Japanese Food Tips

White corn is corn with white kernels. White corn originated in 2002 when a Japanese seed company developed a variety called Pure White. At first, Pure White was harvested in Hokkaido, and white corn was rare, but now various varieties of white corn have been developed, and white corn is commonly seen throughout Japan. White corn has thin, soft husks and is characterized by its high sugar content of around 20 degrees. Like regular yellow corn, it can be boiled or steamed, but when fresh, it can also be eaten raw, enjoying its juicy, sweet, and crisp texture. White corn is widely available from July to September. If you are interested, please try it in Japan.