Carrots

The sweetness and flavor of carrots raised in Kanto’s loam layer deepen as fall shifts into winter. They have a juicy crunch and go perfectly with any dish.

Cabbage

Cabbage grown in Tokyo has outstanding freshness, and offers a crispy texture when finely shredded. It stands out even in simmered or grilled dishes.

Japanese mustard spinach

With a crisp texture and subtle flavor, a light sauté draws out its sweetness, helping it emerge as a prominent ingredient in various dishes.

Daikon Radish

Autumn and winter daikon radishes are juicy fresh. They have a great variety of tastes and are enjoyed raw, grated, grilled or deep-fried.

TOKYO X Shoulder

A cut of lean red pork. Enjoy its rich flavor and texture when stewed or minced and marinated.

TOKYO X Leg

The red meat is marbled with the perfect amount of fat, offering a mellow sweetness and rich flavor. It is also suitable for roasting, stewing, and processed as ham, etc., all of which draw out the meat’s savory taste.

Splendid Alfonsino

Rich and fatty with a deep flavor. The superb freshness of the Tokyo Islands’ fish is delicious simmered in broth, flame-broiled or in a hot-pot, as well as perfect for sashimi.

Ruby Snapper(Onaga)

A high-class white fish with an elegant flavor. It serves well not only as a classic sashimi dish, but also salt-grilled, simmered, and various other dishes. The locals call it “Onaga”.