NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Oishii Nippon Project Blog
Oven-Roasted Parmesan Fioretto
A tasty baked Fioretto side dish that can be served with any meal.
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Transplanting: Negi
This article breaks down how to transplant Negi (Japanese bunching onion) for a successful growing season. Our expert, Chris, explains transplanting for both commercial and home gardeners.
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Meet the Growers: Dave Pew at Russian River Organics
In Healdsburg, California, Dave Pew and the team at Russian River Organics have worked hard to build a farm business that is an integral part of the Sonoma community.
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Transplanting: Zuccurì
This article gives a breakdown of how to successfully transplant Zuccurì into your field or home garden. Chris outlines the preparation and irrigation needed for your plants to have the best chance at thriving once they are in the ground.
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Transplanting: Fioretto and Shishimai
In this article, Chris explains his methods for transplanting Fioretto and Shishimai seedlings into home gardens and fields. He points out important considerations such as when to transplant, soil and irrigating.
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Meet the Growers: Evan Chender, The Culinary Gardener
Evan has always had a deep love of food, cultivating a career around it across renowned kitchens and small farms before embarking on his own operation.
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Fioretto, Delicate and Delicious
Fioretto, translated from Italian, means “little flower.” With just a glance at the vegetable, it is clear to see why it would take on such a name. It appears both pretty and delicate. This non-GMO vegetable is a hybrid of cauliflower and broccoli, taking on features from each. The result is a vegetable with a beautiful complexion and tiny florets.
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Grilled Teriyaki Shishimai Skewers
This recipe makes for a great side dish or appetizer to impress your friends and family at your next barbecue.
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The Amazing Benefits of Zuccurì
Zuccurì, our sweet Japanese pumpkin, has numerous nutritional benefits in both the skin and flesh. We encourage consumers to eat the skin along with the flesh because it is delicious and also very rich in nutrients. It contains antioxidants, which protect our cells against the effects of free radicals.
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The Oishii Nippon Project Logo
Our Oishii Nippon Project logo was thoughtfully designed with two elements of Japanese heritage in mind. Using ‘The Great Wave off Kanagawa’ as inspiration, we incorporated vegetables of our Washuko to represent harmony, seasonality and natural abundance...
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Mezcal Sautéed Fioretto
In today's recipe, we head south of the border to give our Fioretto a Mexican flare. Mezcal Sautéed Fioretto is a simple dish to prepare that can be served as an appetizer or side dish.
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How to Correctly and Safely Cut Zuccurì
In this article we are going to review the correct way to breakdown (or cut) the mouthwatering Zuccurì. One think that is important to understand about Zuccurì before we get into the training is that the flesh of the vegetable on the top side (stem side) is thicker than the bottom side (blossom end side). So, when you are cutting Zuccurì, It is much easier cut into from the bottom side of the vegetable.
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