Peak at The Box
Large Size Veggie Box
for your fridge
You will get recipes the locals in Okinawa make to put up on your fridge! Additional recipes are easily found on our website. All the recipes will use an item that comes in your monthly box.SUBSCRIBE TO THE BOX!
November Links to Recipes and Prep
HOW TO PREP
(Japanese Beech Mushrooms)
These mushrooms don't taste or even look like mushrooms you know back in western supermarkets. Watch our video or read how to wash and cut them
(*hint, you shouldn't use water!!)
(Japanese Mustard Spinach)
This versatile spinach is healthy and easy to add to any recipe. Be careful of hidden dirt which we show you in our video and blog.
This is called Chinese Yam but grown in Japan. This yam is different from other yams/potatos because you can eat it raw! Read our blog to see how you can use fire to prepare this veggie.
Hechima Salad Stick & Dip
Hechima is a very Okinawan vegetable, but salad hechima is even rarer. Salad hechima can be eaten raw, unlike regular hechima, making this an easy addition to salad or for salad sticks. This dip is similar to the one sold at the convenience store!
Goya champuru is the famous dish that everyone knows, but little do people know about hechima chanpuru! If you do not like bitter goya, hechima is a great substitute.
Nagaimo Butter Slices
Vegetables and butter is a match made in heaven, especially with soy sauce and a dash of sugar. You need to try these yourself cause you won't believe these are still healthy for you!
Hechima is one of the most Okinawan vegetables out there, and yet not often seen in dishes at restaurants anymore. If you want to make a very local dish, Hechima dishes are spot on. 100g only has about 16 calories and contains a bunch of vitamins, minerals, and good water content.
Videos to Show You How
Get Delivered With Your Box!
Our Learn Blog
Beni-imo What you see on the label at the Farmer's Market: Kanji: 紅芋 Hiragana: べにいも Katakana: ベニイモ Seasonal Harvesting Period: Autumn to Early Winter The Basics: Beni-imo, or purple sweet potato,...Read more
Shima Rakkyo What you see on the label at the Farmer's Market: Kanji: 島らっきょう Hiragana: しまらっきょう Katakana: シマラッキョウ Seasonal Harvesting Period: Spring to Summer The Basics: Shima rakkyo, or island shallots,...Read more