Bitter Mibuna, like a herb

Mibuna is known as a Kyoto pickle. Among them, the exceptional flavor of Mibuna grown in Hiyoshi-cho, a designated production area for the brand Kyoto vegetable "Kyoto Mibuna," is highly acclaimed when used in salads. Its highly fragrant, spicy flavor is similar to that of an herb.

When dried, the hidden flavor of not only the soft leaves but also the crunchy stems is released. The aroma remains the same, and the spicy accent enhances the flavor, softening the bitter raw flavor and making it more elegant.

■ A traditional Kyoto vegetable used in pickles
■ The spicy taste is like a herb
■ The stems have a crunchy texture
■ The aroma remains the same, with a refined bittersweetness

How to use dried mibuna

When you float the leaves in miso soup or other soups, or boil the stems with pasta, it is recommended to heat them lightly near the end of cooking to preserve the aroma and texture. The leaves are also great as a salad topping.

■ Japanese-style pasta is recommended to preserve the aroma and texture
■ You can also use it as a topping for miso soup or other soups.

Miso soup with Kyoto Kurenai carrots and Mibuna: On busy mornings, it's good to make a miso soup with lots of ingredients using dried vegetables. I combined it with fried tofu and added roasted sesame seeds. Get the recipe

Banana bread with mibuna and pumpkin : When you think of Kyoto pickles, the first thing that comes to mind is mibuna. Highly nutritious mibuna, rich in beta-carotene and vitamin C, has joined the ranks at OYAOYA. After enjoying the fragrant aroma when you open the package, why not start your morning off with this recipe? Recipe here

About the raw material, Mibuna

Mibuna, a traditional Kyoto vegetable, is well known for its crispness and tangy aroma as a Kyoto pickle. Taniguchi Farm's Kyoto Mibuna, which can be eaten raw after washing, is beautiful with a vibrant yellowish green color, and is soft and has an exceptional flavor. It is popular not only as a pickle or salad, but also when boiled or grilled.

Dried Mibuna Product Overview

Ingredients: Mibuna (produced in Kyoto Prefecture)

Producer: Taniguchi Farm This full-time farm has been in business since the Edo period in Hiyoshi-cho, a designated production area for branded Kyoto vegetables and Kyo Mibuna. There are only 15 to 16 producers of Kyo Mibuna in Hiyoshi-cho, and Taniguchi Farm is the only three-generation family business. Taniguchi, who grew up watching his father work hard at farming, is the 15th generation to continue the family business.

Contents:

• 10g: Try it first
• 10g x 2 bags: Perfect as a gift for a friend
• Large pack of 40g: For repeat customers
• 100g (simple packaging): For people who cook on a daily basis

Country of Origin: Gomacho, Kyoto

Expiration date: 180 days from date of manufacture

How to eat: It is recommended to use it in cooking, such as by rehydrating or stewing.