Japan is very focused on having highly seasonal food items. A personal conspiracy theory I hold is that because of the lack of natural winter fruits (citrus aside), it was just randomly decided to put strawberries in winter. They are all, always grown in greenhouses and you can go strawberry picking there. Except you can’t bring them home. You pay for a time slot to walk up and down the raised boxes of strawberries stuffing your face and gorging on strawberries dipped in condensed milk until you feel sick.
It’s… definitely an experience. This leads to the massive, bizarre popularity of Japanese Christmas cake (strawberry shortcake?) but more importantly: ichigo daifuku・いちご大福. Another one from Togetsu, this one is very delicate with white bean paste, my favourite combination.