Japanese page
Nutrient content per 100 g

Delicious season

Peanut

* Display the yearly calendar with each number

Commentary on vegetables

• It is more nutritious to fry than raw and salmon
  (Niacin, pantothenic acid, dietary fiber increases)
• Rich in vitamin E, B group, minerals, etc.
• Thin skin is highly medicinal, so it is recommended to eat with the skin
• Almost all domestic items are domestic
• The fried foods are abundant in imports and inferior in flavor

Good things to eat together

• Anemia prevention = oysters, Shijimi Clams, natto
• Prevention of constipation = soybeans, Jew’s‐ear, garlic
• Enhancing energy = Celery, Sardine, Mackerel
• Healthy brain effect = Eggplant, Jew’s mallow, Shijimi Clams

Preservation method

• Boil and freeze
• Since it cannot be stored raw, boil it immediately after purchase.

Food composition table

Per 100g edible portion

Peanut（roasted）Virginia type

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Red beans

* Display the yearly calendar with each number

Commentary on vegetables

• High in iron, potassium and vitamin B1
• A lot of water-soluble dietary fiber, good for relieving constipation and rough skin
• Grain size is uniform and glossy ones are good.
• The color is dark red and uniform is better

How to boil deliciously

1. Wash the red beans with water and put them in plenty of water for a night.
2. Transfer the soup stock＆Red beans to the saucepan and set it on fire.
3. Reduce to low heat when boiling
4. Boil while adding water so that the red beans do not come out of the water
5. When it reaches the desired hardness, weaken the fire and season
6. Boil for a while

Preservation method

• Store in a well-ventilated place because insects are easily attached.
• Add dried chili to get rid of insects
• It is good to seal
• When storing for a long time, store in the refrigerator

recipe

• Koshian
• tsubu an
• Red beans
• Red rice
• Boiled food
• sweet bean paste jelly
• salad

Food composition table

Per 100g edible portion

Red beans（boiled） whole

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Sesame

* Display the yearly calendar with each number

Commentary on vegetables

• There are 4 types of white sesame, black sesame, gold sesame and tea sesame
• 99% of sesame in Japan is imported
• Health foods rich in vitamins E, B, calcium and minerals
• 55% of ingredients are lipids
• Expected effects such as prevention of aging, improvement of liver function, prevention of arteriosclerosis
• When stir fry, fry over high heat (be careful because it is easy to burn)

White sesame＝seeds are produced all over the world. Become a raw material for sesame oil
Black sesame = mainly from Southeast Asia. High percentage of seed coat, hard skin
Gold sesame / tea sesame = rich and fragrant. Expensive and often used in kaiseki cuisine

Good things to eat together

• Aging prevention = Squash, broccoli, Sweet potato
• Healthy brain effect = milk, kelp, agar
• Prevention of constipation = Wakame, Butterbur, Jew’s mallow
• Healthy brain effect =bluefin tuna, Sardine, bonito,salmon

Preservation method

• Avoid hot and humid
• Store in a dry place as it is not good at moisture.
• Room temperature is acceptable in winter, but if possible, store in refrigerator in summer
  (Put out only what you use from the refrigerator.)

recipe

• Sesame sauce
• Sesame tofu
• Sesame dressing
• Rikyu

Food composition table

Per 100g edible portion

Sesame（Roast）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Chestnut

* Display the yearly calendar with each number

Commentary on vegetables

• High calorie food containing carbohydrates
• High in protein, vitamin C, B1, B2, niacin
• Chestnut vitamin C is contained in starch, so there is little loss even when heated
• Astringent skin contains tannins and dietary fiber, so cooking is good
• Skin is glossy and heavy is good

Good things to eat together

• Aging prevention = asparagus, aloe, yam
• Make beautiful skin = spinach, string beans, oranges
• Aging prevention =bamboo shoot , chicory, lettuce
• Increased stamina = sweet potato,Japanese common squid, taro, eel

Preservation method

• Put it in a plastic bag and store it in the refrigerator

recipe

• Boiled food
• Grilled food

Food composition table

Per 100g edible portion

Japanese Chestnut（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Belvedere fruit

