Blog
Crisp and Healthy, Saku Saku
Jul 24, 2023
Crunchy, crisp and refreshing, Saku Saku is arguably one of the most versatile vegetables in Japanese cooking. It's also one of the healthiest! It's important to understand the health benefits of the foods we put in our bodies, and we hope here at the Oishii Nippon Project that sharing this type of information will help you choose healthier options the next time you're thinking about what to grow in your garden or pick up from the market.
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Transplanting Saku Saku
Jul 24, 2023
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?
We are sharing some tips for transplanting your baby cabbage plants into the ground.
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The Many Types of Negi
Apr 11, 2023
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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Are Negi the same as Leeks?
Mar 29, 2023
These little black seeds might look similar to onion or leek, but they contain the genetic ingredients for the succulent, hollow leaves and long white stalks of Long Negi.While related, Negi is a different species from its Allium cousins – A. fistulosum is characterized by its non-bulbing nature and hollow green tops.
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Fruit Logistica 2023 – Thank you, Berlin!
Feb 21, 2023
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
Jan 24, 2023
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
Aug 12, 2022
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
Dec 27, 2021
At The Culinary Institute of America, we believe that plant-forward eating is one of the biggest culinary trends underway in America and in global foodservice. That means cooking and eating in a way that emphasizes and celebrates, but is not limited to, plant-based foods. We find inspiration for plant-forward menus from farms and chef-grower collaborations. And one of the most interesting facets of my job is the exposure it affords me to chefs, ingredients, and recipes from around the globe. I’m always learning something new, and gleaning recipe inspiration, and this latest project is no exception.
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Harvesting: Zuccurì
Sep 7, 2021
Chris takes us to Beloian Farms in the Central Valley of California, an organic farm that grows Zuccurì. We will find out what to look for and learn how to detect when it is ready to harvest.
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Growing: Zuccurì
Sep 7, 2021
Today Chris takes us to his farm, San Benito roots in Hollister, CA to breakdown Zuccurì growing. Sometimes it can be hard to gauge how your plants are doing and what to do if they need some assistance. Chris gives us tips on how to check on plant health and production and how to mitigate issues in the garden or field.
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Negi Cultivation
Aug 19, 2021
In this video, Chris takes us through Negi cultivation and shows us how to get the most out of our Negi crop. We lear...
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Harvesting: Shishimai
Aug 18, 2021
Chris takes us to Tomatero Farms in Watsonville, California where they are growing organic Shishimai peppers. Their process is organic, over plastic and under hoophouses. Chris explains how and when to harvest Shishimai and gives us some pointers for getting the most from our plants.
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