CNY reunion dinner in Japanese style [Delivery between 23th~25th Jan]

*Delivery date: 23th-25th Jan
*Serves 3-4
*Description: Meat is not included.
Reunion dinner in Japanese style with Japanese seasonal vegetables and sauce.
We’ve gathered a selection of vegetables that are in season right now. Why not enjoy a Japanese-style hot pot made with the freshest, most delicious seasonal vegetables?

Japanese Hot Pot

Nabe (鍋) refers to both the traditional Japanese hot pot dish and the pot used to prepare it. This heartwarming winter favorite is perfect for bringing everyone together, as it’s typically cooked and enjoyed right at the dining table. With its rich variety of ingredients like fresh vegetables, mushrooms, succulent meats, and seafood, nabe offers something for everyone. The broth can be a savory and flavorful base that doubles as a delicious soup or a light and simple stock to gently cook the ingredients.

We highly recommend enjoying nabe at your next family gathering or party—it’s the ultimate dish for creating warm memories and sharing good times with loved ones!

■THIS COMBO PACK INCLUDES THE FOLLOWING PRODUCTS:
・JA Umajimura Yuzu Nabe Soup Sesame (Hot Pot Soup) straight-type
・Shogoin Daikon
・Kyoto Mizuna
・Shimonita Leek
・Yama Enoki Mushroom
・Mini Chinese Cabbage
・Shimeji Mushrooms
・Shiitake Mushrooms
・Chrysanthemum Greens
・Garlic Chives

■Shogoin Daikon
Shogoin daikon is a specialty radish from Kyoto, distinguished by its round shape and smooth, white skin. Compared to regular daikon, it has a milder flavor ad a finer, less fibnrous texture. When simmered, it becomes tender and absorbs the surrounding flavors, making it ideal for hot pot. Its subtly sweet taste complements rich broths beautifully.

■Kyoto Mizuna
Kyoto Mizuna is a traditional leafy green from Kyoto with long, thin stems and delicate, serrated leaves. Its mild, slightly peppery flavor complements hot pot broths, and it retains a crisp texture even after simmering. Vibrant in color and light in taste, it pairs perfectly with savory ingredients like mushrooms, tofu, and thinly sliced

■Shimonita Leek
Shimonita leek is a renowned Japanese variety grown in Gunma Prefecture, celebrated for its thick, tender stalks and mild sweetness. When simmered, it releases a rich, sweet aroma and becomes melt-in-your-mouth tender, making it perfect for hot pots, sukiyaki, and stews.
■Yama Enoki Mushroom
These wild enoki mushrooms hold their firm texture even after simmering, absorbing the broth to deliver an earthy, umami punch. Their robust nature complements the softer ingredients, providing a satisfying bite.White maitake mushrooms bring a delicate aroma and tender texture to the hot pot. They absorb the flavors of the broth while maintaining their distinct umami, making them an elegant addition.

■Mini Chinese Cabbage
The tender leaves of mini Chinese cabbage soak up the rich broth, becoming soft and flavorful while the crunchy stems add a refreshing texture. It’s a staple for hot pots, balancing rich meats and broths with its natural sweetness.

■Shimeji Mushrooms
It’s firm and slightly chewy, they bring a mild, savory flavor to the hot pot.

■Shiitake Mushrooms
It’sprized for their meaty texture and rich umami flavor. They add depth to hot pot broths and remain tender yet firm when simmered.

■Chrysanthemum Greens
It jagged leaves with a slightly bitter, herbal flavor. They cook quickly in hot pots, adding freshness and a subtle aromatic contrast to richer ingredients.

■Garlic Chives
It releases a savory garlic-like scent in hot pots, enhancing the flavor and stimulating the appetite.