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Blog / Recipes

​​[Recipe by Ms.Sassa] Quick summer vegetable pickles with konbu

Quick summer vegetable pickles with konbu Ingredients: (serves 4) 3~4 cabbage leaves 8~10 shiso leaves 2 Japanese cucumbers 5 inch long konbu kelp 2 tsp salt Direction: 1. julienne cabbage leaves 2. slice cucumber into thin slices (using mandoline makes it easier!) 3. using scissors, cut konbu kelp into thin strips. (It’s ok if they breaks into small pieces while cutting) 4. in a large plastic bag [...]

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​​[Recipe by Ms.Sassa] Cold rolled cabbage salad with creamy shiso and tofu sauce

Cold rolled cabbage salad with creamy shiso and tofu sauce Ingredients: (serves 4) 4 large cabbage leaves 1 cucumber julienned 1 tomato chopped 4~8 shiso leaves creamy shiso and tofu sauce: 8oz silken tofu 10 shiso leaves 1/2 clove of garlic 1/2 lemon juice1/4 cup of water 1/3 tea spoon of salt black pepper Direction: 1. cut out the core of cabbage and blanch in hot boiling water for [...]

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​[Recipe by Ms.Sassa] ​Clear kelp soup with mitsuba and clam

Clear kelp soup with mitsuba and clamIngredients: (serves 2)Dried Konbu kelp………….5 inches longlittle neck clams……………6sake…………………………1 table spoonsalt………………………… .1 pinchsoy sauce……………………1/2 tea spoonwater…………………………2 cupsmitsuba………………………1/2 bunch (chopped)Direction:1. In a pot, put water and dried konbu and let it stand for 30 minutes. (or longer up to over night)2. wash the clams well3. Bring the pot with water [...]

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​[Recipe by Ms.Sassa] Shrimp and Nira chive Gyoza

Shrimp and Nira chive GyozaIngredients:(serves 3~4)Nira Chive (chopped finely)………………..2 cupsraw shrimp (peeled and deveined)………..6 ozegg…………………………………………….1 (size large)sake…………………………………………..1 table spoonkatakuri-ko(potato starch)…………………..1 1/2 table spoonsesame oil…………………………………….1 table spoongrated ginger………………………………….1/2 tea spoongyoza skin…………………………………….25~30salt and pepper………………………………1 pinchsoy sauce……………………………………..1 1/2 tea spoonDipping sauce:soy sauce………………………………..2 table spoonsrice vinegar………………………………1 table spoonshot sesame oil (optional)Japanese hot mustard (optional) *mix soy sauce and [...]

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​[Recipe by Ms.Sassa] Warm Shungiku salad with bacon

Warm Shungiku salad with bacon Ingredient: (Serves 2) 1 bunch of Suzuki Farm Shungiku 2 slices of bacon 1 clove of garlic chopped 1/2 lemon 1 hard boiled egg chopped salt and pepper Direction: 1. Wash Shungiku with cold water and drain well 2. Cut off the bottom part of stem which is too hard to eat 3. Chop Shungiku into 1/4inch strips and put them [...]

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[Recipe by Ms.Sassa] Snowy day Sungiku with grated daikon

Snowy day Sungiku with grated daikon Ingredient:(serves 4) 1 bunch of shungiku 5 inch of daikon radish wasabi paste soy sauce Direction: 1. Wash shungiku with cold water, drain. 2. Bring pot full of water to boil and put salt (same amount for cooking pasta) 3. Cook Shungiku for 2 minutes and put it into an ice bath immediately. Let it cool completely and drain [...]

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[Recipe by Ms.Sassa] Winter vegetable hot pot with salmon

Winter vegetable hot pot with salmonIngredients:(serves 2) konbu kelp..............6inch long water.......................5 cups sake........................1/4 cup komatsuna..............1 bunch mizuna....................1 bunch daikon radish...........6 inch long salmon filet (without skin)........1/2 lb finely chopped scallion..........4 table spoons grated ginger.........................1 table spoon ponzu yuzu (optional) cooked rice......................2 cups egg.................................1 soy sauce/salt Direction: 1. In a pot, put konbu kelp, sake and water and let it stand for 20 minutes. 2. Wash all of vegetables and drain well. 3. Peel daikon [...]

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[Recipe by Ms.Sassa] Marinated Daikon and Kintoki carrot with yuzu vinegar

Marinated Daikon and Kintoki carrot with yuzu vinegargredients: (serves 3~4)Daikon radish……….4 inch longKintoki carrot………..2 inch longyuzu………………….1rice vinegar………….3 tbspsugar…………………3 tbspsaltDirection:1. Peel daikon and carrot skin.2. Half the daikon and make each piece into 2 inch long.3. Slice them thin lengthly and then julienne into thin strips following the same direction asdaikon grain.(you can shred it with [...]

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[Recipe by Ms.Sassa] ​Mustard green salad with Tokyo negi and smoked salmon

ustard green salad with Tokyo negi and smoked salmonIngredients:(serves 2~3)1 bunch of Suzuki Farm Mustard green1 stalk of Tokyo negi (just white part)3~4 slices of smoked salmon1/2 lemon juice1 table spoon of extra virgin olive oilsalt and pepperyuzu peel (optional)Direction:1. Wash the mustard green and let them dry.2. Cut mustard green into 1 inch long [...]

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Let's keep it fresh!

When the vegetables are delivered, it is always good to remember that vegetables can be kept fresh longer than few days.Wet the kitchen paper and layer them on the bottom of box. Place vegetables but please be careful not to crowd them.When stored properly, you can enjoy our fresh vegetables just like harvested. Please try!

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