Ashirai vegetables

Live the colorful dream of the garden. The forest path is to imagine Ashirai as the flowers that are strongly alive in the valley of the buildings.

They are devised to be fun and make cooking interesting.

For special applications

Red perilla| Jime| Saltwort

Real pepper| Japanese iris| Salted cherry

Other Ashirai

All season

Tatcikatura| Nanten| Bamboo leaf| Kozasa

Houba| Matsuba| Buckwheat sprouts|Menegi

Moro cucumber| Radish

Dried chrysanthemum flower| Bellerose

Vappodes phalaenopsis

Edible flower

Ashirai of Winter

Mallotus| Ginkgo leaves (yellow)| Bud licorice

Yuzuriha | Hiiragi| Yellow citron

Edahana of plum | Narcissus| Quince flowers

Sazanka| Fuyusakura

Mekabura| Mini radish

Ashirai of Autumn

Leaves of chestnut| Persimmon leaves | Leaves of chrysanthemum

Edible chrysanthemum| Autumn leaves| Ear of rice

Princess carrot| Branch with raisins

Ashirai of summer

Summer

AoYuzu| Blue bud| Hajikami

Ground cherry| Blue maple| The vine vegetables

Leaves of cucumber| It leaves with cucumber| Hanamaru cucumber

Yukinoshita| Kinrenpa| Murasakime

Yuzu flower | Azalea flowers| Miyakowasure

Sanzashi

Ashirai of spring

Leaf bud Hana / shiso| Boufuu

Panicles of vine purple | Cherry blossoms| Peach Edahana

Aoki| Kiboushi| Tonyou

Goldfish grass| Primrose| Chunlan

Leaves of wasabi | Hana wasabi| Wasabi greens

Hana Japanese pepper| Mugiho

Ashore is the ‘garnish’ or ‘decoration’ for Sashimi and

‘Kaishiki’ of the bowl, boiled or grilled.