NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
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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Sowing Negi Seeds
Yukiho from the Tokita research station demonstrates how to successfully germinate your Negi seeds using cell trays.
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Goma-ae 胡麻和え with Tatsu Komatsuna
Learn how to make a the classic Japanese staple Goma-ae using Tatsu Komatsuna.
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Tender Grilled Negi
The simplest way to enjoy Negi is by grilling it with oil, salt and pepper until delectably tender. Perhaps you have...
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Crisp and Healthy, Saku Saku
Crunchy, crisp and refreshing, this salad cabbage is arguably one of the most versatile vegetables in Japanese cooking. It's also a nutritional improvement over lettuce – learn more about its nutritional value and test it in your next salad.
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Transplanting Saku Saku Cabbage
You've successfully sown your Saku Saku and seen them sprout out of their seed coats, or maybe you've bought cabbage seedlings at your local farm or garden center—what's next?
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The Many Types of Negi
Is Negi the same as scallions, or green onions? How are they related to Leeks? How many types of Negi are there? “Negi” can be a confusing term as it is used to describe a few different types of Allium fistulosum. When translated, Negi becomes “green onion”, but this doesn’t work too well when you dig deeper.
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Fruit Logistica 2023 – Thank you, Berlin!
We were so grateful to attend this year's Fruit Logistica event at Messe Berlin, and share the story of the Oishii Ni...
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Happy Lunar New Year, Year of the Usagi
The above is part of a 3-panel woodblock work by Utagawa Kunisada c. 1850, called "Actors as Lion Dancers".
With th...
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Summer Festival Farmers Market with Suzuki Farm and Sunrise Mart
We are so excited to collaborate with Sunrise Mart and Suzuki Farm to offer Japanese vegetables at the Summer Festival at Japan Village this year. This is the second annual Summer Festival – last year's event brought over 2000 people to the courtyard to enjoy performances, games, food and much more.
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Change Up Your Veggie Routine: CIA x ONP
Chef Toni Sakaguchi summarizes the collaboration with between Oishii Nippon and the Culinary Institute of America.
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