Hoya (ほや)

If you visit the beautiful coast of Miyagi Prefecture, you will likely see a strange, bright orange creature that looks like a fruit from the ocean. This is the hoya, often called the “sea pineapple” because of its bumpy skin and unique shape. While it looks like a plant, it is actually a marine animal that has been a favorite in Japan for over a thousand years. TOCWhat Makes Hoya Special? The hoya is famous for having a very complex flavor profile. It is one of the few natural foods in the world that lets you taste all five basic flavors at once: sweet, salty, sour, bitter, and “umami” (savory). When it is very fresh, it tastes like a cool, refreshing breeze from the sea. This mix of tastes is why so many people in northern Japan find it addictive. The best time to eat hoya is during the summer months, from May to August. During these warm months, the meat becomes thick, juicy, and very sweet. In the winter, it tends to be thin and a bit too bitter for most people. Because it loses its fresh taste very quickly once it leaves the water, it is best to eat it right by the coast where it is caught and prepared immediately. Reference: Yamauchi Co Health benefits of Hoya Eating hoya is ...