Nashi (Asian Pear)
Pyrus pyrifolia · Aziatische peer · appelpeer
Nashi (Asian Pear): what every chef needs to know
Nashi, sometimes called Asian pear, apple pear or Japanese pear, has the shape of an apple but the structure and flavour of a pear. The flesh is extremely crisp and refreshingly watery, with a delicate sweetness and minimal acidity. Unlike European pears, nashi is picked ripe from the tree and requires no further ripening time. In Japan, nashi is the most beloved pear and is given as a gift thanks to its premium quality. In the kitchen, nashi is versatile as a raw ingredient, a poached dessert or a salad component.
Nashi (Asian Pear): nutritional values per 100g (vers)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168183) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168183).
Nashi (Asian Pear): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Japanese-geïnspireerde salad of thin nashi-slices with gorgonzola, rocket and Japanese ponzu-dressing
Nashi poached in halfzoete Riesling with cinnamon and vanilla, served with creme fraiche and pistache
Paperdunne nashi-slices with citroenvinaigrette, granaatappelpitten and fresh mint as starter
Nashi (Asian Pear): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use mandoline for paperdunne slices, citroenwater prevents bruinkleuring; crispy texture remains hours stabiel
use halfzoete Riesling with cinnamon and star anise, nashi remains steviger then European pear and has kortere pocheertijd
thin schijven with citrusdressing and olive oil, walnuts and blauwschimmelkruimel as refined starter
Nashi (Asian Pear): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Nashi (Asian Pear): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Nashi is available from August to January via imports from China, Japan and South Korea. The crisp texture is well preserved for months with correct refrigeration.
Nashi (Asian Pear): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Nashi (Asian Pear): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Chenin blanc with kweepeer and honey-ondertonen complement the delicate pear-appelzoetheid of nashi
- Vouvray AOC sec
- Montlouis-sur-Loire AOC
light citrushelderheid and apple notes match to at the fresh, crispy flavour of nashi in cold applications
- Mosel Kabinett
- Saar Kabinett
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Nashi (Asian Pear)
At what temperature should you store Nashi (Asian Pear)?
Store Nashi (Asian Pear) at 0–4°C (cool store, behoudt knapperige textuur), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Nashi (Asian Pear) professionally?
The primary professional technique for Nashi (Asian Pear) is Raw thinly cut for salad at koud for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Nashi (Asian Pear) contain allergens?
Nashi (Asian Pear) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Nashi (Asian Pear)?
Nashi (Asian Pear) provides 42 kcal, 0.5g protein and 0.2g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 168183).
When is Nashi (Asian Pear) in season?
Nashi (Asian Pear) is in season in Northern Europe during Aug, Sep, Oct, Nov, Dec, Jan. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
