NOTES FROM OISHII NIPPON
Explore the blog posts below for variety information, recipes, grower profiles, culture notes, and more.
Oishii Nippon Project Blog
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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Meet the Growers: Sam Thorp of Spade & Plow Organics
Born from a desire to connect consumers to the best tasting organic fruit and vegetable varieties, and a calling to preserve farmland in the South Bay Community, Mike Thorp and his two sons, Nick and Sam started Spade & Plow Organics on 10 acres in San Martin.
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Salmon Carpaccio with Shiraga Negi
"Shiraga" means silver hair in Japanese, as the white part of Negi sliced into immaculate thin strips resembles beaut...
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Meet the Growers: Dick Swank of Swank Farms
Nestled in the fertile Central Valley of California, Swank Farms is a working farm renowned not only for its high quality produce, but also for its array of year-round activities and offerings.
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Growing Tips: Shishimai
Learn how to grow this Shishito pepper, which is named after the Japanese version of the lion dance, as the head of the pepper is said to resemble a lion! This seasonally grown sweet and small capsicum is typically grown in the warmer months as flowering temperatures are between 72 and 95 degrees Fahrenheit.
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Growing Tips: Fioretto
This article will walk you through how to grow two different varieties of Fioretto, part of the Brassica oleracea var. Botrytis family. Sometimes known as sweet-sprouting broccoli, stick cauliflower, biancoli, or Karifurore in Japan it is a bright and balanced hybrid brassica with coral-like florets. Our two variants of this vegetable allow for it to be grown all year round.
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Growing Tips: Negi
Today we'll explain how best to grow this perennial vegetable. Negi is a Japanese bunching onion, which is grown very similarly to a leek. Negi is rarely grown outside Japan but is gradually becoming a specialty crop throughout regions of Hawaii and California as a versatile, international ingredient.
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Oven Baked Zuccurì
The simplest way to enjoy this new type of chestnut Kabocha squash, and it's moist yet flaky texture. Consider it your new sweet that is sugar and gluten free.
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