[Free shipping] Kazuki Farm Cilantro, 3kg for commercial use [Direct from Japan's largest producer]

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

 

[Producer Introduction]

Katsuki Saien is Japan's largest individual coriander producer.

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

 

Katsuki Saien's coriander, grown heartily using the rich land and water nourished by the Chikugo River, Kyushu's only Class A river. Its annual shipment volume exceeds an astonishing 100 tons! Shipments reach every corner 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. Our business partners give us high praise, saying things like:

"It has a long shelf life," "It looks beautiful," "The crispiness is different."

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 carried by the Chikugo River, and rice and vegetable cultivation have flourished there since ancient times.

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

19 years ago, when Katsuki Saien began cultivating coriander, the name "coriander" was not yet well-known in Japan. It was called cilantro or xiangcai, and small amounts were distributed as a herb or a Chinese herb.

As 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. Riding the wave of the "coriander boom," they expanded production. As pioneers, they continued to meet the demand, which led to them becoming Japan's top producer.

 

[What makes Katsuki Saien's coriander different!]

① Different handling volume!

Katsuki Saien's average daily shipment volume exceeds 300 kg. They fully utilize 98 vinyl greenhouses across 4 hectares, harvesting almost daily and shipping daily. This is how they maintain a stable shipping volume.

 

② Different freshness!

Harvested coriander is immediately cooled in a refrigerator maintained at 2°C and shipped continuously without being stored. Even for distant locations, it's shipped directly via Sagawa Express, so we deliver it to customers in the freshest possible condition.

 

③ Different taste!

Many people probably disliked coriander after trying it overseas. Katsuki Saien's coriander is all domestically produced. Furthermore, 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 preconceived notions and give it a try!

 

④ Different experience!

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

 

⑤ Different agility!

If we handle the most coriander in Japan, we want to fulfill our customers' every request. 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 thought of only for ethnic and Southeast Asian cuisine, coriander unexpectedly goes well with Japanese food. For example, in dashi-maki tamago, ohitashi, hot pots, and tempura, the mild flavor of domestic 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. Please try them in tempura first. They are also recommended as an ingredient in fried rice, yakisoba, and soup.

 

[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 like lemons, limes, and grapefruits

Herbs like lemongrass, mint, and sage

Spices like garlic, cumin, anise, and fennel seeds

It pairs well with these too.

So, you can use lemon-flavored dressing for salads, add it to curry, or even use it in hot pot sauce. It's truly a versatile supporting actor, good with garlic-flavored motsunabe, kimchi, stir-fries, or finely chopped and added to salsa.

Please try adding coriander to various dishes!

 

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

　A. Yes, it is certainly possible. Currently, on the same mall, we offer:

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

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

If you wish to inquire about B2B, please contact us directly via the inquiry section on the "Shop Page"!

 

[About Shipping Costs]

Shipping is basically free.

For Hokkaido and Okinawa prefectures, an additional shipping fee of 500 yen will be charged.