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Seven herbs of spring(nana-kusa)

The so-called”seven herbs of spring”(ingredients in an early January”detox”dish in Japan)are Japanese parsley,shepherd’s purse, Jersey cudweed, chickweed, henbit, turnip and rockcrees. They are gown on large-scale plantations at roughly the turn of the year. Seeds are collected and repidly picked and packed around New Year’s for shipment. They are also freeze-dried, to be packaged and sold with retort-packeged rice porridge products....

Perilla(ohba)

Perilla is a Japanese herb with a zesty aroma that stimulates the appetite. It has more vitamin A and calcium than almost any other vegetable, and it is grown year-round at farms in and around the cities of Oita and Yufu....

Wild chervil (mitsuba)

This aromatic vegetable of the parsley family is essential in Japanese cuisine. Full of vitamin A and fiber, it can help prevent diabetes. In Oita city, it is grown hydroponically year-round with minimal agrochemical inputs....