To introduce delicious vegetables uniquely developed in washoku culture to gardens and kitchen tables around the world by connecting growers, the food industry and consumers.
The Oishii Nippon Project
Oishii Nippon Vegetables
In the history of more than 1000 years of washoku culture, vegetables have been uniquely developed in pursuit of better tastes and growing climates, and are now a part of the wide variety of vegetables used in Japanese cuisine.
Oishii nippon vegetables, which translates to Delicious Japanese Vegetables, are essential to the taste and variation of Japanese food, and the longevity and health of the Japanese people.
Sustainability and Responsibility
We believe the best foods are grown locally and enjoyed seasonally. Eating locally-grown food reduces fossil fuels and emissions by eliminating the need for transport, storage and packaging materials. Seasonally-planted crops are rotated throughout the year, which increases soil fertility, promotes biodiversity, reduces waste, and allows for holistic or organic integrated pest management. Our non-GMO seeds are developed through strategic plant breeding over multiple generations to thoughtfully produce the desired traits and characteristics of our delicious, healthy vegetable varieties.
A direct connection with each of our growers ensures a commitment to sustainable agriculture and our values, in turn enriching Community Supported Agriculture (CSA) programs, by sharing the knowledge of how to cultivate locally and seasonally. We aim to promote environmentally-sustainable production and consumption.
Be sure to keep an eye out for Oishii Nippon Vegetables in your next CSA Box!
How many vegetables can you spot?
The Oishii Nippon logo is an homage to ukiyo-e – a genre of Japanese art that flourished during the Edo period. You might recognize ‘The Great Wave off Kanagawa’ (c. 1829-1833) by Katsushika Hokusai, which is perhaps the most well-recognized work of ukiyo-e today.
We chose to honor ‘The Great Wave off Kanagawa’ through our logo design, with the hopes that one day the rich and unique varieties of Japanese vegetables will become as well-recognized around the world, like the work of Hokusai.