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Ichiyazuki (One night pickling)
Ichiyazuki is a salt pickling and is the easiest, fastest and most popular way of pickling. Basically, vegetables are washed, sliced, salted and pl...

Edamame
Grow soybeans in your kitchen garden for the freshest snack. Edamame is a good choice as an appetizer too. Bite on the cooked pod and out pops the ...

Deep Fried or Grilled Japanese Eggplants
Japanese eggplants, nasubi, are often deep-fried, su-age, or grilled because of their full flavor and beautiful purple color. The flesh and skin ar...

Daikon Tsukemono (Radish Pickles)
Most Japanese meals are served with vegetable pickles, tsukemono. The pickling is done in various methods depending on desired flavor and length of...

Burdock
Burdock or gobo is a long, fibrous root that can be eaten raw (sliced in salads) or cooked. A familiar recipe is Kimpira. Kimpira 1/2 lb of gobo 2...

Bitter Melon with Egg and Tofu
This recipe was shared with us by Terry Tsurue Combs. She learned to make it from Okinawan friends when stationed in Okinawa. 4 bitter melons 4 eg...

Sour Leaf Chin Baung Kyaw
Chin Baung Kyaw is a popular vegetable Burmese dish. The flavor is mouth-watering sour, spicy, and savory. The main ingredient is fresh roselle lea...

Shabu-Shabu
This is a hot-pot method of cooking derived from a Mongolian style. Shabu-shabu can be cooked at the stove or table using a cast iron pot or shabu-...

Sesame Seed Dressing for Steamed/Boiled Vegetables
This nutty sesame dressing will complement almost any vegetable. Try growing sesame seeds in your garden! A green vegetable such as spinach, water...

Auntie Aki's Sanbai Zuke
Crunchy and delicious Sanbai Zuke pickles. Auntie Aki has made this tsukemono for many years and we wanted to share this recipe with our customers....

Sakura Zuke or Cherry Blossom Pickle
Ingredients: 1 bunch Hinona Kabu red turnips 1 tsp salt 3/4 cup rice vinegar 1/2 cup sugar Trim the top off the turnip to make a flat base. Place...

Ponsu Sauce
This uncomplicated citrus flavored dipping sauce can be used for salads, tempura vegetables, shabu-shabu, yosenabe and mizutaki. 1/2 cup yuzu or l...

Okazu
This is a complete main dish to serve with rice and pickles. Here are a few kitchen garden recipes to add to your everyday menu. Vegetable Okazu D...

Miso Su
This is a miso dressing or dipping sauce that may be used on fresh or blanched vegetables. Experiment with different vegetables such as green onion...

Roasted Kabocha (Japanese Pumpkin)
This recipe is so simple and delicious you can hardly wait for next summer to grow more kabocha. 1/2-1 kabocha (depending on size of kabocha and s...

Kabocha (Japanese Pumpkin)
Kabocha can be easily prepared to fully enjoy the flavor and texture of the winter squash. It can be served hot or cold depending on the time of ye...

Winter Melon Soup
A simple soup deliciously served during cold winter months. Winter melon is mild flavored with a crunchy melon texture. Winter Melon Diced beef, c...

Auntie Betty's Takuan Tsukemono
Auntie Betty's takuan tsukemono is the best! The tsukemono is crunchy, salty, spicy, and sweet. Enjoy these pickles alone or along with your meal. ...

Suzuke
Slice any one or two types of vegetables such as daikon radishes, red and small radishes, carrots, Japanese turnips, or just a red onion. Dress wit...

Sunomono Salad
Thinly slice any Japanese, Armenian or Thai cucumbers, Japanese eggplants, shiso leaves, red onions, green peppers, etc. Put in a large salad bowl....

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