Japanese page
Nutrient content per 100 g

Delicious season

Carrot

* Display the yearly calendar with each number

Commentary on vegetables

• Spring & summer carrots are characterized by sweetness, freshness and softness
• Cultivated throughout the year
• Vegetables with a feature that can be stored buried in the soil in winter and have high storage properties
• New carrot (spring carrot) is shipped immediately after harvesting without being dried or stored.（Spring carrot is fresh carrot, but can only be stored for a short time）
  (Ginseng is fresh ginseng, but it can be stored for a short period)
• Caroten content is the highest among vegetables with high circulation
• Caroten is contained a lot under the epidermis
• Compared to the past, it has a unique odor and has become sweeter
  (Although the amount of carotene has increased, other nutrients have decreased)
• Carotene is fat-soluble and suitable for oil cooking
• Avoid things that are dark overall
• Choose carrots with smooth skin and few dents

Good things to eat together

• Cold prevention = onion, wakame, celery
• Fatigue recovery = Chinese cabbage, cabbage, tomato
• Prevention of constipation = wakame,burdock,bamboo shoots
• Prevention of vision loss = broccoli, peppers, pumpkin

Preservation method

• Store at room temperature in a good place throughout the year
  (Sensitive to moisture)
• Can be cut into easy-to-use sizes and frozen with a hard boil
• When storing for a long time, cut off the leaves.

recipe

• Boiled food
• Fried food
• Grilled food
• soup
• dressing

Food composition table

Per 100g edible portion

Carrot（raw）root without skin

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Yatsugashira

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Commentary on vegetables

• Low circulation and high price
• The origin of the name seems to have 8 heads
• Because of this, it is difficult to peel the skin because it is an intricate lump.
• It is delicious when heated
• It is used for Osechi cuisine as an auspicious item
  (So ​​that progeny prosperity, person’s “top”)
• It doesn’t get smaller, it becomes one lump
• There are few slimes and is suitable for boiled food

Preservation method

• Store mud with it in a cool and dark place
• Keep mud-free items in the refrigerator, taking care to dry them
• Store peeled product in water

recipe

• Boiled food
• Fried food
• Soup
• salad
• Steamed food

Food composition table

Per 100g edible portion

Yatsugashira（生）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Sweet potato

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Commentary on vegetables

• Also known as “Kansho”, “Tooiimo”, “Marju”
• It is called “Maruju” after the crest of “Satsuma”
• Since it is not sweet immediately after harvesting, it is aged for 1 month to get on the market
• The main ingredient is starch
• By heating, part of it becomes sugar and sweetness increases.
• Rich in vitamins C, B1, B6, etc.
• A lot of lye under thin skin
• When cooking with skin, expose to water
  (Caution is necessary because vitamin C will leak if exposed to too much)
• Choose a bright and glossy color
• Avoid stiff beards because they contain a lot of fiber
• Goods that are not too large or not discolored are good

Good things to eat together

• Cold Prevention = Burdock, Shiitake, Carrot, Spinach
• Obesity prevention = Konjac, hijiki, bean sprouts
• Diabetes prevention = Jew’s‐ear, shiitake, kelp
• Skin care = strawberry, lemon, sweet pepper

Preservation method

• Because it is vulnerable to low temperatures, wrap it in newspaper and store at room temperature
• Be careful with moisture and dryness

recipe

• Boiled food
• Grilled food
• Steamed food
• Fried food

Food composition table

Per 100g edible portion

Sweet potato（生）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Taro

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Commentary on vegetables

• Mostly starch, except moisture
• “Ishikawa Wase” is an early variety as its name suggests.
• Abundant in potassium and dietary fiber, it is easy to digest and absorb when heated
• The slime ingredients are mucin and galactan
• Feeling soft when touched is evidence of damage
• Use rice bran to prepare
• Wash out the slime with “salt fir” or “boiled under the boil”
• Choose the one with mud
• Choose taro without red or yellow spots on the surface

Good things to eat together

• Strengthening = egg, chicken, Sardine, bonito
• Healthy brain effect = Yuba,Dried bonito
• Hypertension prevention = enoki , konjac, burdock
• Blood circulation promotion = kelp, miso, onion, Red pepper

Preservation method

• Wrapped in newspaper and stored in a well-ventilated place
• Avoid cold and dryness
• Preserved with mud

recipe

• Boiled food
• Steamed food
• Grilled food
• Fried food

Food composition table

Per 100g edible portion

Taro（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Ice plant

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Commentary on vegetables

• There are cells on transparent water droplets on the surface of leaves and stems
• Looks like it’s frozen
• Can be grown without using pesticides in hydroponics
• It has a habitless taste and a crispy texture
• Features a faint salty taste
• The texture remains even if you boil it quickly
• Eat just by washing in water

Preservation method

• Put in a plastic bag and store in the refrigerator
• Note that it is vulnerable to drying\
• It is better to eat early (the texture is lost)

recipe

• salad
• Soak
• Marinated

Food composition table

Per 100g edible portion

There is no description in the food database

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

turnip

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Commentary on vegetables

• Sweet and delicious in winter
• Also known as Suzuna, one of the spring seven herbs
• When there is a leaf, cut it off immediately
• Leaves are nutritious and delicious when used in miso soup and pickles
• The leaves are rich in carotene, vitamins, etc. and have a beauty effect
• White part (root) is good for relieving heartburn and stomach upset
• Aroma and texture change depending on the strength of baking.

Good things to eat together

• Intestinal regulation = Chinese cabbage, broccoli, carrot
• Prevention of hypertension = burdock,japanese-pear,butterbur
• Heartburn prevention = yamato-yam, honey, natto
• Blood circulation promotion =wakame ,konjak , sweet potato

Preservation method

• Wrap in wet newspaper and store in vegetable room
• Leaves take away moisture, so cut off immediately and store separately

recipe

• Steamed food
• miso soup
• pickles
• salad

Food composition table

Per 100g edible portion

Turnip（raw）with skin

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Potato

* Display the yearly calendar with each number

Commentary on vegetables

• The nutritional value is high enough to be called “the apple of the earth”
• Rich in vitamins C, B1 and B6
• Vitamin C is about 5 times that of apples
• Hard to germinate when stored with apples
• Potato vitamin C is wrapped in starch and is strong for storage and heating
• When potatoes are boiled from the water with their skin, the fire will pass evenly.
• Good products with thin skin and no color unevenness

Good things to eat together

• Aging prevention = Kiwi fruit, green tea, mayonnaise
• Obesity prevention = Chinese cabbage, peach, banana, honey
• Prevention of constipation = lemon, salmon, spinach
• Fatigue recovery = grain vinegar, oysters

Preservation method

• Wrapped in newspaper and stored in the vegetable room
• Be careful because buds are likely to appear when the temperature is high
• When stored with a hard apple, germination is less likely

recipe

• salad
• Fried food
• Boiled food
• Steamed food
• Grilled food

Food composition table

Per 100g edible portion

Potato（boiled）tuber

Quoted from the Japanese food standard composition table 2015 edition