NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Culinary Institute of America
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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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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Spicy Fioretto Tacos
Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian Spicy Fioretto Chipotle Tacos. In this recipe, she uses Fioretto, a cousin of cauliflower.
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Charred Negi with Mexican Corn Salsa
In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the Negi until the skins are charred and the center is tender, and serves it with a delicious corn salsa.
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