Dried Mibuna

Slightly Bitter Mibuna, Like a Herb

Mibuna is well-known as a Kyoto pickle. Among them, the exceptionally flavorful mibuna cultivated in Hiyoshi-cho, a designated production area for the brand Kyoto vegetable "Kyo-mibuna," is renowned for being delicious in salads. Its aromatic and piquant spiciness is reminiscent of a herb.

When dried, the hidden umami, not only in the soft leaves but also in the crunchy stems, emerges. The aroma remains, and the piquant accent enhances the umami, while the raw, slightly bitter taste mellows and becomes refined.

■ Used in pickles with traditional Kyoto vegetables
■ Its piquant spiciness is like a herb
■ The stems have a crunchy texture
■ The aroma remains, with a refined bitterness

How to Use Dried Mibuna

When floating leaves in miso soup or other soups, or boiling stems with pasta, it's recommended to heat them lightly just before serving to preserve their aroma and texture. The leaves are also great as a salad topping!

■ Recommended for Japanese-style pasta to preserve aroma and texture

■ Also great as a topping for miso soup or other soups

Miso Soup with Kyo Kurenai Carrots and Mibuna: On busy mornings, dried vegetables can help you quickly make a hearty miso soup. We've added fried tofu and toasted sesame seeds.  See the recipe here

Mibuna and Pumpkin Banana Bread: When it comes to Kyoto pickles, mibuna is often the first thing that comes to mind. Rich in beta-carotene and vitamin C, nutritious mibuna has joined the OYAOYA family. After enjoying its fragrant aroma when you open the package, why not start your morning with this recipe? See the recipe here

About the Mibuna Ingredient

Mibuna, a traditional Kyoto vegetable, is familiar for its crunchy and spicy Kyoto pickles. Taniguchi Farm's Kyo-mibuna, which can be washed and eaten raw, is beautiful with its yellowish, vivid green color, and its tenderness and exceptional flavor are highly praised. It is popular not only for pickles and salads but also for boiling and grilling.

Dried Mibuna Product Overview

Ingredients: Mibuna (Kyoto Prefecture)

Producer: Taniguchi Farm  A dedicated farm that has been operating since the Edo period in Hiyoshi-cho, designated as a production area for the brand Kyoto vegetable, Kyo-mibuna. There are only 15-16 producers of Kyo-mibuna in Hiyoshi-cho, and Taniguchi Farm is the only one run by three generations of family members. Mr. Taniguchi, who grew up watching his father diligently farming, is the 15th generation to carry on the family business.

Contents:

• 10g: For a trial
• 10g x 2 bags: For gifts to friends
• Large pack 40g: For repeat customers
• 100g (simple packaging): For those who cook regularly
• 500g (simple packaging): For restaurants and individuals who consume large quantities

Country of Origin: Goma-cho, Kyoto

Best Before: 180 days from manufacturing date

How to use: Recommended for cooking, such as rehydrating in water or simmering.

Dried Mibuna Bulk Raw Materials here