This crack-resistant tomato grows on prolific plants that are able to withstand heat; thus the other name for this hardy variety is Momotaro or Tough Boy, named in honor of a favorite Japanese folklore character. A member of the genus Solanum, Japanese tomatoes are known as Solanum lycopersicum 'Momotaro' and are the most popular Japanese variety tomato today.

Japanese tomatoes are large and juicy with a smooth rosy pink to red hued skin. The meat of this weighty tomato is thick with a soft tomato flavor. Its juice has a sweet and slightly tart bite to it.

Nutritional Value

An excellent source of vitamins A and C, Japanese tomatoes contain potassium and provide folate and fiber. Tomatoes are noted for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease.

Serving Ideas

Because of its size the Japanese tomato is perfect for stacked salads or for layering in a ratatouille. They are excellent served raw topped with mozzarella and drizzled with an aged balsamic. Roasting and grilling will enhance this tomatoes flavor, try sliced thin and served atop a pizza or a savory tart. Its sweet tomato flavor pairs well with garlic, cucumber, avocado, soft cheeses, beef, white fish and fresh herbs such as basil, mint and parsley.

Geography/History

Japanese tomatoes were first introduced in 1985 by Takii Seed Company in Japan. A hybrid variety the Japanese tomato is heat tolerant and resistant to disease. One of the most popularly grown tomato varieties in Japan the Japanese tomato can thrive in frost free environments and provided they have full sun and moderate amounts of water.

Seasons/Availability

Hydroponic Japanese tomatoes are available year-round.