Fruit Vegetables
KYURI Cucumber
The Japanese cucumber, known as KYURI, is delightfully crispy and pairs well with salads or pickles. It is harvested at an early stage, resulting in a thinner and shorter fruit compared to the local variety. A significant benefit is the absence of seeds since they have not yet developed, making it seedless. Furthermore, it has less bitterness, so there's no need to peel it, and it is burpless.
Eating cucumbers during summer helps prevent heat stroke due to their high water content, which helps cool down your body. Additionally, they are an excellent vegetable to consume when experiencing heat fatigue and have lost your appetite, as they can help prevent dehydration.
At Suzuki Farm, we harvest KYURI Cucumber mostly between May and September. It is an annual vine plant that grows quickly, with vines reaching over 6' tall on supporting frames. The hairy vines have several pointed lobes, and the leaves grow alternately on them. Each plant can be harvested for 8-10 weeks. Don't miss out on trying our KYURI Cucumber this season!
NASU Eggplant
The Japanese Eggplant, known as NASU, has a soft, tender, and melty flesh with black to dark purple skin. Compared to other eggplant varieties, it is not very big in size. It has a mild flavor that pairs well with oil, which it absorbs and retains wonderfully, transforming into a smooth texture when cooked. In Japan, it is commonly used for "Tempura" and "Ohitashi" (boiled eggplant with dressing).
Eggplant is said to be native to India and was introduced to Japan during the Nara Period (710-794), where it developed into unique varieties over time. In some regions, it is still referred to as "Nasubi." As an aside, have you ever wondered why it is called an "eggplant"? In Southeast Asia, where eggplant is believed to have originated, egg-shaped white or green eggplants are commonly available, hence the name "eggplant" in English.
At Suzuki Farm, we offer three types of eggplants, with NASU being the most popular and a common variety of Japanese eggplant. We mostly grow NASU Eggplant from June to September, as this variety loves hot weather and sunshine, producing a lot of fruit until early fall. To ensure longevity until the late season, pruning and trimming are key factors, and we select only one fruit per branch to avoid tiring out the eggplant tree in its early stage. Mr. Suzuki, our farm founder, always says, "Eggplant is one of the most challenging produce items, and you are a good farmer if you can grow it well."
KAMO Eggplant
KAMO Eggplant is a traditional Kyoto vegetable grown in the ancient and historic capital city of Japan. This popular eggplant adds vibrant color to the culinary scene during the summer months in Kyoto. With its velvety skin, KAMO is uniquely dense, round, and relatively large, giving it a stately appearance that has earned it the nickname "Queen of Eggplant" in Japan.
One of the most famous KAMO Eggplant dishes is "Dengaku" (Miso-glazed Eggplant). KAMO is perfect for deep-frying, as it absorbs less oil and its dense flesh maintains its firmness when cooked. Its fleshy texture is both satisfying and creamy when cooked.
At Suzuki Farm, we harvest KAMO Eggplant mostly from June to September, just like our NASU Eggplant. Many top chefs love this variety for its quality, so why not try cooking with it this season?
MIZU Eggplant
MIZU Eggplant is a regional variety grown in the Osaka area, known as "Senshu" during the Edo era. People in Osaka have been enjoying this eggplant for over 400 years, and its sweetness is one of its most distinctive features, making it delicious even when eaten raw. With its thin skin and higher water content, MIZU Eggplant has a unique texture and subtle sweetness. In Japan, it is often served raw in salads or lightly pickled. Its shape resembles that of a light bulb or pear, and its skin color ranges from black to dark purple.
At Suzuki Farm, we pay close attention to each MIZU Eggplant plant, as it is prone to scratches from its own leaves and thorns.
PEAMAN Bell Pepper (Green and Red)
There are many types of Capsicum available, including various colored bell peppers and chili peppers, which can be found in most supermarkets. PEAMAN Bell Pepper is a unique variety that is harvested while still green and immature, and it removes the spiciness found in other chili peppers, leaving behind a distinct bitterness and aroma.
Children tend to dislike green bell peppers because of their strong, pungent flavor. However, these dark green vegetables are incredibly rich in vitamins, which can help prevent heat fatigue, increase energy, and improve blood circulation. Adding green bell peppers to your meals can keep your blood vessels clean and open.
