Japanese page
Nutrient content per 100 g

Delicious season

Apple

* Display the yearly calendar with each number

Commentary on vegetables

• There are thousands of apples in the world
• In Japan, half of the varieties are “Fuji”, followed by “Tsugaru”, “Wang Lin”, “Jonagold”, etc.
• Depending on the variety, the season is from autumn to winter.
• High nutritional value such as vitamins, minerals and dietary fiber
• Low calorie and has antioxidant and anti-aging effects
• If it is too cold, the aroma and sweetness will stop.
• Japanese apples are not waxed
• Glossy is a “wax substance” that the apple itself has put out to prevent drying
• Apples ripen the fruits in the same bag because they generate ethylene gas
• Apple helps reduce potato germination
• The part called dense is not sweet, but it is delicious with evidence that the apple itself is ripe

Good things to eat together

• Constipation elimination = pineapple, Janese-honeywort, Chinese yam
• Obesity prevention = konjac, wakame, enoki
• Aging prevention = tomato, broccoli, Bok Choy

Preservation method

• Store in a plastic bag in the vegetable room
• Perishable when there is a temperature difference

recipe

• Apple compote
• Apple Pie
• Grilled apple
• Apple jam

Food composition table

Per 100g edible portion

Apple（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Persimmon

* Display the yearly calendar with each number

Commentary on vegetables

• Vitamin C is about twice as much as citrus fruits
• Carotene is equivalent to peppers
• Synergistic effect of carotene and vitamin C prevents rough skin and colds
• Astringency is sometimes returned by heating

Good things to eat together

• Promotion of blood circulation = cucumber, spinach
• Gastrointestinal strengthening = chinese cabbage
• Aging prevention = tomato, potato
• Prevention of obesity = wakame

Preservation method

• Put the moistened paper on the leaf part, put it in the bag and save it in the refrigerator with the leaves part down.
• It can be frozen whether it is circled, peeled, pureed or not

recipe

• Vinegared

Food composition table

Per 100g edible portion

Persimmon（生）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Guava

* Display the yearly calendar with each number

Commentary on vegetables

• Place of origin is tropical America (subtropical region)
• Production countries are Brazil, USA, New Zealand, India, Taiwan, etc.
• Grown in Okinawa, Kagoshima, etc. in Japan
• The Japanese name is “蕃 柘 榴” (Banjiro / Banzakuro / Bansekiryu)
• There are red and white meat types
• It has a good fragrance and is used for juices and sweets jelly
• It is said that polyphenols contained in guava leaves are effective for diet and diabetes prevention.
• When cut, there are many small seeds, and if you eat too much, you may get hungry

Preservation method

• Wrapped in newspaper and store in refrigerator
• Store at room temperature when ripening

recipe

• Juice
• Jam
• Ice

Food composition table

Per 100g edible portion

Guava（raw）red flesh type

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Lime

* Display the yearly calendar with each number

Commentary on vegetables

• Citrus citrus fruit and its origin is the Himalayas
• Similar to lemon but different
• Tahitian lime and persian lime are smaller than lemon
• Something as big as Sudachi is key lime, Mexican lime
• Most of the products in circulation are imported and produced in Mexico
• Imports are stable throughout the year so there is no season
• There are many Ehime and Kagawa prefectures, and the season is from autumn to winter

How to choose

• Choose dark green and smooth and glossy skin
• What feels heavy when you hold it is good
• Hard and non-elastic objects tend to have less juice

Preservation method

• Put it in a plastic bag and store it in the refrigerator
  (Pay attention to dryness)
• Wrap the cut Lime in a wrap and store in the refrigerator.
  (Use as soon as possible)
• Only fruit juice can be frozen
• Can be sliced ​​and frozen side by side so as not to overlap

recipe

• Cocktails
• mousse
• Garnish

Food composition table

Per 100g edible portion

Lime（fresh）juice

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Green lemon

lemon

* Display the yearly calendar with each number

Commentary on vegetables

• Many imports are distributed throughout the year
• Domestic products are harvested in blue around October (green lemon)
• American and Chilean lemons account for 70%
• Wax is used for imported products to prevent mold etc.
• If you want to use leather, try to choose domestic products as much as possible
• Abundant in citric acid, which has a fatigue recovery effect

