February

Udo / Yama Udo (Wild Udo)

Udo is long and thin, soft white Udo and
a thick and short Yama Udo. It's famous
as a wild vegetable. The buds and leaves at
the tips are good for tempura. You can also
use for Nuta, (A dish made of chopped fish
meat and vegetables seasoned with vinegar
and miso.) Vinegared miso and miso soup as
well. The cut ends are turned brown easily, so
you can soak them in vinegar immediately after
cutting.
Fruit Tomato

In this season, if you gives cold and
stress without water, fruit tomatoes
increase sugar content. It is not suitable
for cooking with heat, we recommend
eating like fruit." We also recommend a
simple Cupreze with Mozarella cheese.
SPINACH

During this cold season, it is the best in
both nutrition and taste. The king of leaf,
Spinach is an all-purpose vegetable that
can be used for cooking various dishes,
such as soup, stir fried and boiled spinach
with soy source and more. It can be use for
hot pot ingredients and It's also good to put
boiled spinach in a Japanese rolled omelet.
Setoka

Tangole grown by crossing Kiyomi and
Anchole at the orchard test site in
Nagasaki Prefecture. It's big, sweet and
juicy. It's very popular citrus because it
as easy to peel as Mikan (mandarin
orange) and the bag inside is thin.
Iyokan

It is believed to have been discovered in
Yamaguchi Prefecture in the Meiji period.
After that, they started to grow in earnest
in Ehime Prefecture and It's named “Iyokan”
after its place. The skin is thick, but it is
easy to peel and juicy and has a good
balance of sweet and sour.
Kanpei

It is an original citrus of Ehime prefecture,
and it is flat shape like Onsyu mandarin
orange, easy to peel, and has strong
sweetness and low acidity. It’s popular,
because the bag inside is thin, so it is easy
to eat and delicious. If you want to make it
into some sweets, we recommend a jelly
that can be rich taste but, It's best to eat it
as it is.