[Free Shipping] 1kg Professional Use Cilantro from Katsuki Farm [Direct from Japan's Largest Producer]

We deliver freshly harvested coriander directly from Kurume City, Fukuoka Prefecture.

 

[Producer Introduction]

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

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

 

Katsuki Saien's coriander grows vigorously using the rich land and water nurtured by the Chikugo River, Kyushu's only Class A river. Its annual shipping volume is over 100 tons! Shipments are made to all parts of Japan, from Hokkaido to Okinawa, accounting for about 20% of the national market share.

Furthermore, the quality, backed by 19 years of cultivation experience and knowledge, and of course, our commitment to freshness, has earned us high praise from our clients, 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, Kyushu's only Class A river. Kurume City has utilized the fertile soil and water sources brought by the Chikugo River, and has long been a thriving area for rice and vegetable farming.

However, Kyushu summers are extremely hot, making it a very difficult region to cultivate vegetables such as lettuce and spinach during the summer. So, Katsuki Saien took on the challenge of cultivating coriander as one of its trials, thinking 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 small quantities were distributed as herbs or Chinese culinary herbs.

As it was a minor item, there was no cultivation manual at the time. After about 5 years of trial and error, they were able to cultivate it stably. With the boom called the "coriander craze," they expanded production. As a pioneer, they continued to meet the demand, which led to Japan's top production volume.

 

[What makes Katsuki Saien's coriander different!]

①Different handling volume!

Katsuki Saien's average daily shipment volume is over 300 kg. We fully utilize 98ビニールハウス (plastic greenhouses) over an area of 4 hectares, harvesting and shipping almost every day. This is how we maintain stable shipment numbers.

 

②Different freshness!

Harvested coriander is immediately cooled in a refrigerator kept at 2℃ and shipped out one after another without being stored. Even to remote areas, it is shipped directly via Sagawa Express, so we deliver it to customers in the freshest possible condition.

 

③Different taste!

Many people probably disliked coriander after trying it abroad. 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 bitterness and even a subtle sweetness. Please set aside your preconceptions and give it a try!

 

④Different experience!

Katsuki Saien's coriander production began 19 years ago, when the name "coriander" was not yet widely recognized in Japan. While the number of production areas and producers has increased due to a temporary boom, our accumulated solid experience, technology, and know-how are reflected in our reliable quality and continue to evolve.

 

⑤Different agility!

If we handle the most coriander in Japan, we want to fulfill our customers' requests the most. We can accommodate various specifications, lots, and packaging. Please feel free to contact us first.

　

 

[Q. How can I eat it to make it delicious?]

A. Actually, coriander is in the same family as Japanese mitsuba and seri. While often associated with ethnic and Southeast Asian cuisine, coriander surprisingly goes well with Japanese food. For example, in dashi-rolled omelets, ohitashi (blanched vegetables), hot pots, and tempura, the mild flavor of domestically grown coriander might become addictive.

Also, the roots are a perfectly edible part. It would be a waste to throw them away! When heated, they have a fluffy texture and a delicious flavor different from the leaves. First, try them as tempura. 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 it especially pairs well with lamb, enhancing its umami. Also,

Citrus fruits such as lemon, lime, and grapefruit

Herbs such as lemongrass, mint, and sage

Spices such as garlic, cumin, anise, and fennel seeds

also pair well with it.

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

Please try adding more coriander to various dishes!

 

[Q. Is it possible for commercial or B2B?]

　A. Yes, it is certainly possible. We currently have the following available in the same mall:

click!"Click here for commercial 3kg"click!

click!"Click here for commercial 5kg"click!

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

 

[About Shipping]

Basic shipping is free.

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