* Display the yearly calendar with each number

Commentary on vegetables

• It is called “field caviar” because of its soft texture.
• Processed seeds of “Buckweed”
• Special product of Akita Prefecture
• Enjoy the texture in addition to the vinegar, radish grated, Nagatake
• Green-yellow vegetables rich in vitamin K, iron, phosphorus, dietary fiber, etc.
• Season it last (If you season it early, it will cause moisture and damage the texture)
• Boiled and bottled items are for sale

Preservation method

• Store raw food in the refrigerator
• Can be stored frozen

recipe

• salad
• Garnish

Food composition table

Per 100g edible portion

Belvedere fruit（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Water caltrop

* Display the yearly calendar with each number

Commentary on vegetables

• It was found in lakes all over Japan and was often eaten around
• Now famous in Fukuoka, Saga, etc.
• Flowers bloom in summer and swell up in late autumn
• It has a strong texture, has no peculiar taste, and has almost no aroma

preparation

1. Expose to water for a long time (2 hours to 1 day)
2. Put salt (2 to 3% of water) and Water caltrop in the pan and boil from the water.
3. When boiling, reduce the heat and boil until the desired hardness
   (When you put the fire again, make it harder)
4. Take rough heat and peel with a knife
   (If it is too cold, it will be difficult to remove)

recipe

• Fried food
• Fried food
• Boiled salt

Food composition table

Per 100g edible portion

Water caltrop（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Ginko nuts

* Display the yearly calendar with each number

Commentary on vegetables

• A tree that has long been said to be a living fossil
• Eat endosperm seeds in berries that become ginkgo trees
• Gingko has a male tree and a female tree.
• Autumn taste with unique flavor and texture
• Rich in carotene, carbohydrates, vitamin C, vitamin B, etc.
• Eating large amounts may cause food poisoning
• It is better to limit the number to children and not give to children under 5 years old
• Ginkgo is alkaline

Ginkgo Pretreatment method

1. Soak gingko in water (2-3 days)
2. Peel the skin away from direct contact (use rubber gloves, etc.)
3. Dry in the sun
4. Crack in the shell and dry in a frying pan
5. Remove the contents from the shell, boil the salt and remove the skin
6. Can be stored frozen in this state

Preservation method

• Put it in a paper bag and store it in the vegetable room
• Remove shell, boil salt, remove skin and store frozen

recipe

• Grilled food
• Boiled food
• salad
• Fried food

Food composition table

Per 100g edible portion

Ginko nuts（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Walnut

* Display the yearly calendar with each number

Commentary on vegetables

• It has a high nutritional value and a rich flavor
• Protein is rich enough to be called a “vegetable egg”
• Rich in linoleic acid, vitamins B1, C, E, etc.
• Be careful not to eat too much because it is high in calories
• The best daily intake is Seven (about 40g)
• Overeating can lead to obesity, diarrhea, and allergies

Good things to eat together

• Blood circulation = honey, celery, sesame
• Aging prevention = cinnamon
• Beautiful skin effect = milk, kelp, chicken

Preservation method

• Store in a closed container in a dry place with low temperature
• Store in a closed container in a freezer
• Can be refrigerated (taste drops when frozen)
• Pay attention to high temperature and humidity, and store in a refrigerator as much as possible.

recipe

• Boiled food
• vegitable with dressing
• Fried food

Food composition table

Per 100g edible portion

Walnut（roasted）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Eringi Mushroom

* Display the yearly calendar with each number

Commentary on vegetables

• Mushrooms native to Italy, France, etc.
• Also called “Eringhi” in Italy and France
• The top part is preferred in Europe
• In Japan, I prefer the part of the handle that feels good to the touch
• 100% cultivated because it is not native in Japan
• Since it is a cultivated product, there is no season and it is always delicious

Good things to eat together

• hite color is better
• Choose a wrinkle on the handle
• It is good that the pileus is not fully open
• It is good that the folds behind the pileus are straight and neatly arranged.

Preservation method

• Put it in a plastic bag and store it in the refrigerator
• Eringi hate water, so watch out for moisture and moisture
• Cut it into an easy-to-eat size, lightly bake it, and store it frozen
  (The texture and taste are inferior)

recipe

• Grilled food
• Fried food
• Soup
• Vinegar
• Fried food

Food composition table

Per 100g edible portion

Eringi Mushroom（raw）

Quoted from the Japanese food standard composition table 2015 edition