Recipes using Oishii Nippon Vegetables
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Fioretto
A long-stemmed cauliflower made for dipping and roasting.
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Negi
Succulent, fresh and fragrant – can be used fresh as garnish, and very delicious grilled.
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Saku Saku
The sweet salad cabbage named for its crisp, crunchy bite.
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Shishimai
The Japanese barbecue pepper with a tinge of enticing heat.
![](http://oishiinipponproject.com/cdn/shop/files/kabu_cooking.jpg?v=1615925740&width=300)
Sweet Kabu
Juicy and refreshing when eaten raw, and melts in your mouth when caramelized.
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Zuccuri
Kabocha with the texture of kuri (chestnuts) with a bite that crumbles, then melts.