Green PEAMAN is usually harvested about 40 days after flowering when they are relatively young, while red PEAMAN takes around 70 days after flowering as they require more time to ripen. The red variety is richer in vitamins than the green one, and has a slightly sweet taste with less bitterness due to its maturity. Both green and red PEAMAN can be used in various dishes, such as stir-fries with shredded beef or stuffed bell peppers.
Suzuki Farm grows PEAMAN Bell Pepper from June to October, and the red PEAMAN variety is harvested in August.
SHISHITO Pepper
The SHISHITO pepper has become one of the most popular Japanese vegetables in the United States. The name is a combination of two Japanese words: "SHISHI," which means "Guardian Lion," and "TOGARASHI," which means "chili pepper." This is because the tip of the pepper resembles a lion's head, at least according to some people. Do you agree?
The SHISHITO pepper is small and easy to cook. While most SHISHITO peppers are mild, some may be spicy. Some people say that one in ten peppers is hot, but we have noticed a higher ratio of spicy peppers during hot summers at Suzuki Farm.
The reason why some SHISHITO peppers turn spicy is still unknown. The most compelling theory is that certain climate conditions, such as dry air and high temperatures, may affect SHISHITO pepper growth. Another theory is that they become spicy when harvested later than usual. If you are growing SHISHITO peppers in your garden, it may be better to water them periodically to provide a stress-free environment for them.
At Suzuki Farm, we grow SHISHITO peppers from June to October. Once in a while, we try to guess which peppers are spicy and which are mild, and we are mostly correct, but not 100% of the time.
MANGANJI Sweet Chili Pepper (Green and Red)
MANGANJI Sweet Chili Pepper is a delicious and savory pepper that is well-known as a summer vegetable from Kyoto. However, its history is not as long as that of other vegetables such as "KAMO Eggplant" and "MIZUNA Leaves." This variety was bred in the early 1900s and is a hybrid variety that combines Kyoto's traditional variety with an American variety. The pepper gets its name from MANGANJI Temple in Maizuru city, Kyoto, where it was bred and grown.
The MANGANJI Sweet Chili Pepper can grow up to six inches long and has a tapered, slightly curved pod. The flesh is thick, soft, and sweet. Sometimes, the fruit skin will turn partly dark purple to black to protect itself from the sun, but don't worry as this is due to phytochemicals like anthocyanin. After heating, the skin will turn a beautiful dark green, and once it matures, it will turn a vibrant red and become even sweeter and softer, like the PEAMAN bell pepper.
To enjoy the sweet flavor of the MANGANJI pepper, you can roast or deep-fry it. In traditional Kyoto home cooking (called "Obanzai"), it is often stewed, stir-fried, or used for stuffed peppers. However, if you've never tried MANGANJI Sweet Chili Pepper, we recommend grilling it first. Simply bake it in a frying pan without using oil until the surface is lightly charred, and add sea salt and black pepper for an amazing flavor.
At Suzuki Farm, we grow MANGANJI Sweet Chili Peppers from June to October. While it's not yet a widely known or familiar vegetable, we hope you'll enjoy experimenting with different peppers in your cooking, including the delicious MANGANJI Sweet Chili Pepper.
MOMOTARO Tomato
The MOMOTARO Tomato is a popular type of large-sized tomato in Japan. It was developed by the Takii Seed Company in Kyoto and has several unique features that set it apart from other tomatoes. For example, it has a pink-colored skin, tastes sweeter when ripened on the vine, has a highly flavorful and sensitive soft flesh, and is the best tomato variety for eating raw. Its name is inspired by a hero in one of Japan's most famous fairy tales, who was born from a giant peach! This is why the skin color of the MOMOTARO tomato is pink like a peach, rather than red. Over time, the variety has been improved to resist various diseases and pests, and to adapt to different seasons and regions.
Tomatoes originated from the Andean highlands and prefer high temperatures during the day, cooler temperatures at night, and a basically dry condition. Knowing the origin of the tomato is key to understanding how to maintain a disease-free product, and to get high quality and productivity.
