April

Yamabuki

This is seasonal vegetables. “Kyarabuki”
is a well-known dish that is cooked with
ingredients such as Mizansho (Japanese
pepper), kelp, bamboo shoot and raw
shiitake mushrooms. It is a spring dish
that goes very well with rice. Enjoy the
taste of spring.

Kinome (Japanese tree bud)

Production and demand will grow at this
time of year. used as a flavoring of
seasoned bamboo shoots and other
seasoned food. The aroma is a very
deep vegetable that makes you feel
spring. Please enjoy the aroma of spring.

Usui endomame (Usui Green Pea)

This is the peak season for open-field
products. Compared to regular green
peas, it doesn’t have strong taste and
easy to eat. Many people would like to
eat green pea’s rice at least once a year,
also you can various dishes like scrambled
eggs and mix vegetable tempura. It's also
good for Western-style food such as pasta
and potage soup.

Watermelon

It's been cultivated in Africa for a long time.
It's said that they came to Japan from China.
It is called a Suika（West-melon）because
it was introduced from the west. The
watermelon with progress in improvement,
they have strong sweetness and crisp
texture, also with different skin colors
such as black and yellow and different
shape as oval on the market.

Benikodama Suika
(Red Small Watermelon)

The small watermelon that does not grow
large. Compared to large watermelons,
the outer skin is thinner and the edible
parts are much more soft, and the taste
is sweet and juicy. Also, the skin is thin
and fragile, so please handle it carefully.

Andes Melon

It's a little bit small net melon born in Japan.
It has a mesh like an Arlusmelon, and the
flesh is green. The aroma and flavor is
sweet and juicy, similar to the Arlusmellon.
It's a popular melon every year because it's
affordable.