NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Oishii Nippon Project Blog
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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Quick Pickled Murasaki Fioretto
A quick cauliflower pickle that sets in 15 minutes, made with sweet and tangy vinegar that adds a bright flavor and color.
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Natsu Japanese Cucumber Sunomono
A recipe for Cucumber Sunomono, or lightly vinegared Japanese cucumber salad.
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Meet the Growers: Alex Wenger of The Fields Edge Research Farm
Ever curious, thoughtful, and diligent, Alex shares with us his thoughts on farming and agrobiodiversity.
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