Kabosu(臭橙)かぼす

Japanese page
Nutrient content per 100 g

Delicious season

Kabosu

* Display the yearly calendar with each number

Commentary on vegetables

  • Kabosu is a special product of Oita Prefecture
  • It is harvested and shipped in green, and when ripe it turns yellow and the flavor changes slightly
  • Choose one that has a glossy skin and feels heavy.
  • Choose a skin with no dark spots or scratches on the skin
  • How to distinguish it from Sudachi
    (Sudachi is about 50g golf ball size, Kabosu about 150g tennis ball size)
  • About 97% of the whole country is Oita
  • Contains a lot of citric acid, effective in relieving fatigue

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
    (Weak against drying)
  • Can be squeezed and frozen

recipe

  • Seasoning the dishes
  • sherbet
  • Source
  • jam
 

Food composition table

Per 100g edible portion

Kabosu(fresh)juice

Waste rate0%
Energy25㎉
moisture90.7g
Protein0.4g
Lipid0.1g
Carbohydrate8.5g
Sodium1㎎
Potassium140㎎
Calcium7㎎
Magnesium8㎎
Rin8㎎
iron0.1㎎
Zinc
Copper0.03㎎
Manganese0.04㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K
Vitamin B10.02㎎
Vitamin B20.02㎎
Niacin0.1㎎
Vitamin B60.03㎎
Vitamin B12
Folic acid13㎍
Pantothenic acid0.15㎎
Biotin
Vitamin C42㎎
Dietary fiber(aggregate amount)0.1g

Quoted from the Japanese food standard composition table 2015 edition

 

Sudachi(酢橘)すだち

Japanese page
Nutrient content per 100 g

Delicious season

Outdoor cultivation

House cultivation

* Display the yearly calendar with each number

Commentary on vegetables

  • From November to February, it is sold refrigerated so you can enjoy it year-round
  • High metabolism due to high citric acid content
  • Potassium drains the body’s salt
  • Grated skin can be used for flavoring
  • Smaller and thinner skin than Yuzu or kabosu
  • When squeezing fruit juice, it becomes easier to squeeze it by slightly heating in a microwave oven

Preservation method

  • Put it in a plastic bag and store it in the refrigerator
  • For long-term storage, squeeze the juice into a small bottle and store in the refrigerator.
  • Can be cut, wrapped in wraps and stored frozen without exposure to air
 

Food composition table

Per 100g edible portion

Sudachi(fresh)juice

Waste rate0%
Energy20㎉
moisture92.5g
Protein0.5g
Lipid0.1g
Carbohydrate6.6g
Sodium1㎎
Potassium140㎎
Calcium16㎎
Magnesium15㎎
Rin11㎎
iron0.2㎎
Zinc0.2㎎
Copper0.03㎎
Manganese0.05㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.3㎎
Vitamin K
Vitamin B10.03㎎
Vitamin B20.02㎎
Niacin0.2㎎
Vitamin B60.08㎎
Vitamin B12
Folic acid13㎍
Pantothenic acid0.13㎎
Biotin
Vitamin C40㎎
Dietary fiber(aggregate amount)0.1g

Quoted from the Japanese food standard composition table 2015 edition

 

Peanut(落花生)らっかせい

Japanese page
Nutrient content per 100 g

Delicious season

Peanut

* Display the yearly calendar with each number

Commentary on vegetables

  • It is more nutritious to fry than raw and salmon
    (Niacin, pantothenic acid, dietary fiber increases)
  • Rich in vitamin E, B group, minerals, etc.
  • Thin skin is highly medicinal, so it is recommended to eat with the skin
  • Almost all domestic items are domestic
  • The fried foods are abundant in imports and inferior in flavor

Good things to eat together

  • Anemia prevention = oysters, Shijimi Clams, natto
  • Prevention of constipation = soybeans, Jew’s‐ear, garlic
  • Enhancing energy = Celery, Sardine, Mackerel
  • Healthy brain effect = Eggplant, Jew’s mallow, Shijimi Clams

Preservation method

  • Boil and freeze
  • Since it cannot be stored raw, boil it immediately after purchase.
 

