Shiso (Perilla) is a herb used in salad, toppings, or garnish in Japanese cooking. It has a unique fragrance and flavor loved by the Japanese.
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Sudachi is Japanese citrus native to Tokushima prefecture. Juicy, aromatic, and acidic, it has broad culinary uses in Japanese cuisine. Sudachi (酢橘) is a small, round Japanese citrus fruit. It’s incredibly sour, lime green, and has a thin skin. It’s primarily grown in Tokushima prefecture, on the Shikoku island. The Japanese use the juice and […]
READ: Sudachi
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Shishito peppers are mild green chili peppers with a bite! They are popular in Japan and are often served pan-fried as an appetizer or snack at izakaya restaurants or pan-grilled for Teppanyaki. Hailed from East Asia, shishito peppers (獅子唐) are small peppers with thin and glossy skin, wrinkles on the surface, and a thin stem […]
READ: Shishito Peppers
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Used in both savory and sweet dishes, Japanese sweet potato or Satsumaimo has a deep magenta skin and creamy pale flesh. It is starchier and has an intensely sweet flavor, and so good in all your favorite recipes.
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Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.
READ: Daikon (Japanese Radish)
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Edamame are edible young soybeans that are full of nutrients. Enjoy the pods as a snack or the shelled soybeans in many dishes!
READ: Edamame (Soybeans)
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Cultivated and eaten in many parts of East Asia, Napa cabbage, or hakusai, is a versatile cabbage used in soups, stews, stir-fries, gyoza fillings, salads, and more. Oblong-shaped with densely packed leaves, Napa cabbage is eaten across East Asia. Other names include Chinese white cabbage, wombok, and celery cabbage. The crinkly leaves are pale green […]
READ: Napa Cabbage (Hakusai)
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Kabocha is a type of winter squash, Learn more about the health benefits, preparation, storage and delicious recipes to cook with this sweetest squash.
READ: Kabocha (Kabocha Squash)
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