Figs in Japan are usually peeled and eaten raw, but they are also popular in their dried form or are processed into jams. Figs are in season during late summer and early fall. Figs made their way to Japan from the Mediterranean in the early 1600s via China, when the fruit was also known as “foreigner’s kaki”. The vast majority of figs in Japan are of the Masui Dauphine variety, which is a relatively large type of fig and is named after Mr. Masui who cultivated the fruit in the early 1900s.
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