Nutrient content of 100 g

A delicious season in Japan

made in Japan

• May
• June
• July
• August 
• September

Overseas production

• November
• December
• January
• February
• March

Explanation of vegetables

• Carotene and vitamins are abundantly included
• Vegetables are more nutritious than fresh ones, but pumpkins are the opposite
• Those not ripe are less sweet
• Estimate of cotton stems ripened like cork
• It has been passed down from long ago that “If you eat at the winter solstice you will not get sick”

Good for the body to eat together

• Stamina reinforcement =  yuba, eel
• Cancer prevention = sardine, pork, butter
• Anemia prevention = oysters, scallops, beef
• Arteriosclerosis prevention = red bean, eggplant, grape

Preservation method

• Wrap in newspaper and save in vegetable room
• Can be frozen lightly after boiling
• “Pumpkin cut” removed species, wrapped in lap and preserved in refrigerator

Recipe

• Potage
• tempura
• croquette
• salad

Nutrient content

Nutrient content of 100 g

Japanese squash（raw）

＊Vitamin A indicates the amount of β-carotene
＊Vitamin E displays tocopherol α