Produce

Kaiware (daikon radish sprouts) are used in many Asian cuisine as a garnish, sushi, stir fry, sandwiches, etc. Kaiware has a very pungent flavor and loaded with vitamins and minerals. Kaiware is produced in California.

Japanese wasabi root is directly imported from Japan. Most of the wasabi consumed in America that comes in a tube is not what a wasabi should taste like. Those are made with horseradish which is why it can burn your nose if you consume too much. Real wasabi has a more mild and subtle taste. Wasabi is one of the hardest plants to grow as many have tried and failed.

The Japanese radish, also known as daikon, is a versatile root vegetable celebrated for its crisp texture and mild, slightly peppery flavor. With its elongated shape and white exterior, this staple in Japanese cuisine adds depth to dishes, from refreshing salads to comforting stews.

Japanese wild parsley, or mitsuba, is a herbaceous plant featuring delicate, triangular leaves and a mild, refreshing taste reminiscent of celery and parsley. Often used as a garnish or in salads, its subtle flavor profile enhances various Japanese dishes, adding a touch of vibrancy to the culinary experience.

From a farm in California, can be used as sushi wrap, tempura fried, or paired with umeboshi. 50 pieces per pack.

Microgreens are young, tender greens harvested at an early stage of growth, usually within 7-21 days after germination. These miniature versions of herbs and vegetables, packed with concentrated nutrients and flavors, offer a delightful burst of taste and visual appeal, commonly used to garnish dishes or enjoyed in salads and sandwiches.

Micro cilantro refers to the tiny, immature leaves of the cilantro (coriander) plant, harvested just a few weeks after germination. Despite their small size, these microgreens possess an intense flavor resembling mature cilantro, making them a popular choice for garnishing dishes, adding a robust herbaceous taste to various culinary creations like salads, soups, and tacos.

Tokyo negi is a type of Japanese green onion known for its elongated, slender shape and mild, sweet flavor. Larger and milder than regular green onions, it's often used in various Japanese dishes, imparting a gentle onion taste that's versatile enough for both raw and cooked preparations, adding depth to stir-fries, soups, and salads.

Japanese cucumbers, also known as kyuri, are slender, crisp, and typically seedless cucumbers with thin, edible skin. Renowned for their crunchy texture and subtly sweet flavor, these cucumbers are commonly used in salads, pickles, sushi rolls, and as a refreshing snack, bringing a refreshing and mild taste to dishes due to their lower water content compared to other cucumber varieties.

Myoga, also known as Japanese ginger or myoga ginger, is a type of ginger used in Japanese cuisine. It's characterized by its unique appearance, featuring slender stems and flower buds rather than the rhizome commonly associated with ginger. Myoga has a mild, slightly tangy flavor with hints of ginger and a crunchy texture, often used as a garnish in salads, sushi, and various dishes to add a fresh, aromatic taste.