Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt
Inventory, 100 ct : 5.00
This item was last sold on : 08/27/16
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 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 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 La Jolla||San Diego CA||858-455-1616|
|LPM Master Tenant, LLC- Mess Hall||San Diego CA||619-522-6890|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|The Compass||Carlsbad CA||760-434-1900|
|Petco Park (Suites)||San Diego CA||619-795-5946|
|Sabuku Sushi||San Diego CA||619-281-9700|
|Petco Park (Catering)||San Diego CA||619-795-5917|
|Culinary Concepts||San Diego CA||858-530-1885|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Okamura USA Inc.||San Diego CA||619-753-3495|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Ocean Pacific Grille||San Diego CA||858-699-3821|
|Catamaran||San Diego CA||858-488-1081|
|Fishbone Kitchen||San Diego CA||619-643-2261|
|The Wild Thyme Company||San Diego CA||858-527-0226|
|Carnitas Snack Shack Del Mar||San Diego CA||619-246-2126|
|Belmont Park Cannonball||San Diego CA||858-228-9283|
|Island Palms Blue Wave Hotel & Marina||San Diego CA||619-222-0561|
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Near Singapore, Singapore
About 591 days ago, 1/15/15
Spotter's comments : Grown in Japan...