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Vegetables

Humans and nature collaborate to create delicious delights.

Numerous varieties are grown, reflecting Japan’s seasons and climate.

Japan’s natural environment is rich in regional and seasonal changes. Taking advantage of these changes, producers have developed a wide variety of vegetables. Japanese vegetables are succulent with unique tastes. For example, the Japanese daikon radish contains much water and once simmered possesses a subtle depth of flavor. Japanese cuisine has developed by making the most of the various natural flavors of such ingredients.

Simmered Japanese daikon radish

Vegetable producing regions are creating beautifully shaped vegetables that can even be enjoyed raw.

High quality makes it possible to eat vegetables raw.

Producers have continued their efforts to produce high quality vegetables through selective breeding and the application of farming methods. Eating vegetables raw has thus become a common practice in Japan, and vegetables like lettuce, tomatoes, cabbage and shallots are firm favorites eaten raw in salads at home. In recent times, their distinctive taste and attractiveness has led to an increasing number of French and Italian chefs who use Japan-grown vegetables.

Appropriate controls and methods deliver savory vegetables.

The use of agricultural chemicals must meet GAP, which was established by the government. Accordingly, agricultural produce must meet Maximum Residue Limits (MRL) contained in what is called the "Positive List." In Japan, there is a domestic transportation system that uses temperature control to maintain freshness during distribution. The same know-how is also used when exporting to neighboring countries. Vegetables are packed neatly in boxes with matching sizes to prevent damage during transportation. Other types of GAP are also being adopted throughout Japan’s vegetable growing regions as a system that efficiently manages the production process in consideration of food safety and environmental friendliness.


“The texture of Japanese vegetables is phenomenal.”

I was completely surprised at the wonderful texture of Japanese vegetables. For me, Japanese cuisine, which maximizes the natural flavor of vegetables, is the ultimate in freshness.


William Ledeuil

(Chef and Owner, ze kitchen galerie, Paris)