November

GOLD GINSENG

When the golden ginseng comes out, it is
time to feel the yearly setting. It is an
indispensable vegetable for New Year dishes,
but it can be shipped until spring to enjoy
simmered food, ton-ji, and miso-soup and its
unique taste and aroma. Please taste it as it
has a higher aroma than western ginseng.
CAULIFLOWER

It will be released from this time, and will be
in season for winter. Since the part of the stem
is also rich in nutrition, I recommend cooking
with leaving the stem longer. It is also delicious
for use in blanched salads, stews and stir-fry.
Even cauliflower rice, a staple in the West.
MUKAKA

From autumn to winter, it is a round object
that can be the root of a leaf when a vine of
a nagatake mushroom or a natural vine
comes down. The taste and ingredients are
almost the same as nagatake. It's small and
easy to eat, so it's easy to eat, it's salty, and
you can also enjoy fried food and other
snacks, as well as mugi rice.
SAN FUJI KUNIMITSU

"Fuji" is a representative variety of apples.
Normally, we use "bag culture" to put a bag
on to improve the coloration, but in order to
improve the taste better than it looks, a
sweet apple with a strong sweetness by
cultivating it with plenty of sunlight without
growing the bag Was raised.
MANDARIN ORANGE

The street item mandarin that has begun since
around September. It is a very early seedling
species until October, and shipments of early
seedling species will begin in early November.
The sweetness is increasing, the taste is deep
and it becomes the season of full-fledged
oranges. We recommend buying a box and
storing it in a cool place.
RICH PERSIMMON

Gifu prefecture is the leading variety of the
completely sweet potato, which has a long
history of cultivation since the Meiji era.
Fluffy and round with orange peel. It is
characterized by a lot of juice and a strong
sweetness. Together with raw ham and
cheese, it is perfect for snacks and appetizers.