Japanese page
Nutrient content per 100 g

Delicious season

Nameko mushroom

* Display the yearly calendar with each number

Commentary on vegetables

• Most of the products in circulation are fungus-bed cultivated and natural products are not widely available.
• The season for natural products is from September to November, but cultivated items are available all year round.
• “Wooden cultivation” allows you to enjoy the taste close to natural products (season is from September to November)
• The surface is covered with sticky mucin (water-soluble and weak to heat)
• Wash quickly and keep heating to a minimum
• Choose a thing that is not open
• Contains calcium, iron, copper, magnesium
• Choose one that is thick and that has the same size and color.

Good things to eat together

• Digestion promotion = radish
• Skin beautifying effect = shirasu, beef stripe, chicken skin
• Aging prevention = Cucumbera,Wax gourd
• Stamina enhancement = Tofu, Okra, Chinese yam

Preservation method

• Eat early because pain is early
• Put it in a plastic bag and store it in the refrigerator
• The roots can be cut, subdivided and stored frozen.

recipe

• Soup
• Soak
• Boiled

Food composition table

Per 100g edible portion

Nameko mushroom（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Maitake

* Display the yearly calendar with each number

Commentary on vegetables

• Circulated throughout the year
• Many maitake mushrooms are cultivated on fungi
• Rich in β-glucan, vitamin D, dietary fiber, etc.
• Mushrooms include “β-glucan”, but Maitake is particularly abundant
• β-glucan has the effect of restoring immunity and cleaning the intestines
• Since the nutrients flow when heated, it is recommended to eat with the soup
• Flavor drops after washing
• When you put it in the soup, the pigment will flow out and the soup will turn black

Preservation method

• Put in a plastic bag and store in refrigerator
• Divide and freeze

recipe

• Grilled food
• Fried food
• Soup

Food composition table

Per 100g edible portion

Maitake（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Mushroom

* Display the yearly calendar with each number

Commentary on vegetables

• The most cultivated mushrooms in the world
• In Europe it is called “Champignon”
• The only mushroom that can be eaten raw
• Cultivation is done in Japan, but there are still many failures.
• Contains more protein than shiitake and contains vitamin B2 and potassium dietary fiber
• Many umami ingredients (glutamic acid), good taste

How to choose

• It should be round and have a smooth surface and no cracks.
• Choose a thick and short axis
• Select the one whose cut end is not discolored

Preservation method

• Wrap in newspaper and store in vegetable room
• Eat early because it is easily damaged

recipe

• Fried food
• Grilled food
• soup
• Ajillo

Food composition table

Per 100g edible portion

Mushroom（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Shimeji

* Display the yearly calendar with each number

Commentary on vegetables

• The shimeji that is in circulation is “Bunashimeji” and “Hiratake”
• Honshimeji is only a small quantity in the market
• Previously it was said that hon-shimeji cannot be cultivated, but now it is cultivated
  (Currently cultivated in Mie Prefecture, Kyoto, etc.)
• Small and not too open are good
• Contains vitamin D, B1, B2, niacin, etc. and has high nutritional value
• Buna shimeji and hon shimeji look a lot different

Preservation method

• Store in a plastic bag in the vegetable room
• Be careful because it is vulnerable to water
• Lightly boiled and can be frozen

recipe

• Soup
• Fried food
• stew
• Soup
• Fried food
• Grilled food

Food composition table

Per 100g edible portion

Shimeji（boiled）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Shiitake

* Display the yearly calendar with each number

Commentary on vegetables

• Low calorie and rich in minerals and dietary fiber
• When sun-dried, the umami ingredient is about 10 times
• Choose a surface with no scratches, roundness, thick and short shaft.
• There is fungus bed cultivation, log cultivation
• The cultivation is almost pesticide-free and there is no worry about dust and insects
• “Vitamin D” increases when exposed to ultraviolet rays

Good things to eat together

• Beautiful skin effect = burdock, carrot
• Blood circulation promotion＝kelp, spinach
• Aging prevention = sesame, Squash
• Hypertension prevention = Celery, squid, octopus

Preservation method

• Put it in a plastic bag and store it in the vegetable room
• As it is easy to lose freshness, cut it into a size that is easy to eat and freeze it.
• When frozen, umami components are more likely to come out.

