Oishii Nippon Project is a comprehensive project which promotes delicious (Oishii) Japanese (Nippon) vegetables all over the world, led by Tokita Seed, one of the oldest seed companies in Japan with over 100 years of history, that breeds vegetable varieties for the world. The project connects consumers, grower and Tokita to deliver traditional and unique Japanese vegetables from seed to farm, and to your table. The project logo is inspired by the work of Hokusai, world renowned Ukiyoe artist, as the project itself aims to spread the recognition of Japanese vegetable all over the world.


From seed to table... Oishii Nippon Project.




NEGI

-BBQ ONION-

Negi is a long-serving white onion in Japan that cannot be missed on the table. It is grown deep in the ground following an ancient tradition. Its long, dense and silky white stem is rich in flavor and makes it ideal for grilling or barbecuing. This is because the crunchy outer part contrasts deliciously with the creamy and sweet interior, unlike the European leek which is much harder on the inside. Negi goes well with meat, fish or vegetable dishes because its taste does not overpower the other dishes but rather blends with them. Cut into very thin strips, it has always been the ideal condiment for noodle-based soups like Ramen.




SWEET KABÙ

-SWEET SALAD TURNIP-

Sweet Kabù is a newly-conceived Japanese white turnip highly recommended to be eaten raw. It is sweet and crunchy, rich in taste and low in calories, and just perfect for salads and pickles.
Sweet Kabù can be easily cut into any shape or grated, and can be simply topped with lemon, oil, salt and pepper, or combined with fruits such as apples, pears and citrus fruits...you will surely discover a pleasantly unexpected taste. Grilled until the surface turns brown and crunchy, the consistency becomes juicy and creamy, this delicate combination is a pleasure on the palate.
Stew or soup are excellent options to enhance the natural sweetness of Sweet Kabù, which is often used for Miso Soup and Tsukemono (pickled vegetables) in traditional Japanese cuisine known as Wa-Shoku (literally harmony and food). Wa-Shoku was recognized as an intangible heritage of humanity by UNESCO in 2013.




ZUCCURÌ

-SWEET JAPANESE PUMPKIN-

Biting into a cooked Zuccurì is a truly sensory experience. Its soft consistency first crumbles and then melts in the mouth. Because of this characteristic, it is called 'chestnut squash' and its natural sweetness is misleading to the point that many think it has been artificially sweetened. The thin and intensely brilliant dark green skin is completely edible once cooked, and its firm and orange pulp has a rich taste. It is important to emphasize that Kabocha is an excellent source of beta-carotene, which is a powerful antioxidant and converts to Vitamin A in the body, and fiber, which helps regulate intestinal functions.




SHISHIMAI

-YAKITORI PEPPER-

Shishitoh is a traditional Japanese pepper which is sweet and can be eaten in one bite. Grilled or sautéed with a pinch of salt, it is a perfect companion to a good beer. It is an ideal side dish for meat-based recipes. In Japan, it is an indispensable ingredient for fried foods (Tempura) and tasty chicken skewers (Yakitori). A curiosity: the name shishi (lion in Japanese), derives from the fact that the tip of the chili resembles a lion's mouth.




SAKU SAKU

-SALAD CABBAGE-

A very special Japanese cabbage for salad purpose and eaten in fresh just like lettuce. Saku Saku means “crispy” in Japanese and brings you a fresh biting sensation. Saku Saku contains vitamin U which helps digestion and reduces gastric acid secretion, and often used as a garnish vegetable accompanying deep fried food. Since vitamin C and U are easily decomposed by heat and highly soluble to water, Saku Saku should be enjoyed as fresh in salad.




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