Japanese Vegetable Seeds.

We hope you enjoy these new varieties of Japanese seeds as much as we do.

Seeds include:

Japanese Radish – Large white Radish, delicious pickled and served with a glass of cold sake.

Japanese Pumpkin – Rich, sweet and creamy Japanese Pumpkin.

Japanese Mustard -v ersatile Japanese Mustard leaf that may be added to salads, soups and stir-fries.

Green Shiso – These vibrant green leaves impart notes of mint, basil, cinnamon and citrus, delivered with a slight tingle on the tongue. It’s not an easy taste to categorise but one that becomes quite addictive once tried.

Small Japanese Turnip – Surprisingly versatile miniature white turnips with edible leaves. Their firm, crunchy flesh has a sweet, slightly nutty flavour with hints of radish. Try it roasted with other vegetables, pickled or eat it raw.

Japanese Cucumber – Slighter, more slender and with a more delicate skin than European varieties, Kyuri are a sweeter alternative.

Japanese Aubergine – With a thinner skin and fewer seeds (almost none), this early-maturing, high-yield variety produces an abundance of sweet, mild fruits. If you make one dish with your crop, make it miso glazed aubergine: so simple but so very delicious.