Organic Kintoki-so (Purple-leafed Violet) - Home Garden - Product of Mie Prefecture

Kintoki-so grown in a home garden. [Product of Mie Prefecture]

★Ships via Nekoposu and convenience store delivery★

As this is a home-grown product, we appreciate your understanding.
★Images are for illustrative purposes★

To ensure freshness, we will harvest after you place your order.
We will send the harvested produce as is, without washing.
We will wrap the produce in kitchen paper soaked in water and then in aluminum foil for shipping, but it may arrive slightly wilted.
As this is organically grown, there may be soil or insects attached.
※As we do not have a scale, the quantity is approximate※
Thank you for your understanding in advance.

[Reference Information]
Kintoki-so (Kintoki-grass) is one of the Kaga vegetables from Ishikawa Prefecture, characterized by its vibrant purple underside of the leaves.

It becomes slightly slimy when boiled and is commonly enjoyed in vinegared dishes, tempura, and miso soup.

It is rich in anthocyanins, iron, and calcium, making it a healthy vegetable that may help prevent aging and anemia.
Features and Details:
Other Names/Official Name: The standard Japanese name is Suizenjina (Waterfront Rice Paddy Vegetable). It is also called Handama in Okinawa and Shikibusou in Aichi.

Appearance/Taste: Features a contrast between the dark green upper side of the leaves and the vibrant purple underside.

It has a mild flavor and becomes slightly viscous when boiled.

[Nutrition and Benefits]
Contains anthocyanins (polyphenols) with antioxidant properties, as well as abundant vitamins, iron, and calcium.
[Delicious Ways to Eat]
Vinegared Dish: A classic dish that utilizes the vibrant purple color when boiled.
● Tempura: Enjoy its crispy texture. ● Boiled and Dressed / Mixed Dishes: Enjoy its unique slimy texture.
● Miso Soup / Clear Soup: The soup will turn purple and gain flavor.
Kintoki-so is native to tropical Asia and is said to have been introduced from Kumamoto to Kanazawa during the Edo period.