Unveiling the Kiruto Pink Stollen: A Fusion of Japanese Orchard Heritage and German Tradition
Imagine a Stollen, the cherished German Christmas bread, reimagined with a vibrant, ruby-red heart. This is the essence of the “Kiruto Pink Stollen,” an unprecedented creation marking the inaugural release of the “Shunkashuto Kajitsu Kashi” (Seasonal Fruit Confectionery) project. This culinary marvel is a collaboration between Miyashita Orchard, a 100-year-old fruit farm in Nagano Prefecture, and JOURS, a celebrated bakery in West Tokyo, led by owner Taichi Kato. Limited to just 100 pieces, this Stollen promises a taste experience unlike any other, embodying a unique blend of tradition and innovation.
The Enigmatic Kiruto Pink Apple: A Ruby from Nagano
The star of this Stollen is the “Kiruto Pink” apple, a rare variety developed by Nagano Prefecture and officially registered in September 2024. Its name, which translates to “pink when cut,” perfectly describes its most striking feature: a stunning red flesh. Beyond its captivating appearance, the Kiruto Pink boasts a crisp texture, a harmonious balance of strong acidity and high sugar content, and a truly rich flavor profile. This apple is so new to the market that it is not yet widely available, making its inclusion in this Stollen an exclusive treat.
Miyashita Naoya, the fifth-generation owner of Miyashita Orchard, was captivated by the Kiruto Pink’s exceptional taste and embarked on its cultivation early. Through dedicated research and time-honored techniques passed down over a century, the orchard has perfected the art of growing this limited and precious fruit. To ensure the ultimate flavor, these apples are tree-ripened for over two weeks longer than standard market practices, a testament to Miyashita Orchard’s commitment to quality.
A Baker’s Vision: Crafting the World’s First Kiruto Pink Stollen
Miyashita Orchard operates with the philosophy, “Make life POP with fruits!,” actively seeking collaborations with artisans to showcase the unique charm of their produce. This vision led to a special partnership with Taichi Kato, the owner of JOURS, a respected bakery with two locations in West Tokyo. Kato-san, renowned in the baking world for his refined sensibility and skill, expressed a desire to create an extraordinary Stollen that would highlight the unique qualities of Miyashita Orchard’s apples. This shared passion resulted in a collaboration that transcends the usual boundaries between apple farmer and baker.
Unlike many Stollen varieties that incorporate a medley of fruits and nuts, this exclusive creation focuses solely on the Kiruto Pink apple, allowing its distinct character to shine. Kato-san meticulously designed the Stollen from its very foundation, ensuring every element celebrates the apple.
The process involves drying the ripe Kiruto Pink apples and steeping them in French Calvados (apple brandy) and Nagano-produced aged cider, which uses apple blossom yeast. A blend of seven spices, reminiscent of a cinnamon-infused hot wine, is then kneaded into the dough, along with almond marzipan. The Stollen is generously filled with the Kiruto Pink apples and baked to perfection, then soaked in butter. The final touch, a truly innovative element, is a lavish coating of “apple-derived pink powdered sugar.” This vibrant pink sugar, developed exclusively by Kato-san using the Kiruto Pink’s anthocyanin-rich red flesh and skin, is a world-first ingredient, meticulously crafted through dozens of trials to achieve its stunning color and authentic apple essence. As one connoisseur remarked, “The creation of this apple-derived pink powdered sugar, meticulously developed by Kato-san through countless trials to perfectly capture the Kiruto Pink’s vibrant hue, is truly a testament to culinary innovation, showcasing a world-first ingredient that promises a delightful surprise.”
Product Overview
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Product Name: Kiruto Pink Stollen
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Price: ¥5,500 (tax included)
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Quantity: Limited to 100 pieces
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Reservation Start: December 13 (Saturday)
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Reservation Deadline: December 19 (Friday)
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Sales Locations:
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Official WEB Store: https://min-gardens.com
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JOURS Ekimae Store (Pick-up only, purchase via WEB store): Tokyo, Nishitokyo-shi, Higashicho 3-5-12 Armonia 1F (Hours: 10:00-18:00, Closed: Sunday, Monday)
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TAIKO STORE TOYONO (Miyashita Orchard POPUP, sales only on December 24): Nagano, Nagano-shi, Toyono-cho 1003-2 (Hours: 10:00-16:00)
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About JOURS
Established 35 years ago, JOURS is a beloved bakery with two locations in West Tokyo. Owner Taichi Kato, the second-generation baker, infuses his creations with a design sensibility honed during his time in the interior industry. He has cultivated a unique world through his distinctive bagels and innovative products like “Canpan,” an outdoor bread kit designed to bring new bread culture to the community. Kato-san is recognized as a unique baker who expresses the charm of Japan through the filter of bread, often collaborating with primary industries that embody Japan’s rich traditions, culture, and history.
About Miyashita Orchard
Nestled in Toyono-cho, Nagano City, Miyashita Orchard is a fifth-generation apple farm with a history spanning over 100 years. Founded by Gohatiro Miyashita in the Meiji era with the ambition to cultivate leading fruits of Shinshu, the orchard continues to uphold its legacy. With the motto “Make life POP with fruits!”, Miyashita Orchard strives to deliver fruit experiences that deeply resonate with people.
Naoya Miyashita, the current representative, cultivates a variety of fruits, with apples at the forefront. He actively promotes the appeal of fruits through various initiatives, including producing outdoor-themed fruit items and appearing in Nagano City’s concept movie, “FEEL NAGANO, BE NATURAL,” to share the beauty of Nagano’s nature and agriculture. He is also the producer of “and CIDER” (Trail Hard Cider), an apple brew that reinterprets Japanese regionality, nature, history, and culture, having won gold prizes at the Japan Cider Cup and Asia Cider Championship. Through his “Gohatiro” brand, named after the founder, he aims to elevate the value of Japanese agriculture and fruits, advising high-end restaurants and patisseries in Tokyo and beyond, and curating highly sought-after rare fruit courses at exclusive establishments like Salon Kaku in Omotesando.
A Glimpse into the Future of Japanese Culinary Innovation
The launch of the Kiruto Pink Stollen is more than just a seasonal delicacy; it represents a burgeoning trend in Japanese culinary arts. This innovative collaboration between a heritage orchard and a modern bakery showcases how traditional Japanese agricultural produce can be reinterpreted and elevated for contemporary palates, both locally and globally. The “Shunkashuto Kajitsu Kashi” project hints at a future where seasonal Japanese fruits will continue to inspire unique and visually appealing confections, captivating enthusiasts of kawaii culture abroad with their beauty, quality, and originality. This initiative pioneers new avenues for showcasing Japan’s rich fruit heritage, blending age-old wisdom with cutting-edge creativity to deliver truly unforgettable experiences.
