There are two reasons. First, strawberries in Japan are very expensive, and the Japanese don't even want to waste any strawberry juice; Second, because most strawberries in Japan are sour, they can't be eaten without seasoning.

First, strawberries are expensive.

Affected by geographical location, Japan is rich in marine resources, but there is not much arable land, so the output of all crops and fruits that need to rely on land for growth is not high, and things are rare, so Japanese fruits are expensive. Especially strawberries, which everyone loves, are even more expensive.

However, even though Japan has spent a lot of manpower and material resources to cultivate strawberries, the yield is still not optimistic. What if demand exceeds supply? We can only import strawberries from abroad, but strawberries are not easy to store, so transportation costs, packaging costs and labor costs can only be added to the final selling price. Even some rare brands of strawberries are put in high-end special boxes, and the price is as high as 40~60 dollars each.

Second, Japanese strawberries are very sour.

In the 1960s and 1970s, Japan chose to import a large number of strawberries from the United States. However, in order to ensure smooth delivery, strawberries in the United States are generally raw and hard, and even when they are sold, they are green and sour. However, it has a price advantage, which is much cheaper than strawberries grown locally in Japan and has a high cost performance.

Eating is a good way to eat, so many citizens still buy it home. But it is too sour to eat directly, so I invented putting these strawberries in a bowl, squashing them with a spoon, adding sugar, milk and even condensed milk to improve the sourness of strawberries, but later it became a flavor dessert.