Sweetcorn– tag –

Sweetcorn is grown widely across Japan, with Hokkaido and Ibaraki known as the main producing areas. Its strong sweetness is its hallmark, and boiling it straight after harvest draws out the most of its savour. When choosing a fresh one, look for tightly packed kernels and taut husks. Keep it in the fridge and eat it soon.

Job's tears is a grain known for its faint sweetness and roasted aroma. Harvested mainly in summer, it often goes into soups, risottos and stir-fries. It is nourishing, rich in minerals and fibre in particular, and tastes good while settling how you feel. Keep it sealed and away from damp and it holds its quality for a long time.

Adzuki is the classic Japanese pulse, known for its roasted aroma and its sweetness. Hokkaido-grown adzuki in particular is of high quality and eaten across the country. Simmered and sweetened into anko it is a staple of Japanese confectionery, and it also goes into porridge and soups. Adzuki keeps for a long time and is used as emergency food too. It works across everything from home cooking to desserts.