NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Oishii Nippon Project Blog
The Two Types of Japanese Kabocha
Different varieties may have unique textural qualities, and might be best suited for certain culinary applications.
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Saku Saku Cabbage Wraps with Panko-Crusted Shrimp
Cabbage is commonly used in Japanese cuisine to add balance to heavy ingredients, especially fried foods. As a nutrient-dense, satisfyingly crunchy, low-carb alternative to standard wraps, Saku Saku cabbage is perfectly matched with panko-fried shrimp in this wrap recipe. Add in smooth avocado and creamy aioli for a truly delicious, balanced dish.
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Saku Saku Cabbage and Ohba Shiso Salad with Nori
This cabbage salad is highly satisfying, featuring nutrient-dense and highly crunchy Saku Saku cabbage. The sweetness of the cabbage itself and the aroma of Ohba is complemented by Ponzu dressing. Nori seaweed and roasted sesame seeds add a grounding, savory, salty element for a satisfying appetizer or side dish.
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Chef Yoshinaga Jinbo's Take on Murasaki Fioretto
Watch as Chef Yoshinaga Jinbo of Tokyo restaurant Jinbo Minami Aoyama uses marinated Murasaki Fioretto in a dish paired with Sawara Mackerel.
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Growing Tips: Transplanting
Learn about transplanting: why we sometimes recommend it, which varieties should be transplanted, and how to do it.
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Growing Tips: Sweet Kabù
Learn how to grow the sweet, succulent salad turnip, Sweet Kabù. A quick 35-45 days, no transplanting required.
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Meet the Growers: Zaid Kurdieh at Norwich Meadows Farm
Four hours north of New York City, Norwich Meadows Farm grows a massive diversity of produce for the culinary community and farmers market shoppers.
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Three Tips for Sowing Shishimai Pepper
Ready to sow your Shishimai pepper seeds? Here are three tips to get your seeds started successfully.
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Sowing Negi Seeds
Yukiho from the Tokita research station demonstrates how to successfully germinate your Negi seeds using cell trays.
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Sweet Kabù and Kumquat Salad
A delicious sweet and tangy Sweet Kabù salad served with a simple oil and vinegar dressing.
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Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg
This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche.
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