Recipes using Oishii Nippon Vegetables
A long-stemmed cauliflower made for dipping and roasting.
Succulent, fresh and fragrant – can be used fresh as garnish, and very delicious grilled.
The sweet salad cabbage named for its crisp, crunchy bite.
The Japanese barbecue pepper with a tinge of enticing heat.
Juicy and refreshing when eaten raw, and melts in your mouth when caramelized.
Kabocha with the texture of kuri (chestnuts) with a bite that crumbles, then melts.