Food composition table

Per 100g edible portion

Peanut(roasted)Virginia type

Waste rate30%
Energy588㎉
moisture1.7g
Protein25g
Lipid49.6g
Carbohydrate21.3g
Sodium2㎎
Potassium760㎎
Calcium50㎎
Magnesium200㎎
Rin390㎎
iron1.7㎎
Zinc3.0㎎
Copper0.69㎎
Manganese2.15㎎
Lodine1㎍
Selenium2㎍
Chromium
Molybdenum96㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)5㎍
Vitamin D
Vitamin E(Tocopherol α)10.4㎎
Vitamin K
Vitamin B10.24㎎
Vitamin B20.13㎎
Niacin23.1㎎
Vitamin B60.46㎎
Vitamin B12
Folic acid58㎍
Pantothenic acid2.20㎎
Biotin105.0㎍
Vitamin C
Dietary fiber(aggregate amount)11.4g

Quoted from the Japanese food standard composition table 2015 edition

 

Red beans(小豆)あずき

Japanese page
Nutrient content per 100 g

Delicious season

Red beans

* Display the yearly calendar with each number

Commentary on vegetables

  • High in iron, potassium and vitamin B1
  • A lot of water-soluble dietary fiber, good for relieving constipation and rough skin
  • Grain size is uniform and glossy ones are good.
  • The color is dark red and uniform is better

How to boil deliciously

  1. Wash the red beans with water and put them in plenty of water for a night.
  2. Transfer the soup stock&Red beans to the saucepan and set it on fire.
  3. Reduce to low heat when boiling
  4. Boil while adding water so that the red beans do not come out of the water
  5. When it reaches the desired hardness, weaken the fire and season
  6. Boil for a while

Preservation method

  • Store in a well-ventilated place because insects are easily attached.
  • Add dried chili to get rid of insects
  • It is good to seal
  • When storing for a long time, store in the refrigerator

recipe

  • Koshian
  • tsubu an
  • Red beans
  • Red rice
  • Boiled food
  • sweet bean paste jelly
  • salad
 

Food composition table

Per 100g edible portion

Red beans(boiled) whole

Waste rate0%
Energy146㎉
moisture63.9g
Protein8.6g
Lipid0.8g
Carbohydrate25.6g
Sodium1㎎
Potassium430㎎
Calcium27㎎
Magnesium43㎎
Rin95㎎
iron1.6㎎
Zinc0.9㎎
Copper0.3㎎
Manganese0.44㎎
Lodine
Selenium
Chromium1㎍
Molybdenum90㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)4㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K3㎍
Vitamin B10.15㎎
Vitamin B20.04㎎
Niacin0.5㎎
Vitamin B60.11㎎
Vitamin B12
Folic acid23㎍
Pantothenic acid0.43㎎
Biotin3.3㎍
Vitamin C
Dietary fiber(aggregate amount)8.7g

Quoted from the Japanese food standard composition table 2015 edition

 

Sesame(胡麻)ごま

Japanese page
Nutrient content per 100 g

Delicious season

Sesame

* Display the yearly calendar with each number

Commentary on vegetables

  • There are 4 types of white sesame, black sesame, gold sesame and tea sesame
  • 99% of sesame in Japan is imported
  • Health foods rich in vitamins E, B, calcium and minerals
  • 55% of ingredients are lipids
  • Expected effects such as prevention of aging, improvement of liver function, prevention of arteriosclerosis
  • When stir fry, fry over high heat (be careful because it is easy to burn)

White sesame=seeds are produced all over the world. Become a raw material for sesame oil
Black sesame = mainly from Southeast Asia. High percentage of seed coat, hard skin
Gold sesame / tea sesame = rich and fragrant. Expensive and often used in kaiseki cuisine

Good things to eat together

  • Aging prevention = Squash, broccoli, Sweet potato
  • Healthy brain effect = milk, kelp, agar
  • Prevention of constipation = Wakame, Butterbur, Jew’s mallow
  • Healthy brain effect =bluefin tuna, Sardine, bonito,salmon

Preservation method

  • Avoid hot and humid
  • Store in a dry place as it is not good at moisture.
  • Room temperature is acceptable in winter, but if possible, store in refrigerator in summer
    (Put out only what you use from the refrigerator.)

recipe

  • Sesame sauce
  • Sesame tofu
  • Sesame dressing
  • Rikyu
 

Food composition table

Per 100g edible portion

Sesame(Roast)

Waste rate0%
Energy599㎉
moisture1.6g
Protein20.3g
Lipid54.2g
Carbohydrate18.5g
Sodium2㎎
Potassium410㎎
Calcium1200㎎
Magnesium360㎎
Rin560㎎
iron9.9㎎
Zinc5.9㎎
Copper1.68㎎
Manganese2.52㎎
Lodine
Selenium27㎍
Chromium4㎍
Molybdenum110㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)7㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K12㎍
Vitamin B10.49㎎
Vitamin B20.23㎎
Niacin5.3㎎
Vitamin B60.64㎎
Vitamin B12
Folic acid150㎍
Pantothenic acid0.51㎎
Biotin14.8㎍
Vitamin C
Dietary fiber(aggregate amount)12.6g

Quoted from the Japanese food standard composition table 2015 edition

 

 

