produce Archives - Page 3 of 6

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...

Daikon oroshi is a simple condiment made just from raw grated daikon, the popular Japanese radish. It...

Thinly cut cabbage that is a common side dish in Japanese cuisine.

In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed...

The unripened flesh of the mango is often used in salads and used in India, Malaysia and...

Also called Japanese parsley, mitsuba is actually related to carrots! It’s a leafy green herb used in...

Related to the mustard plant, mizuna is also called Japanese mustard greens, or sometimes simply “greens” or...

Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...

Also known as the Japanese mountain yam, yamaimo is a relative of taro that’s used for its...

Ginseng root has long been prized in Asia for its medicinal properties.

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