When the Okinawan yam is cooked, its rich purple color intensifies. It can be stored up to six week s in a cool dry location.
Kintoki Ninjin Carrots
The length of Kintoki Ninjin is about 12 inches (30cm) long with a pointy tip. The color of Kintoki Ninjin is bright red with slashing white cuts down the length of the root. As the winter weather becomes colder the red color…
Inventory, 100 ct : 4.00
This item was last sold on : 12/10/13
Ooba leaves are available year round with peak season in spring and summer.
Ooba carries many names as its been naturalized throughout many different regions. Its scientific name is perilla. It is also widely known by the vernacular, shiso. It is a member of the mint family, Lamiaceae, which contains many other aromatic and herbaceous plants including basil, mint, sage and lavender.
Ooba leaves are oval with serrated edges that point toward their tip. The leaves can grow up to five to seven inches wide, though they are most often harvested at a younger, more delicate age, to prevent the plant from flowering. When the ooba plant flowers, it produces erect flowering stems that have a similar appearance to flowering purple (Thai) basil. The leaves have a mint-anise and citrus flavor and aroma that is best revealed when they are torn or crushed.
Ooba is most commonly associated with Japanese cuisine where it is a common garnish and accoutrement to sushi, sashimi and noodle dishes. The seeds of the ooba plant are used to create cooking oil and the foliage is used to create an essential oil for flavoring. It has also been used to enhance the flavor of beverages: in 2009, Pepsi Japan introduced Pepsi Shiso to mixed reviews.
Ooba is native to East China where it is both cultivated and grows wild. It is also a traditional crop of India, Japan, Korea and Thailand. As ooba is self-pollinating, it can escape cultivation and grow wild in a wide variety of warm habitats and spreads at an invasive pace. In American agriculture it is considered a poisonous weed as the plant has toxins that can be lethal to cattle and horses.
Restaurants currently purchasing this product as an ingredient for their menu.
|Roy's San Diego||San Diego CA||619-239-7697|
|Ebisu Sushi Bar||San Diego CA||619-297-3119|
|Roy's La Jolla||San Diego CA||858-455-1616|
|Gang Kitchen||San Diego CA||619-550-1600|
|Sushi Tadokoro||San Diego CA||619-347-2792|
|Piatti||San Diego CA||858-454-1589|
|Kamikaze 7 Sushi Joint||San Diego CA||818-378-5752|
|Crab Catcher La Jolla||San Diego CA||858-454-9587|
|Swoon Dessert Bar||San Diego CA||619-528-0875|
|Le Papagayo||Encinitas CA||760-944-8252|
|Bang Bang Sushi||San Diego CA||619-677-2264|
|Waters Catering||San Diego CA||619-276-8803 ex 4|
|JR Produce||San Diego CA||858-270-3857|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Chef Steve Window||Escondido CA|
|South Bay Fish Co.||Chula Vista CA||619-420-7234|
|Gang Kitchen Bar||San Diego CA||619-550-1600|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
Recipes that include Ooba Green. One is easiest, three is harder.
|I Nom Things||Beef Shiso Wraps|