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"New delicacy from the fields"
The long shelf life means you can eat them any time you like, and they taste just as good as when they were just harvested. OYAOYA's kiriboshi vegetables are a new delicacy from the fields, with a new taste, aroma, and texture.
Speaking of cut and dried vegetables,
A traditional Japanese preserved food.
By drying vegetables slowly at temperatures close to those used for drying in the sun, not only are their flavors and nutrients concentrated, but it is also possible to bring out the hidden charms of the vegetables that you would not notice when they are fresh.
OYAOYA is a dried vegetable brand that offers fresh vegetables sourced from farmers in the northern area of Kyoto Prefecture as a " new delicacy from the fields " that can only be enjoyed dry.
Collaborating with farmers in Kyoto
In the northern area of Kyoto Prefecture, there are many farming professionals who grow vegetables with a focus on everything from creating sustainable soil using local materials to cultivation methods.
In their hands, not only vegetables such as Kyoto vegetables that are used in high-class restaurants, but also standard vegetables used in everyday home cooking are incredibly delicious.
The appeal of cutting and drying
Once cut and dried, the flavor is packed with the farmer's attention to detail, and you'll have the fun of rediscovering the appeal of the vegetables in a new way.
For example, cucumbers. The crisp, juicy, refreshing flavor becomes surprisingly delicious as the sweetness of the umami oozes out the more you chew them! Depending on the variety of carrot, they can also have a rich herbal aroma or be as sweet as dried fruit.
Vegetables that are slowly dried in the sun are truly a "new delicacy from the fields" that will give you a new taste for the first time.
In the first place, they are preserved foods, so they last a long time, so there is no need to worry about freshness. Even seasonal vegetables can be enjoyed for a long season if they are kiriboshi vegetables.
In addition, OYAOYA 's dried vegetables do not contain glucose, so they retain the natural flavor of the vegetables. Another appealing feature is that they can be used to make vegetable stock, which makes your everyday dishes even more delicious.
From the classics to Kyoto vegetables
The lineup of kiriboshi vegetables ranges from familiar vegetables such as onions, cucumbers, spinach, and white onions, to carrots, which are fun to compare varieties, and Kyoto vegetables such as Manganji peppers and Shogoin radishes.
Depending on the season, you can also experience "new delicacies from the fields" with premium vegetables that are especially sweet and popular in the media, such as Kyotanba radishes [Kyoto Komari] and Kumihama [Yarisugi Tomatoes].
Why not try cultivating deliciousness with OYAOYA by experiencing the taste, aroma, and texture of kiriboshi vegetables for the first time?
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