Japanese vegetables kabocha

Discover the distinct flavors of Japanese Vegetables among other diverse Asian produce like Chinese and Korean vegetables. We take pride in offering a curated selection of authentic and fresh produce from these renowned Asian culinary regions. From the crisp and vibrant greens of Japanese Vegetables to the robust and hearty offerings from Korean Produce, our collection showcases the diversity of Asian agriculture. Elevate your culinary creations with the unique flavors of Chinese bok choy, Japanese Kabocha, and Korean daikon radishes. 

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Ajitsuke Kanpyo is a traditional Japanese dish consisting of marinated dried gourd strips.

Ajitsuke Inari involves marinating the sweet tofu pouches, known as inari, in a flavorful and slightly sweet liquid.

Ajitsuke Shiitake features 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 tender, crisp texture.


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Daikon radish is known for its crisp, juicy texture. With a mildly sweet and slightly peppery taste, daikon radishes are a culinary staple in various cuisines, used in salads, pickles, stews.

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

Hot Pepper Paste is a fiery and savory condiment created by blending red chili peppers with glutinous rice, fermented soybeans, and salt. With its spicy kick, Gochujang adds a delightful complexity.

Hojiso is a fragrant herb. Its leaves are often used in cuisines as a garnish, wrap, or ingredient. A slightly minty and basil-like flavor, hojiso adds a refreshing and aromatic touch to dishes.

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


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Kabocha features a sweet and dense orange flesh encased in a deep green skin. This flavorful and nutritious squash 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 addition.

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

Myoga is a distinctive and aromatic herb native to East Asia. Characterized by its slender, elongated stems, myoga boasts a unique and zesty flavor profile with a mild gingery note and a touch of spiciness.

Nasu is a versatile ingredient in Japanese cuisine, frequently used in dishes such as tempura, stir-fries, or grilled preparations, where it adds a satisfying contrast of flavors.

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

Shimeji mushrooms are a versatile fungus often used in stir-fries, soups, and Asian cuisine to provide a unique taste.

Shimeji mushrooms are a versatile fungus often used in stir-fries, soups, and Asian cuisine to provide a unique taste.

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

Udama is small, delicately speckled quail eggs. Known for their mild flavor and versatility in gourmet dishes, appetizers, and garnishes.

Yamagobo features crunchy and mildly sweet pickled burdock root, which has been expertly marinated in a blend of sweeteners and vinegar.

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