Japanese page
Nutrient content per 100 g

Delicious season

Chives

* Display the yearly calendar with each number

Commentary on vegetables

• It is available all year round, but the season is spring and autumn
• Asatsuki production is only about 1% of the onion
• Also known as “Ito onion” or “Ezo onion”
• Much like a break
• Often used as a condimen
• Used for sashimi because of its bactericidal effect
• There is a unique scent and a slight pungent taste
• The leaves are soft and more pungent than the split
• Green onions and shoots are in circulation

Preservation method

• Wrap it in newspaper, place it in a plastic bag, and store it in the refrigerator.

recipe

• Nuta
• Condiment
• Tempura
• Fried food

Food composition table

Per 100g edible portion

Chives（raw）leaves

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Nebuka-negi

* Display the yearly calendar with each number

Commentary on vegetables

• Also known as “Shironegi” “Naganegi”
• Raise it so that there are many white parts without being exposed to the sun
• In the past, leeks that were often eaten in the Kanto region
• Choose the one with a solid white area and elasticity
• Choose green ones that are “solid”
• When eaten raw, you can taste the crispy texture and pungent taste
• In China, it was prized as a medicinal plant that warms the body and restores fatigue.
• Season is winter, but it is supplied stably throughout the year

Preservation method

• Wrap it in a wrap to prevent it from drying and store it in the refrigerator
• Can be cut and stored frozen, but better to use through fire

recipe

• Fried food
• Boiled food
• Grilled food
• Hot pot
• Condiment

Food composition table

Per 100g edible portion

Nebuka-negi（raw）leaves

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Green onion

* Display the yearly calendar with each number

Commentary on vegetables

• It is basically distributed all year round, but the season is late autumn to early spring
• Vegetables with medicinal ingredients
• Used as a condiment
• Also used to deodorize meat and fish
• The white part is rich in vitamin C and allyl sulfide
• The green part is rich in carotene and calcium
• For a long time, Kanto has been favored by the white part and Kansai by the green part
• Choose one that has a solid root
• The one where the boundary between the leaf and stem is clear is good
• It should be elastic and glossy

Good things to eat together

• Prevention of arteriosclerosis = Jew’s‐ear, Sardine, kelp
• Fatigue recovery = dried plums, ginger, Japanese basil
• Thrombus prevention = onion, cucumber, garlic
• Obesity prevention = Royal fern, sweet potato, lotus root

Preservation method

• Wrap in a newspaper and keep in a cool dark place
• If it is mud, bury it in shaded soil

recipe

• Condiment
• miso soup
• Grilled leek
• Negima
• Hot pot
• Boiled food
• Fried food

Food composition table

Per 100g edible portion

Green onion（生）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Almond

* Display the yearly calendar with each number

Commentary on vegetables

• Called “Hento”
• Cultivated in Southern Europe, Australia, America, etc.
• Grown in Kagoshima, Yamagata, etc. in Japan
• Sold in the form of slices, holes, dice, paste, powder, etc.
• Nutritional value is high and attracts worldwide attention
• High vitamin E content
• Vitamin E has an anti-oxidant effect and can be expected to prevent aging and beautify skin
• The appropriate daily intake is 20-25 tablets
• Contains calcium, zinc, magnesium, iron, etc.

Preservation method

• Divide into frozen bags and freeze
• Store away from moisture

recipe

• salad
• Fried food

Food composition table

Per 100g edible portion

Almond（roasted）without salt

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Malabar-spinach

* Display the yearly calendar with each number

Commentary on vegetables

• Season is summer
• Nutritional summer vegetables such as carotene, vitamin C, and iron
• Calcium is about 4 times that of spinach
• Leaves and stems are thick and shiny
• It is slimy and has a unique earthy scent
• There are edible green stem species and ornamental red stem species
• Harvesting leaves and young stems
• Choose fresh things with soft stems and leaves
• Don’t choose things that are growing too much
• There are varieties that are used for sashimi, etc.

Preservation method

• Wrap the stem with moistened kitchen paper, put it in a plastic bag, and the vegetable room
• Boiled quickly and can be stored frozen

recipe

• Soak
• Tempura
• Fried food
• Namul

Food composition table

Per 100g edible portion

Malabar-spinach（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Japanese basil（Red）

Japanese basil（Red）

* Display the yearly calendar with each number

Commentary on vegetables

Japanese basil（Red）

• Red thing of the color of the leaf
• Used for coloring Salted plum
• Vibrant red when applied to vinegar
• The young shoots of red shiso are called “Murame”
  * The generic name for blue bud and purple bud is “Mejiso”.

Japanese basil（Blue）

• Green leaves
• “Ooba” and “Shiso” refer to blue shiso
• The part of the flower is called Hanahojiso and Hoshihoso.
• Hanaho Shiso = With flowers
• Hojiso = The thing before the fruit ripens after adding flowers
• We call the young shoots of Blue Shiso as “Aome”
  * The generic name for blue bud and purple bud is “Mejiso”.

