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GOBO

GOBO IS ANOTHER JAPANESE ROOT VEGETABLE ALSO CALLED BURDOCK, OR “KLETTEN WURZEL” AS IN GERMAN. USED AS REPLACEMENT FOR SALSIFY, AS A SIDE DISH OR CREAMY SOUP, WITH MANY OPTIONS TO CREATE A ANOTHER CULINARY HIGHLIGHT. USED IN MANY ASIAN DISHES ALSO USED IN SALADS AND IS CONSUMED COLD. THE GOBO IS USUALLY JUST CLEANED […]

HOKKAIDO PUMPKIN

HOKKAIDO PUMPKIN OR ALSO KNOWN AS RED KURI SQUASH AND IS USED AS ANY OTHER WESTERN PUMPKIN. THE COLOR OF THE FLESH IS VERY INTENSIVE ORANGE, WITH A DELICATE CHESTNUT FLAVOR. GREAT FOR SOUPS OR AS SIDE DISH, OR EVEN JUST HOT OF A GRILL. THE PUMPKINS ARE SANITISED AND PRE-COOLED BEFORE SHIPMENT. SEASONAL AVAILABILITY: […]

JAPANESE CUCUMBERS

THERE ARE A FEW CUCUMBER VARIETIES GROWN IN THAILAND. AMONG THEM IS THIS JAPANESE VARIETY, WHICH IS USED IN SUSHI PRODUCTION, PICKLES, SALADS OR FOR MANY OTHER DISHES. NOWADAYS THERE ARE EATEN FRESHLY PICKLED, ON A BAMBOO STICK AS WHOLE IN JAPAN. THE CUCUMBERS ARE VERY THIN AND NOT TOO LONG, WITH A SMOOTH SKIN, […]

JAPANESE WASABI

JAPANESE WASABI IS IMPORTED FRESH FROM THE TOKYO TSUKIJI WHOLE SALE MARKET. GROWN IN SHIZUOKA PREFECTURE, SOUTH OF MOUNT FUJI. THERE IS NOTHING MORE NICE THEN THE JAPANESE VARIETY OF HORSERADISH. TASTE, SPICE AND GREEN COLOUR! THE LEAVES MAKE A GREAT SALAD WHEN YOUNG. AND THE PLANT IS NOT A ROOT, AS MISTAKEN SO OFTEN. […]

MYOGA / JAPANESE GINGER FLOWER

JAPANESE MYOGA BLOSSOMS,  ARE IMPORTED THROUGHOUT THE YEAR FROM TOKYO. THE FRESH BLOSSOM IS A NICE DECO PART, ALSO USED IN JAPANESE COOKING, AS WELL AS A CRISPY ADDITION ON A PLATE. BLOSSOMS ARE PACKED ON TRAYS, AND SHIPPED CHILLED. SCIENTIFIC NAME: ZINGIBER MIOGA

NAGAIMO

NAGAIMO OR CHINESE YAM IS A VERY TRADITIONAL JAPANESE ROOT VEGETABLE. THE YAM IS MOSTLY  GROWN IN THE PREFECTURE OF AOMORI IN JAPAN. VERY OFTEN USED IN WAYS LIKE WE USE A POTATO. FOR SOUPS, SALADS OR ANY OTHER SIMMERED DISHES. GIVES A LOT OF ROOM TO EXPERIMENT. SEASONAL AVAILABILITY: ALL YEAR LONG. SCIENTIFIC NAME: […]

WATERMELON RADISH

WATERMELON RADISH IS A GREAT COLOR SPOT ON A ANY PLATE. AND THE RADISH ALSO SUPPORTS A HEALTHY DIET. OFTEN USED AS SALAD, BUT ALSO USED TO ROAST, STIR FRIED, IN STEWS AND COMBINED WITH MANY VEGETABLES, OR AS A SIDE DISH. THE RADISH IS SANITISED,  PACKED IN BAGS OR TRAYS, AND PROPERLY PRE-COOLED BEFORE SHIPPING. […]