5 seasonal vegetables to purchase in Japan this summer

As we’re baking within the sweltering heat of this 12 months’s summer, it’s hard to inform what’s feeling the burn more nowadays, our bodies, our pocketbooks or our planet. It’s easy to feel overwhelmed in times like these, but sometimes even making small personal changes could make a world of difference.

Living proof: vegetables. While eating more vegetables and consuming more locally have develop into far-reaching rallying cries, in food-insecure Japan especially, selecting local, sustainable and seasonal produce can provide help to (and the climate!) stay on a healthy path while supporting farmers within the country you call home. And, going with Japanese fresh and in-season veggies can even do wonders in your bottom line. 

Take a look at five in-season Japanese vegetables below, in addition to tips on how to prep and store them, to get you began. Make sure that to read all of the method to the underside for our suggestions of local vegetable delivery baskets so that you just don’t even should make your method to the supermarket.

1. Myoga

Photo: iStock: mizoula

Myoga, often called Japanese ginger in English, refers back to the edible tender buds and shoots of a herbaceous perennial plant native to Japan. It has a pleasantly crunchy texture and a refreshing and light-weight gingery taste. Myoga comprises many vitamins and minerals, equivalent to vitamin K, calcium and magnesium which make it an ideal healthy vegetable so as to add to your repertoire.

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Somen noodles with myoga Photo: iStock: byryo

It also plays well with other distinct summer foods, like as a thinly sliced garnish to a bowl of cold somen or soba noodles and even fried in a tempura batter. To store myoga, place it in an airtight container and add water simply to the highest. Then, pop it within the vegetable crisper of your refrigerator and it would keep for about two weeks. 

2. Goya

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Photo: iStock: arjacee

As is clear from its English name, goya (bitter melon) refers to a bitter-tasting vegetable that has long been a staple of Okinawan cuisine. As such, perhaps essentially the most famous dish containing Goya is where it’s sautéed with tofu because the Okinawan specialty goya champuru.

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© Savvy Tokyo

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