts of Japanese plant breeders who strove to develop diverse corn varieties with distinct characteristics and flavors from traditional yellow corn. Through selective breeding and cross-pollination, they finally succeeded in creating the pure white, sweet, and fragrant Hokkaido sweet corn that we enjoy today.
Outstanding Qualities: Sweet, Juicy, Raw, and Full of Benefits
The outstanding feature of this corn variety is that it can be eaten raw. It has a soft, sweet, juicy, and delicate texture and aroma, much like fresh milk. It is said that this corn variety is approximately 3-4 times sweeter than common corn varieties. It is rich in Vitamin A, Vitamin B, minerals, dietary fiber, and is a source of antioxidants. It also has high calcium content, aiding memory, earning it the nickname King of Raw Sweet Corn.
Research supports the benefits of this corn variety: normally, when consuming common sweet corn, we must cook it by boiling or steaming before eating. However, cooking can lead to the loss of some nutrients. Eating fresh corn, on the other hand, preserves all essential nutrients, as they are not destroyed, making it another excellent option for health enthusiasts.
The reason this sweet corn variety can be eaten raw is that its starch content is lower than its water content, so its texture is not as hard as common sweet corn. It can be eaten fresh immediately. When consumed, the corn feels juicy and refreshing, and it has a very sweet taste. This sweetness, however, does not come from sugar, but from fructose, a fruit sugar, which is a monosaccharide that the body can use immediately.
Meticulous Cultivation and Global Popularity
In terms of cultivation, Hokkaido sweet corn requires very special care. It must be grown in spacious areas, far from other corn varieties, to prevent pollen from other corn types from drifting over. If this corn variety is cross-pollinated with other varieties, the corn will have yellow streaks and will not be 100% white. Therefore, it is very challenging to cultivate this corn variety to be truly white.
In recent years, Hokkaido sweet corn has gained immense popularity among food enthusiasts and chefs worldwide. With its unique taste and texture, it has become a popular ingredient in a wide variety of dishes, from salads to various desserts. Many food critics and culinary experts consider Hokkaido sweet corn to be one of the best corn varieties in the world, widely praised for its exceptional quality and flavor.