Characteristic

• Rich in carotene, vitamin B2, and calcium
• The reason for using it for sashimi is its antioxidant and antiseptic effects
• About 100 sheets at 100g (1g per sheet)
• Choose a leaf that is firm to the tip of the leaf and has no discoloration at the end.

Good things to eat together

• Atherosclerosis prevention = Komatsuna, Wakame, milk
• Anemia prevention = oysters, spinach, shijimi
• Obesity prevention = ginger, vinegar, Wakame, Salted plum
• Beautiful skin effect = Kiwi, shimeji, Royal fern

Preservation method

• Put it in moistened paper and put it in a plastic bag and store it in the vegetable room
• Even if there is too much or too little moisture, it will not last long

recipe

• tempura
• Garnish
• Salted plum

Food composition table

Per 100g edible portion

Japanese basil（生）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Young Leaves of Sansho

Japanese pepper

Warizannsyo

* Display the yearly calendar with each number

Commentary on vegetables

• Place “Tree Bud” on your palm and tap（The aroma is better）
• “Japanese pepper” is used for boiled food
• “Powder Japanese pepper” is made by pulverizing “Japanese pepper”.
• Small flowers bloom in April and can be eaten
• The ingredient of numbness is the ingredient called “Sansyo-ouru”
• “Sansyo-ouru” has a function to increase appetite and activate gastrointestinal function
• The following nutrients are Powder Japanese pepper flour nutrients

Preservation method

Frozen storage method

1. Wash well and remove the branches
2. About 5 minutes
3. Expose to water until there is no ak
4. Drain well and freeze

recipe

• Boiled food
• Grilled food
• Soup

Food composition table

Per 100g edible portion

Japanese pepper（powder）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

New zealand spinach

* Display the yearly calendar with each number

Commentary on vegetables

• Also known as “hama”, “Bankyo”, “Hamasensha”
• Traditional vegetables with a long harvest time from early summer to late autumn
• The young shoots are easy to eat because they are soft and have no cocoons
• The surface of the leaf is covered with fine granular protrusions
• Although it has few characteristics, it contains oxalic acid, so it is eaten through fire
• When you are concerned about oxalic acid, boil it and expose it to water
• Rich in carotene and iron
• Because there is a lot of carotene, you can take carotene effectively when you use oil cooking.
• Because it contains a lot of iron, anemia can be prevented when taken with vitamin C and protein.

Preservation method

• Put it in a plastic bag and store it in the vegetable room

recipe

• Soak
• Tempura
• Fried food
• Soup

Food composition table

Per 100g edible portion

New zealand spinach（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Green chili

Red pepper

* Display the yearly calendar with each number

Commentary on vegetables

• Capsaicin is a unique source of hotness
• What is harvested with small chili peppers is called “leaf chili” and is harvested around June
• When green chili ripens, it turns into red chili
• Raw Red pepper is rich in vitamin C
• The dried one is called “hawk claw”
• Choose a surface with tension(hard and dry ones are old)
• Immature and few seeds have a strong taste

Good things to eat together

• Blood circulation promotion = Enoki, Shiitake
• Increased energy = shrimp, oysters, sea bream
• Immunity effect = Miso, vinegar, oil, Garlic
• Gastrointestinal enhancement = Chinese cabbage, cabbage, wax gourd,Jew’s mallow

Preservation method

• Dry well and store
• Can be stored frozen

recipe

• Kimchi
• Yan Nyon
• Fried food

Food composition table

Per 100g edible portion

Red pepper（raw）fruit

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Japanese ginger

* Display the yearly calendar with each number

Commentary on vegetables

• Also known as “Hana Myoga” and “Myoganoko”
• The underground stem of Mikaru is called “Myouga bamboo”, and the shoots and leaves are called “Takona”.
• The unique scent component is α pinene
• α-Pinene has effects such as increased appetite, increased digestion, sweating, drowsiness cooling, and heat cooling
• Mostly cultivated
• Choose a well-colored, rounded one
• What is tightly packed inside is good
• Avoid things that are already blooming

Good things to eat together

• Appetite promotion = Chinese yam, Japanese basil, cabbage
• Healthy brain effect = wakame, mackerel,Sardine
• Fatigue recovery = eel, oysters, garlic
• Diuretic action = cucumbera, celery, oysters

Preservation method

• Wrap in damp newspaper and store in vegetable room
• Can be frozen as is

recipe

• Fried food
• Pickled in vinegar
• pickles
• Condiment

Food composition table

Per 100g edible portion

Japanese ginger（raw）spike

Quoted from the Japanese food standard composition table 2015 edition