[Free Shipping] Koga Farm Coriander - 5kg 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.

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

 

Katsuki Saien's coriander grows vigorously using the rich land and water nurtured by the Chikugo River, the only Class A river in Kyushu. Its annual shipping volume exceeds an astonishing 100 tons! Shipments are delivered to all corners of Japan, from Hokkaido to Okinawa, accounting for approximately 20% of the national share.

Furthermore, with a commitment to quality backed by 19 years of cultivation experience and knowledge, and of course freshness, we receive high praise from our clients, such as:

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

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

 

↓Katsuki Saien promotional video↓

 

[Why is Kurume City, Fukuoka Prefecture, Japan's largest 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 A river in Kyushu. Kurume City has utilized the fertile soil and water source brought by the Chikugo River, and has long thrived in rice and vegetable cultivation.

However, summers in Kyushu are extremely hot, making it very difficult to grow crops like lettuce and spinach in the summer. So, the idea was to try growing vegetables consumed in hot countries like Southeast Asia. Katsuki Saien's challenge to cultivate coriander as one of these trial crops was the beginning.

19 years ago, when Katsuki Saien began cultivating coriander, the name "coriander" was not yet widespread in Japan. It was called cilantro or xiangcai, and a small amount was distributed as a herb or a spice for Chinese cuisine.

As a minor item, there was no cultivation manual at the time. After about five years of trial and error, they were able to cultivate it stably. By riding the wave of what was called the "coriander boom," they expanded their production volume. As pioneers, they continued to meet the demand, which led to them becoming the largest producer in Japan.

 

[What makes Katsuki Saien's coriander different!]

①Different handling volume!

Katsuki Saien's average daily shipment volume exceeds approximately 300 kg. They make full use of 98 greenhouses on a 4-hectare area, harvesting almost every day and shipping every day. This allows them to maintain a stable number of shipments.

 

②Different freshness!

Harvested coriander is immediately cooled in a refrigerator maintained at 2°C and shipped continuously without being stored. Even for distant locations, 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 eating it overseas. Katsuki Saien's coriander is, of course, all domestically produced. Furthermore, the groundwater in Kurume City is delicious soft water, and coriander grown in this high-quality groundwater and the fertile soil of the Chikugo Plain has less of a strong taste and even a slight sweetness. Please discard any 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 there was a boom at one point and the number of production areas and producers has increased, the accumulated experience, technology, and know-how are reflected in its reliable quality and continue to evolve.

 

⑤Different footwork!

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

　

 

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

A. In fact, coriander is in the same family as Japanese mitsuba and seri. While often thought of only for ethnic and Southeast Asian cuisine, coriander actually goes surprisingly well with Japanese food. For example, in dashimaki tamago (rolled omelet), ohitashi (blanched vegetables), hot pots, or tempura, the mild flavor of domestic coriander might become addictive.

Also, the roots are also edible parts. It's 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 soups.

 

[Q. What ingredients pair well with it?]

A. Of course, meat and fish, but it goes particularly 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

It also pairs well with these.

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

Please try adding more coriander to various dishes.

 

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

　A. Yes, it is certainly possible. We currently offer the following in this mall:

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

click!"Click here for commercial 3kg (free shipping)"click!

If you wish to make a B2B inquiry, please contact us directly via the inquiry section of the "Shop Page"!

 

[About Shipping]

Basic free shipping.

For Hokkaido and Okinawa prefectures, a separate shipping fee of 500 yen will be charged.