Carrot

にんじん

Hokkaido accounts for about 35% of national production, mainly spring-sown and autumn-harvested. Chiba Prefecture contributes to year-round supply with winter-spring shipments. Rich in beta-carotene, whose absorption improves when cooked with oil. A staple vegetable used across Japanese, Western, and Chinese cuisines in curries, simmered dishes, salads, and more