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Sweet potato
Bob Flaws • The Tao of Healthy Eating
‘There’s also dessert – sorry, I mean the mizugashi course. So please take your time,’ said Koishi, shrugging her shoulders. ‘That’s right, Koishi. There’s no such thing as “dessert” in Japanese cuisine. The fruit served at the end of the meal is called mizugashi. We’re not in France, after all!’ said Tae, her nostrils flaring.
Jesse Kirkwood • The Kamogawa Food Detectives
Heirloom Beans
Heirloom Beans tend to have a lower yield and can be much more difficult to grow but the pay off is in the unique flavors and textures that you don't find with bland commodity beans.
You can find a list of our waitlist beans here.
Hada Kisu
@hadakisu
Living my best ghibli life
Any vegetable qualifies, from roasted asparagus to coleslaw, grilled zucchini and grated carrots. We’re talking artichokes, broccoli, Brussels sprouts, eggplants, lettuce, pea shoots, rocket and tomatoes, and also pulses, beans and viscous foods such as natto (a Japanese food made from soybeans) – the more, the better.
Jessie Inchauspé • Glucose Revolution: The life-changing power of balancing your blood sugar
ズッキーニのみそマヨチーズ焼き｜キユーピー3分クッキング
ntv.co.jp