Japanese vegetables kabocha

We take pride in offering a curated selection of fresh produce from these renowned Asian culinary traditions. Use them to elevate your dishes with the unique flavors of Chinese Bok Choy, Japanese Kabocha, and Korean Daikon Radishes, among others.  

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Ajitsuke Kanpyo are dried strips of gourd that are marinated in soy sauce and mirin.

Ajitsuke Inari are fried, marinated tofu pouches stuffed full of rice and vegetables. 

Ajitsuke Shiitake are mushrooms that have been expertly marinated in a flavorful mixture of soy sauce, mirin, and seasonings.

Ao-Sasa, a type of bamboo shoot, is characterized by its vibrant green color and crispy texture.


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Daikon radishes are known for their mildly sweet, peppery taste. They are a culinary staple in various cuisines, including salads, pickles, and stews. 

Enoki mushrooms have long, thread-like stems and tiny, button-like caps. They have a mild, slightly fruity flavor and a pleasingly crunchy texture.

Hot Pepper Paste is a fiery condiment created by blending red chili peppers with glutinous rice, fermented soybeans, and salt. Gochujang adds a spicy complexity to soups, stews, and stir-fries. 

Hojiso is a fragrant herb with a slightly minty and basil-like flavor; Its leaves are often used as a garnish or a wrap. 

Inari features pockets of sweet and slightly tangy sushi rice encased in marinated tofu pouches.


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Kabocha is type of squash with deep green skin and bright orange flesh. Nutty and sweet, this nutritious vegetable is ideal for roasting, pureeing, or incorporating into soups and stews.

Kaiware are tender greens with a distinctive peppery flavor. These sprouts are characterized by their delicate, feathery appearance and are a popular garnish for sushi and salads.  

Kimchi is a tangy fermented vegetable dish, typically made with Napa cabbage and radishes.

Myoga boasts a zesty flavor profile with a mild gingery note and a touch of spiciness.

Nasu is a type of eggplant that is frequently baked or broiled for a sweet, mild palate. It pairs well with ginger, garlic, soy sauce, and chili sauce. 

Orchid flowers, known for their stunning and intricate beauty, add an elegant and exotic decoration to your dishes.  

Shimeji mushrooms are often used in stir-fries, soups, and other Asian staples to provide a nutty, mild taste. 

Sweet potatoes are a versatile food that can be baked, fried, or used in sushi rolls to provide a starchy base. 

Takuan is made from daikon radishes that have been carefully salted and fermented to develop a sweet and tangy flavor.

Udama are small, speckled quail eggs. Their high yolk-to-white ratio makes them slightly richer than chicken eggs. They are used in many stews and stir-fry dishes. 

Yamagobo is a pickled burdock root which has been expertly marinated in a blend of sweeteners and vinegar, giving it a sweet and tangy flavor. 

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