Recipes using Oishii Nippon Vegetables
Fioretto
A long-stemmed cauliflower made for dipping and roasting.
Murasaki Fioretto
Adds a pop of color that holds in cooking, and brightens when pickled.
Negi
Succulent, fresh and fragrant – for garnish, grilling, and beyond.
Ohba
Bright, aromatic leaves for garnish or wrapping.
Saku Saku
The sweet salad cabbage named for its crisp, crunchy bite.
Shishimai
The Japanese barbecue pepper with a tinge of enticing heat.
Sweet Kabu
Juicy and refreshing when fresh, melts in your mouth when caramelized.
Zuccuri
Kuri (chestnut) kabocha with a bite that crumbles, then melts.