UNU Farmers Market Tokyo



March  5月4-5日  

10:00 ~ 16:00

 UNU Farmers Market

Choosing the Best Vegetable Knife

Choosing the best knife for cutting vegetables it is important to consider the size of the vegetable and the intended result.  In the case of shogoin daikon we want a thin slice that is easy to eat.  When whole the this daikon is very wide.  A knife that is tall across the blade yet thin and sharp will create the best result.  Nakiri and Kamagata usuba are designed for this type of job.  Nakiri is double bevelled and easiest to use for a beginner.  Kamagata usuba hails from the Kansai area of Japan (Kyoto Osaka Kobe).  Usuba is single side and offers greater precision as its blade is designed to lift away as you slice.  Because of this the slice will have a better texture or mouth feel.

BLACK GHOST vegetable knife Santoku

How to Forage Sansai Japanese Mountain Vegetables 

Foraging begins with finding the right location at the right time of year.  From early spring sansai begin to emerge from the ground at which time they can be harvested.  Look for mountain forest areas like Yamagata and Okutama outside of metropolitan Tokyo.  If you are less adventurous or lack the time or means to get to outlying locations then Farmers markets like the Aoyama Farmers Market are a great place to find the best and freshest sansai as chefs and gourmet customers in cities want quality.  At the market you can also ask the stall holder how to prepare each sansai.

Support Our Farmers

Sansai ….. Yamakinu Petite Farm (Ibaraki)

Wild Flower Honey ….. Ome (Ome Farm)

Takenoko ….. Bamboo Shoots (Mitsui Natural Garden)

Sea Salt ….. Echizen 

Kombu ….. Rishiri Island / Rausu / Hidaka  Hokkaido 

山うど mountain udo sansai

Sansai mountain vegetables are known as 山うど

and are revered for unique appearance

texture and subtle bitterness

Serving Shogoin Daikon Pickles

In Japan pickles are called tsukemono つけもの and most often accompany the closing course of a meal.  Steamed rice, miso soup and pickles are the classic ending to a meal both at home and in kaiseki restaurants.  Pickles offer unique flavors and pickles that can be subtle or intense, depending on the flavoring and fermentation.  Our shogoin daikon pickles recipe has a very short brine time with fresh citrus flavors and crunchy textures.  Serve Japanese style with steamed rice and soup for a classical meal.  French bistros often place a bottle of gherkins on the table at the beginning of the meal and you could certainly do the same to add a fun element to the meal.  Simple lunches like sandwich and soup would also go well with Shogoin Daikon pickles.  Enjoy!