You can enjoy the MOMOTARO Tomato raw as a snack or salad ingredient. Their natural sweetness and juiciness make them delicious on their own, without any dressing or seasoning. Alternatively, you can lightly cook them in soups, stews, sauces or stir-fries, and enhance their flavor with herbs, spices, or cheese. You can also make tomato juice or smoothies with them, which provide a boost of vitamins and antioxidants. It's worth noting that due to their juiciness, it's not recommended to put MOMOTARO Tomato slices in bread, such as sandwiches.
At Suzuki Farm, we currently only sell MOMOTARO Tomato seedlings, and do not produce them commercially. We have only a few experimental productions, as we find it challenging to deliver tender MOMOTARO Tomato fruits in good condition.
Sweet Cherry Tomato
Cherry tomatoes are a beloved vegetable enjoyed by many as a snack. Originating from South America, they have spread to Europe, North America, and Asia. While initially used only as ornamental plants, they have become a popular vegetable due to their improved taste. Some Japanese varieties have been further enhanced to offer a stronger sweetness, making them especially appealing.
Cherry tomatoes are also rich in high antioxidant β-carotene, vitamin C, and lycopene, making them a nutritious addition to any meal. Their small size makes them easy to eat whole, without the need for cutting, and they add a delightful pop of color to any dish. They are ideal for salads, cooking, and as a healthy snack for the whole family.
At Suzuki Farm, we strive for the perfect balance of sweetness and acidity in our cherry tomatoes. This is achieved by not only selecting top-quality varieties from Japan but also by putting a lot of time and effort into enriching the soil with our care and affection. Our sweet cherry tomatoes are available for purchase from May to October.
KABOCHA Squash
KABOCHA, a variety of winter squash, is distinguished by its color and taste from other pumpkins. While pumpkins typically feature orange skin, squash varieties like KABOCHA often boast green exteriors. Originating from bumpy, black-skinned ancestors, KABOCHA has undergone extensive crossbreeding with Western varieties, leading to significant improvements over the last 30 years. Today, KABOCHA is cherished for its sweet, nutty flavor reminiscent of chestnuts and its creamy texture when cooked.
Characterized by its dark green, tough exterior, KABOCHA might pose a challenge at first cut. However, slicing it open reveals a vibrant orange interior that, when freshly harvested, may carry a yellowish hue. The true magic happens during the "saccharification" process over about a month, where the starches gradually convert into sugars, enhancing the KABOCHA's innate sweetness.
At Suzuki Farm, our KABOCHA journey begins with sowing in April, followed by planting in May. As the plants bask in the robust energy of the early summer sun, we gear up for the harvest starting in late July, with shipments rolling out in August. The harvest concludes by early October, but thanks to KABOCHA’s excellent shelf life, we can ensure a consistent supply through December. Come June, the KABOCHA plants are adorned with beautiful flowers that bloom in the early morning sunshine, offering a moment of tranquility amidst our diligent efforts.
Cultivating KABOCHA is a labor of love and perseverance, but at Suzuki Farm, we are dedicated to delivering the most delectable KABOCHA, hoping to bring joy and satisfaction to your tables.
Okra
Okra, known for its sticky texture, may not appeal to everyone due to its mucilaginous nature. However, there are various cooking methods to mitigate this stickiness. Firstly, avoiding cutting the okra helps prevent the release of mucilaginous components, so cooking it whole before consumption can help retain its texture. Additionally, rubbing salt onto the okra before cooking can reduce surface sliminess, and the residual salt left after rinsing may enhance its flavor. Finally, boiling, steaming, or grilling the okra can help reduce stickiness, but caution should be exercised to avoid overcooking, which can lead to texture and nutrient loss.
This vegetable, originating from Northeast Africa, greatly prefers hot climates. Therefore, it is cultivated year-round in tropical regions and during the summer in temperate zones. To gather the sun’s energy in its fruit, Okra is very rich in water-soluble vitamins, β-carotene, potassium, calcium, and dietary fiber, making it a vegetable good for your health and beauty. In particular, the slimy component is made of the dietary fiber pectin, which aids digestion.
