NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Oishii Nippon Project Blog
How does "hilling" work in Negi production?
For the characteristic long white stalk – the blanched portion is where the subtle sweet allium flavor is – Negi must be "hilled", sort of like you would when growing potatoes. Soil is pushed to cover the plants so only the green tip is exposed, making the plants elongate further to reach for sunlight. Read on to learn more about how Negi is hilled in Japan.
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Seven Greens Porridge | Nanakusa Gayu | 七草粥
Seven Greens Porridge | Nanakusa Gayu | 七草粥:Stemming from Chinese tradition, January 7th is known as 人日の節句 (Jinjitsu no Sekku) or 七草の節句 (Nanakusa no Sekku) in Japan, when this healthful rice porridge is eaten in celebration and to recover from the New Year's festivities.
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Happy New Year!
Happy New Year! Learn about Osechi, or Japanese New Year's dishes and their hopeful symbolic meanings.
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Zuccuri Squash Canapés
These delectable Zuccuri Squash Canapés are from student-Chef team Stephanie Simoulis, Emilia Young, Thomas Trip, and...
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The end of the year in Japan: O-souji | 大掃除
The end of the year in Japan means... 大掃除｜O-souji (big cleaning!)
Did you know that this tradition dates back centu...
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Winter Solstice / 冬至
In Japan, the Winter Solstice, also known as the shortest day of the year, is celebrated as a symbol of harmony and ...
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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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Shishimai / Shishito FAQ
How did Shishito peppers become so popular? Why are they spicy? Why are they called "Shishitos"? Are they the same as Padrons?
Shishitos have become very popular in the United States, and have raised a lot of questions about their origins, name, pungency, popularity, and beyond. Here is a Shishimai & Shishito pepper FAQ to offer some (certainly not all!) of the answers to questions we often receive.
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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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Roasted Fioretto and Negi with Shaved Parmesan
Liven up your menu with roasted Fioretto, Negi and shaved Parmesan. This dish is filled with fresh flavors and beautiful colors. The tender, wine-poached Negi are served on a platter, topped with the roasted Fioretto and tomato mixture, and finished with Balsamic vinegar and shaved Parmesan.
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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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Roasted Zuccuri and Kale Salad with Chickpeas and Tahini Yogurt
Learn more about Zuccuri and other Japanese vegetables on our website.
Shop Zuccuri seeds from the Tokita Seed Com...
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