[Free Shipping] 50g/20 bags of Katsuki Farm Cilantro [Direct from Japan's No. 1 Producer]

Freshly harvested coriander delivered directly from Kurume City, Fukuoka Prefecture.

 

[Producer Introduction]

Katsuki Saien is Japan's top coriander producer in terms of individual production volume.

(*2016 Ministry of Agriculture, Forestry and Fisheries statistics)

 

Katsuki Saien's coriander grows vigorously in the rich soil and water cultivated by the Chikugo River, the only Class 1 river in Kyushu. Its annual shipment volume exceeds 100 tons! Shipments reach all corners of Japan, from Hokkaido to Okinawa, accounting for approximately 20% of the national share.

Furthermore, backed by 19 years of cultivation experience and knowledge, we are committed to quality and, of course, freshness, receiving high praise from our business partners, such as:

"Good shelf life" "Beautiful appearance" "Different crispness"

Please take this opportunity to try Japan's best coriander!

 

↓Katsuki Saien promotional video↓

 

[Why is Kurume City, Fukuoka Prefecture, Japan's top producer?]

 Kurume City, Fukuoka Prefecture, is the third most populous city in Fukuoka Prefecture, located in the basin of the Chikugo River, the only Class 1 river in Kyushu. Kurume City has utilized the fertile soil and water sources carried by the Chikugo River, and has long been a thriving area for rice and vegetable cultivation.

 However, the summers in Kyushu are extremely hot, making it a very difficult region to cultivate crops such as lettuce and spinach in the summer. So, Katsuki Saien took on the challenge of cultivating coriander as one of its experimental crops, hoping that vegetables eaten in hot countries like Southeast Asia might grow well. That was the beginning.

 19 years ago, when Katsuki Saien started cultivating coriander, the name "coriander" was not yet widespread in Japan; it was called cilantro or xiangcai and circulated in small quantities as a herb or a spice for Chinese cuisine.

 As a minor item, there was no cultivation manual at the time. After about 5 years of trial and error, they achieved stable cultivation, and with the "coriander boom," they expanded production. As pioneers, they continued to meet the demand, resulting in Japan's top production volume.

 

[What makes Katsuki Saien's coriander different!]

①Different handling volume!

 Katsuki Saien's average daily shipment volume exceeds 300 kg. They fully utilize 98 vinyl greenhouses across an area of 4 hectares, harvesting and shipping almost every day. This allows them to maintain stable shipment numbers.

 

②Different freshness!

 Harvested coriander is immediately cooled in a refrigerator kept at 2℃, and is shipped out continuously without being stored. Even for distant locations, direct delivery by Sagawa Express ensures that it reaches customers as fresh as possible.

 

③Different taste!

 Many people might have developed a dislike for coriander after trying it overseas. Katsuki Saien's coriander is, of course, all domestically produced. Moreover, the groundwater in Kurume City is delicious soft water, and the coriander grown in this high-quality groundwater and the fertile soil of the Chikugo Plain has littleクセ (strong, unique flavor) and even a hint of sweetness. Please discard any preconceived notions and give it a try!

 

④Different experience!

 Katsuki Saien's coriander production began 19 years ago, when the name "coriander" was not widely recognized in Japan. While a temporary boom has led to an increase in production areas and producers, the accumulated solid experience, technology, and know-how are reflected in assured quality and continuous evolution.

 

⑤Different agility!

 If we handle the most coriander in Japan, we want to fulfill our customers' requests the most. We can accommodate various specifications, lot sizes, and packaging. Please feel free to inquire.

 

 

[Q. How is it best eaten?]

 A. Actually, coriander is in the same family as Japanese Mitsuba and Seri. While often associated with ethnic and Southeast Asian cuisine, coriander surprisingly pairs well with Japanese dishes. For example, in dashi-maki tamago (rolled omelet), ohitashi (blanched greens), hot pots, or tempura, the mild flavor of domestic coriander might become addictive.

 Moreover, the roots are also a perfectly edible part. It's a waste to throw them away! When cooked, they have a fluffy texture and a different, delicious flavor than the leaves. Please try them in tempura first. They are also recommended as an ingredient in fried rice, yakisoba, and soups.

 

[Q. What ingredients pair well with it?]

 A. Of course, meat and fish, but lamb particularly goes well with it, enhancing the meat's umami. Also,

Citrus fruits like lemons, limes, and grapefruits

Herbs like lemongrass, mint, and sage

Spices like garlic, cumin, anise, and fennel seeds

also pair well with it.

So, you can use lemon-flavored dressing for salads, serve it with curry, or use it in hot pot sauce. It's truly a versatile supporting actor, whether in garlic-infused motsunabe (offal hot pot), kimchi, stir-fries, or finely chopped into salsa sauce.

Please try adding extra coriander to various dishes!

 

[Q. Are business or B2B orders possible?]

 A. Yes, absolutely. We currently offer the following within this mall:

click!"Click here for 1kg business use"click!

click!"Click here for 3kg business use"click!

click!"Click here for 5kg business use"click!

For B2B inquiries, please contact us directly via the inquiry section on the "Shop Page"!

 

[About Shipping]

Basic shipping is free.

An additional shipping fee of 500 yen will be charged for Hokkaido and Okinawa Prefecture.