Chestnut(栗)くり

Japanese page
Nutrient content per 100 g

Delicious season

Chestnut

* Display the yearly calendar with each number

Commentary on vegetables

  • High calorie food containing carbohydrates
  • High in protein, vitamin C, B1, B2, niacin
  • Chestnut vitamin C is contained in starch, so there is little loss even when heated
  • Astringent skin contains tannins and dietary fiber, so cooking is good
  • Skin is glossy and heavy is good

Good things to eat together

  • Aging prevention = asparagus, aloe, yam
  • Make beautiful skin = spinach, string beans, oranges
  • Aging prevention =bamboo shoot , chicory, lettuce
  • Increased stamina = sweet potato,Japanese common squid, taro, eel

Preservation method

  • Put it in a plastic bag and store it in the refrigerator

 

recipe

  • Boiled food
  • Grilled food
 

Food composition table

Per 100g edible portion

Japanese Chestnut(boiled)

Waste rate20%
Energy167㎉
moisture58.4g
Protein3.5g
Lipid0.6g
Carbohydrate36.7g
Sodium1㎎
Potassium460㎎
Calcium23㎎
Magnesium45㎎
Rin72㎎
iron0.7㎎
Zinc0.6㎎
Copper0.37㎎
Manganese1.07㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)26㎍
Vitamin D
Vitamin E(Tocopherol α)
Vitamin K
Vitamin B10.17㎎
Vitamin B20.08㎎
Niacin1.0㎎
Vitamin B60.26㎎
Vitamin B12
Folic acid76㎍
Pantothenic acid1.06㎎
Biotin
Vitamin C26㎎
Dietary fiber(aggregate amount)6.6g

Quoted from the Japanese food standard composition table 2015 edition

 

Belvedere fruit とんぶり

Japanese page
Nutrient content per 100 g

Delicious season

Belvedere fruit

* Display the yearly calendar with each number

Commentary on vegetables

  • It is called “field caviar” because of its soft texture.
  • Processed seeds of “Buckweed”
  • Special product of Akita Prefecture
  • Enjoy the texture in addition to the vinegar, radish grated, Nagatake
  • Green-yellow vegetables rich in vitamin K, iron, phosphorus, dietary fiber, etc.
  • Season it last (If you season it early, it will cause moisture and damage the texture)
  • Boiled and bottled items are for sale

Preservation method

  • Store raw food in the refrigerator
  • Can be stored frozen

recipe

  • salad
  • Garnish
 

Food composition table

Per 100g edible portion

Belvedere fruit(boiled)

Waste rate0%
Energy90㎉
moisture76.7g
Protein6.1g
Lipid3.5g
Carbohydrate12.9g
Sodium5㎎
Potassium190㎎
Calcium15㎎
Magnesium74㎎
Rin170㎎
iron2.8㎎
Zinc1.4㎎
Copper0.25㎎
Manganese0.78㎎
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)800㎍
Vitamin D
Vitamin E(Tocopherol α)4.6㎎
Vitamin K120㎍
Vitamin B10.11㎎
Vitamin B20.17㎎
Niacin0.3㎎
Vitamin B60.16㎎
Vitamin B12
Folic acid100㎍
Pantothenic acid0.48㎎
Biotin
Vitamin C1㎎
Dietary fiber(aggregate amount)7.1g

Quoted from the Japanese food standard composition table 2015 edition

 

 

Water caltrop(菱の実)ひしのみ

Japanese page
Nutrient content per 100 g

Delicious season

Water caltrop

* Display the yearly calendar with each number

Commentary on vegetables

  • It was found in lakes all over Japan and was often eaten around
  • Now famous in Fukuoka, Saga, etc.
  • Flowers bloom in summer and swell up in late autumn
  • It has a strong texture, has no peculiar taste, and has almost no aroma

preparation

  1. Expose to water for a long time (2 hours to 1 day)
  2. Put salt (2 to 3% of water) and Water caltrop in the pan and boil from the water.
  3. When boiling, reduce the heat and boil until the desired hardness
    (When you put the fire again, make it harder)
  4. Take rough heat and peel with a knife
    (If it is too cold, it will be difficult to remove)

recipe

  • Fried food
  • Fried food
  • Boiled salt
 

Food composition table

Per 100g edible portion

Water caltrop(raw)

Waste rate50%
Energy190㎉
moisture51.8g
Protein5.8g
Lipid0.5g
Carbohydrate40.6g
Sodium5㎎
Potassium430㎎
Calcium45㎎
Magnesium84㎎
Rin150㎎
iron1.1㎎
Zinc1.3㎎
Copper0.06㎎
Manganese0.6㎎
Lodine
Selenium
Chromium
Molybdenum2㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)1.6㎎
Vitamin K2㎍
Vitamin B10.42㎎
Vitamin B20.08㎎
Niacin1.2㎎
Vitamin B60.32㎎
Vitamin B12
Folic acid430㎍
Pantothenic acid0.71㎎
Biotin11.3㎍
Vitamin C12㎎
Dietary fiber(aggregate amount)2.9g