recipe

• Grilled food
• Boiled food
• Fried food

Food composition table

Per 100g edible portion

Shiitake（boiled）bed-log cultivation

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Matsutake

* Display the yearly calendar with each number

Commentary on vegetables

• It is called the king of the taste of autumn, and it is difficult to artificially cultivate even in natural cultivation, making it a valuable food
• Domestic products are valuable and quite expensive
• Foreign products (China, Korea, Canada) are on the market at 1/3 the price of domestic products.
• Rich in dietary fiber and potassium
• What is caught in August is called “Sasatsutake” , but has almost no taste or aroma

Good things to eat together

• Sharpen the stone-clad portion of the matsutake mushroom (the portion that the sand bites) (shave like a pencil)
• Put water in the ball and wash it quickly
• Apply light water, rub with your palm, and flush with water
  (Since it is a natural product, it has sand, soil, and germs.)
• Wash to eat safely（Fragrance falls）
• Wipe moisture with kitchen paper
• Wrap with kitchen paper and wrap

Preservation method

• Save after preprocessing
• Wrap in kitchen paper, wrap from above and store in the refrigerator
• When freezing, cut it to the size you want to use and freeze
• When using a frozen matsutake mushroom, use it in a half-thawed state

recipe

• Grilled food
• Steamed dishes
• Soup
• cooked rice

Food composition table

Per 100g edible portion

Matsutake（raw）

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Swiss chard

* Display the yearly calendar with each number

Commentary on vegetables

• Also known as “Fudan-sou” or “Snabar”
• Carrotene, green and yellow vegetables rich in minerals
• Choose green leaves that are dark and glossy
• The big thing has a stiff handle, so let the fire through
• Some varieties have colorful petals
• Soft leaves can be eaten raw
• Rich in potassium
• Easy to use without the habit of blue odor
• If you boil it, the color will disappear considerably
• Divide into leaves and stems, boil quickly and put into cold water

Preservation method

• Wrapped in newspaper, put in plastic bag and store in vegetable room(Prevents drying)
• Boil quickly and freeze

recipe

• Soak
• Soup
• Fried butter
• Boiled food
• Fried food

Food composition table

Per 100g edible portion

Swiss chard（raw）leaves

Quoted from the Japanese food standard composition table 2015 edition

Japanese page
Nutrient content per 100 g

Delicious season

Parsley

* Display the yearly calendar with each number

Commentary on vegetables

• Standard Japanese name is “Dutch Seri”
• House cultivated and marketed year round
• Spring and autumn leaves are soft and delicious
• Has a unique scent and is loved as an herb
• Harvest in about a month after seeding
• Very high nutritional value
• Choose one that has a dark green color
  (The yellowish one has poor freshness)
• Choose the one that has good elasticity to the tip of the leaf

Good things to eat together

• Blood circulation promotion = buckwheat
• Cold prevention = carrot, sweet pepper , salmon, cherry shrimp
• Blood circulation promotion = peanut, soybean, eel, brown rice
• Mental stability = milk, yogurt, seaweed, chirimenjako

Preservation method

• Store in a vegetable bag in a plastic bag
  (Don’t dry because it’s vulnerable to drying)
• Long-lasting when inserted in a glass filled with water
• Can be chopped and stored frozen
• Minced, dried in a microwave and stored

recipe

• Parsley butter
• Dried parsley
• Fried food
• Source
• soup

Food composition table

Per 100g edible portion

Parsley（raw）leaves

Quoted from the Japanese food standard composition table 2015 edition

★【itemization】Parsley features and nutrients summary

Japanese page
Nutrient content per 100 g

Delicious season

Sugukina

* Display the yearly calendar with each number

Commentary on vegetables

• Kyoto traditional vegetables
• Also known as “Sui-na”, “Kamo-na”, “Yashiki-na”, “Gosho-na”
• Ingredients for Kyoto pickles
• “Sugukina” is one of the few lactic acid fermented pickles in Japan
• Three major pickles in Kyoto
• Thousand pickles, Shibachi pickles, pickles
• It looks like a short radish, the flesh is soft and has a subtle sweetness
• Conical vegetables with large leaves and short roots
• Pickles are used for both roots and leaves

Preservation method

• If you want to save, separate the leaf part from the root part.
• Wrap the root with newspaper and store in the refrigerator.
• Wrap the leaves in a wrap and store in the refrigerator

recipe

• pickles
• Boiled food
• miso soup
• Fried food

Food composition table

Per 100g edible portion

Sugukina（raw）leaves

Quoted from the Japanese food standard composition table 2015 edition