At Suzuki Farm, we cultivate it only in the summer. Although we would like to deliver it to everyone as early as possible, germination does not occur until the strong sunlight in early March, and if planted too early in April, the growth point will melt if it gets frosted, so the earliest we can ship is from June. After that, as the temperature and sunlight increase, it grows rapidly. And before the fruit forms, it boasts beautiful flowers that resemble hibiscus
NIGAURI Bitter Gourd
NIGAURI, a member of the gourd or melon family, lives up to its name with its distinct bitter taste. Both in English and Japanese, the word 'bitter' is closely associated with it, understandably causing hesitation among those who have never tried it. Frankly, I wasn't fond of it initially either. However, as I discovered the proper way to enjoy it, NIGAURI gradually became a vegetable I craved during the hot summer months. The key lies in how to mitigate its bitterness. Begin by vertically halving the NIGAURI and removing the seeds and fluff. Then, slice it into rounds. For larger NIGAURI, knead in half a tablespoon of salt and two tablespoons of sugar, allowing it to sit for about 10 minutes before lightly rinsing to reduce bitterness.
The most popular and famous way to eat it in Japan is in a dish called “Chanpuru”, which involves cooking while mixing the ingredients. The exquisite balance of pork, tofu, and eggs is superb. I believe it’s important to eat delicious food to rejuvenate a tired body during summer, so I recommend trying Chanpuru made with our NIGAURI.
At Suzuki Farm, we harvest this summer vegetable mostly from July to September. We spread nets over arch-shaped supports to let the vines spread. In the midsummer, the arches become completely filled with the leaves of the bitter gourd. Inside the arches, it’s very cool even in the heat of summer, and the flowers of the bitter gourd have a unique and refreshing fragrance. Therefore, the lush growth and the scent of the flowers make for a perfect “green curtain” in your garden or veranda. Please try it in a sunny spot!
EDAMAME Young Soybeans
EDAMAME is one of the Japanese vegetables that has gained recognition among many American consumers. Edamame are young soybeans harvested before they have ripened and hardened. The plump beans are delicious even when simply boiled in salt water, and their status as a superfood has likely contributed to their increased popularity.
The most common method of cooking EDAMAME is to boil them in plenty of hot water with salt. They are done when you can see the beans starting to emerge from some of the pods after about 5 minutes. Steaming is also recommended as an alternative to boiling, as it prevents them from becoming waterlogged. Please adjust the salt and water content according to the amount of EDAMAME. Lastly, try grilling them. After soaking in salted water, cooking them in a frying pan or on a grill can enhance the flavor and offer a different taste experience. Besides enjoying them on their own, they can also be used as a topping for salads.
At Suzuki Farm, we start nurturing seedlings in April and begin planting them in the fields as the temperature rises in May. Harvesting starts in early July, beginning with a variety called “Cha-Mame (Brown soybeans).” At first glance, they appear to be ordinary green pods, but the beans turn brown when fully ripe. We chose this variety because even ordinary EDAMAME are delicious, but it has a fluffy texture and a stronger sweetness. In mid-August, we also cultivate a variety of “Kuro-Mame (black soybeans)” for a short period. This late-maturing variety is characterized by its rich flavor and taste.
SANSHO KINOME
KINOME are the newly sprouted leaves of the Japanese pepper tree, called SANSHO. SANSHO is a spice indigenous to Japan, where each region has historically had its own native pepper trees used in local cuisine. KINOME, derived from these SANSHO trees, are baby leaves that carry the fragrance of SANSHO, providing a refreshing aroma and a slight spiciness to enhance dishes.
KINOME is more commonly used by professionals than in home cooking. Chefs use it to further draw out the aroma and color of their exquisite dishes. It is used as a garnish for SASHIMI (sliced raw fish). or floated in clear soup, also serving as a condiment.
At Suzuki Farm, there were only a few tiny SANSHO trees left in 2021. Due to strong demand from restaurant customers, we decided to gradually increase their numbers. We received saplings from customers and also propagated more through cuttings. We are in the process of establishing a production method to increase the yield year by year. We cultivate them in a greenhouse, and all the leaves fall off during the cold season when the trees go dormant. Then, with the arrival of late March and the onset of spring, new buds begin to sprout.