Mishirasu. - Ripe in late September to early October. Rough brown russet skin, large to enormous fruit, some weighing a pound or more. Unattractive appearance, but good flavor. The crisp, crunchy flesh makes it a good choice for salads as well as fresh eating. -- G. Moulton and J. King. 2006. Fruit Handbook for Western Washington.Mishirazu. Origin: May trace back to seed from China. Found in Hokkaido about 1887 where it was originally called Iida Nashi. Tested in Aomori testing center beginning in 1933. In 1956 this was the main cultivar grown in Hokkaido and occupied 63% of production. Named 'Mishirazu' by Dr. Hoshino. Fruit ripens in same period as Taihaku. Has been used in breeding and is a parent of Kitahoshi (Misharazu x Nijisseiki), Hokuto (Mijisseiki x Mishirazu), Hatsuhi (Chojuro x Mishirazu) and Amatama (Chojuro x Mishizaru). -- from I.Kajiura and Y.Sato. 1990. Recent progress in Japanese pear breeding and descriptions of cultivars based on literature review. Bulletin of the Fruit Tree Research Station (translated from Japanese by S. Wada, 12/2007).