Quoted from the Japanese food standard composition table 2015 edition

 

胡麻 ごま(Sesame)

English page
100gの栄養素含有量

おいしい時期

ごま

*各数字で歳時記を表示

野菜の解説

  • 白胡麻、黒胡麻、金胡麻、茶胡麻の4種類ある
  • 日本で出回ってる胡麻は99%が輸入品
  • ビタミンE、B、カルシウム、ミネラルが豊富な健康食品
  • 成分の55%は脂質
  • 老化防止、肝機能の改善、動脈硬化の防止などの効果が期待できる
  • 炒るときは強火の遠火で炒る(焦げやすいので注意

 白胡麻=世界各地で生産される。ごま油の原料になる
 黒胡麻=主に東南アジア産。種皮の割合が多く、皮が硬い
 金胡麻・茶胡麻=コク、香りがある。高価で懐石料理でよく使われる

 

良い食べ合わせ

保存方法

  • 高温多湿を避ける
  • 湿気が苦手なので、乾燥している場所で保管する
  • 冬は常温でも良いが、夏はなるべくなら冷蔵庫保管する
    (冷蔵庫からは使う分だけ出す)

主な品種群

  • 黒胡麻
  • 白胡麻
  • 金胡麻

レシピ

  • 胡麻和え
  • 胡麻豆腐
  • 胡麻ドレッシング
  • 利休煮
 

食品成分表

可食部100g当たり

いりごま

廃棄率0%
エネルギー599㎉
水分1.6g
タンパク質20.3g
脂質54.2g
炭水化物18.5g
ナトリウム2㎎
カリウム410㎎
カルシウム1200㎎
マグネシウム360㎎
リン560㎎
9.9㎎
亜鉛5.9㎎
1.68㎎
マンガン2.52㎎
ヨウ素
セレン27㎍
クロム4㎍
モリブデン110㎍
ビタミンA(レチノール)
ビタミンA(β-カロテン)7㎍
ビタミンD
ビタミンE(トコフェロールα)0.1㎎
ビタミンK12㎍
ビタミンB10.49㎎
ビタミンB20.23㎎
ナイアシン5.3㎎
ビタミンB60.64㎎
ビタミンB12
葉酸150㎍
パントテン酸0.51㎎
ビオチン14.8㎍
ビタミンC
食物繊維(総量)12.6g

日本食品標準成分表2015年版(七訂)から引用

 

Ginko nuts(銀杏)ぎんなん

Japanese page
Nutrient content per 100 g

Delicious season

Ginko nuts

* Display the yearly calendar with each number

Commentary on vegetables

  • A tree that has long been said to be a living fossil
  • Eat endosperm seeds in berries that become ginkgo trees
  • Gingko has a male tree and a female tree.
  • Autumn taste with unique flavor and texture
  • Rich in carotene, carbohydrates, vitamin C, vitamin B, etc.
  • Eating large amounts may cause food poisoning
  • It is better to limit the number to children and not give to children under 5 years old
  • Ginkgo is alkaline

Ginkgo Pretreatment method

  1. Soak gingko in water (2-3 days)
  2. Peel the skin away from direct contact (use rubber gloves, etc.)
  3. Dry in the sun
  4. Crack in the shell and dry in a frying pan
  5. Remove the contents from the shell, boil the salt and remove the skin
  6. Can be stored frozen in this state

Preservation method

  • Put it in a paper bag and store it in the vegetable room
  • Remove shell, boil salt, remove skin and store frozen

recipe

  • Grilled food
  • Boiled food
  • salad
  • Fried food
 

Food composition table

Per 100g edible portion

Ginko nuts(boiled)

Waste rate0%
Energy174㎉
moisture56.9g
Protein4.6g
Lipid1.5g
Carbohydrate35.8g
Sodium1㎎
Potassium580㎎
Calcium5㎎
Magnesium45㎎
Rin96㎎
iron1.2㎎
Zinc0.4㎎
Copper0.23㎎
Manganese0.25㎎
Lodine
Selenium1㎍
Chromium5㎍
Molybdenum
Vitamin A(Retinol)
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)1.6㎎
Vitamin K3㎍
Vitamin B10.26㎎
Vitamin B20.07㎎
Niacin1.0㎎
Vitamin B60.02㎎
Vitamin B12
Folic acid38㎍
Pantothenic acid1.02㎎
Biotin2.8㎍
Vitamin C23㎎
Dietary fiber(aggregate amount)2.4g

Quoted from the Japanese food standard composition table 2015 edition