Preservation method

• Store in a plastic bag to avoid drying
• When storing at room temperature, make it a week or so.
  (Beware of mold)
• After cutting, wrap in wrap and store in refrigerator
• Squeeze fruit juice and store frozen
• After slicing, it can be sealed and stored frozen

recipe

• dressing
• Marinated
• Vinegar
• dessert
• juice
• Cocktails
• Dry lemon

Food composition table

Per 100g edible portion

lemon（raw）whole

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Chinese quince

* Display the yearly calendar with each number

Commentary on vegetables

• It is said to be effective for throat inflammation such as cough and sputu
• Contains vitamin C, citric acid, malic acid, etc., good for fatigue recovery
• Raw sour and astringency are strong. Use it as jam or candied fruit Liquor
• Choose a surface that has gloss and firmness on the surface, no scratches, and a strong fragrance.

Preservation method

• Wrapped in newspaper and stored at room temperature
• Ripen when green color remains (store in a cool place away from direct sunlight)
• Use ripe (yellow) as soon as possible

recipe

• Jam
• pickled in syrup
• Sake
• Jelly

Food composition table

Per 100g edible portion

Chinese quince（生）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Yuzu flower

Blue yuzu

yellow yuzu

* Display the yearly calendar with each number

Commentary on vegetables

• “Yuzu flowers” ​​are white flowers that are used for sashimi decorations.
• There are various strains, such as thornless and seedless
• Oni-Yuzu has a large and rugged shape with little fragrance. It is not so tasty, so it is used for “ornamental use”
• Rich in vitamin C (4 times more skin than fruit juice)
• Immature green Yuzu has less fruit juice and is mainly used for processed products
• Ripe “yellow Yuzu” is widely used
• The white part between the skin and the fruit is bitter

Preservation method

• Wrap it in newspaper, place it in a plastic bag and store it in the refrigerator.
• Vulnerable to drying
• Can be frozen as is
• Cut the skin to a convenient size, seal and freeze

recipe

• Yuzu tea
• Ponzu sauce
• Yuzu miso
• Yuzu pepper
• Yuzu salt
• dressing

Food composition table

Per 100g edible portion

Yuzu（fresh）juice

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Kabosu

* Display the yearly calendar with each number

Commentary on vegetables

• Kabosu is a special product of Oita Prefecture
• It is harvested and shipped in green, and when ripe it turns yellow and the flavor changes slightly
• Choose one that has a glossy skin and feels heavy.
• Choose a skin with no dark spots or scratches on the skin
• How to distinguish it from Sudachi
  (Sudachi is about 50g golf ball size, Kabosu about 150g tennis ball size)
• About 97% of the whole country is Oita
• Contains a lot of citric acid, effective in relieving fatigue

Preservation method

• Put it in a plastic bag and store it in the refrigerator
  (Weak against drying)
• Can be squeezed and frozen

recipe

• Seasoning the dishes
• sherbet
• Source
• jam

Food composition table

Per 100g edible portion

Kabosu（fresh）juice

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Outdoor cultivation

House cultivation

* Display the yearly calendar with each number

Commentary on vegetables

• From November to February, it is sold refrigerated so you can enjoy it year-round
• High metabolism due to high citric acid content
• Potassium drains the body’s salt
• Grated skin can be used for flavoring
• Smaller and thinner skin than Yuzu or kabosu
• When squeezing fruit juice, it becomes easier to squeeze it by slightly heating in a microwave oven

Preservation method

• Put it in a plastic bag and store it in the refrigerator
• For long-term storage, squeeze the juice into a small bottle and store in the refrigerator.
• Can be cut, wrapped in wraps and stored frozen without exposure to air

Food composition table

Per 100g edible portion

Sudachi（fresh）juice

Quoted from the Japanese food standard composition table 2015 edition