Vegetables

Fruits and Vegetables

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Mushrooms nameko - 400 gr
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This distinctive mushroom is a small mushroom yellow-brown coating with a slightly gelatinous, which is used as an ingredient in miso soup and nabemono. This is one of the most popular cultivated mushrooms of Japan.
€9.97
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Kyushu nosan ipponzuke (turnip white in brine) - 400 gr
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ll daikon also called radish chinese, japanese radish, or radish is a winter variety of radish, a common native of eastern Asia. Although there are many varieties of daikon, the most common in Japan, the aokubi daikon, has the shape of a large carrot, about 20-35 long, and 5-10 cm diameter. The daikon has an important role in japanese cuisine. The daikon raw can be served in salads, as a garnish for dishes of sashimi, or marinated in vinegar. The daikon grated, known as daikon oroshi, is popular as a garnish for dinner dishes such as yakizakana or the natto. The daikon is cooked and often served as an ingredient in miso soups or in stews such as oden.
€5.03
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Kanpyo (gourd) - 50 gr
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Pumpkin the japanese cooked and the marinade. Traditional ingredient of the japanese cuisine the kanpyō is cooked and flavored for use in Futomaki sushi roll.
€5.37