{"id":8920,"date":"2025-07-01T18:50:50","date_gmt":"2025-07-01T09:50:50","guid":{"rendered":"https:\/\/www.ginzadining.com\/archives\/8920"},"modified":"2025-07-07T10:58:16","modified_gmt":"2025-07-07T01:58:16","slug":"%e3%80%90saturday-july-5th%e3%80%91minori-minoru-marche-wakayamas-bounty","status":"publish","type":"post","link":"https:\/\/www.ginzadining.com\/en\/archives\/8920","title":{"rendered":"\u3010Saturday, July 5th\u3011Minori Minoru Marche: \u201cWakayama\u2019s Bounty\u201d"},"content":{"rendered":"\n\n
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\u3010Saturday, July 5th\u3011\u201cWakayama\u2019s Bounty\u201d<\/strong><\/h3>\n\n
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\u25a0 9F, Ginza Terrace (New Building) Event Space\u25a0 10:00 AM \u2013 6:00 PMWakayama Prefecture, blessed with a mild climate, is renowned for fruit cultivation.The event will feature seasonal produce such as fragrant and elegant white peaches \u201cHakuh\u014d\u201d, sweet-and-sour plums \u201cSoldam\u201d, and juicy, low-fiber young ginger.We also offer processed products like Kishu Nanko-ume pickled plums and 100% mikan juice made from mandarin oranges.\u203bItems and prices are subject to change.\u25a0 JA Wakayama will host a \u201cUme & Young Ginger Processing Workshop.\u201dCustomers who spend 500 yen or more at the \u201cWakayama\u2019s Bounty\u201d market (first 72 guests) can join.Content includes: Introduction to ume and ginger, hands-on syrup-making, and more.\u203bFor details, please ask staff at the venue.<\/strong><\/h3>\n\n
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Wakayama-grown Peach \u201cHakuh\u014d\u201d<\/h3>\n\n\n\n

1 piece \u2013 500 yen<\/h3>\n\n\n\n

Wakayama is Western Japan\u2019s top peach producer, with 200 years of peach-growing history in Momoyama.Among peaches, “Hakuh\u014d” is known for its rich fragrance.juicy flesh, and refined sweetness.<\/p>\n<\/div>\n\n\n\n

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Wakayama-grown Plum \u201cSoldam\u201d<\/h3>\n\n\n\n

1 pack (500g) \u2013 650 yen<\/h3>\n\n\n\n

Vivid red flesh, well-balanced sweet and sour taste.Early maturing due to the warm climate, available before other regions.<\/p>\n<\/div>\n<\/div>\n\n

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Wakayama-grown Young Ginger<\/h3>\n\n\n\n

1 bag (300g) \u2013 350 yen<\/h3>\n\n\n\n

New ginger grown in the well-drained sandy areas along the lower reaches of the “Kino River” in northern Wakayama and coastal regions is juicy and low in fiber.Because it is shipped immediately after harvest, it has a white color with pink at the base of the stems.While sweet vinegar pickling is the standard, it also tastes great in simmered dishes, tempura, or mixed rice.<\/p>\n<\/div>\n\n\n\n

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Wakayama-grown Figs (greenhouse-grown)<\/h3>\n\n\n\n

1 pack (350g)\u3000750 yen<\/h3>\n\n\n\n

Popular in northern Wakayama, these figs have a dense texture and rich sweetness.Enjoy freshor paired with cheese or yogurt.Also tasty oven-baked with olive oil or Parmesan, great with white wine.<\/p>\n<\/div>\n<\/div>\n\n

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Umeboshi (pickled plums) from Wakayama Prefecture<\/h3>\n\n\n\n

Tomato Ume1 cup (60g) \u2013 500 yen1 pack (120g) \u2013 700 yen<\/h3>\n\n\n\n

Seedless UmeboshiKishu Honey Pickled Ume \/ Kishu Shiso Pickled UmeEach 1 pack (95g) \u2013 500 yen<\/h3>\n\n\n\n

Wakayama accounts for 60% of Japan’s total ume harvest. Kishu Nanko-ume are known for their small pits, soft skins, and plentiful flesh.We offer various types such as \u201ctomato-ume,\u201d which is marinated in the juice of the sweet mini tomato \u201cYut\u014dsei\u201d and can be enjoyed like a dessert, and seedless umeboshi with all the flavor but no pit.<\/p>\n<\/div>\n\n\n\n

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Wakayama-grownMikan Juice \u201cJOIN\u201d Jukusen Kobo<\/h3>\n\n\n\n

Bottle (900ml) \u2013 780 yen<\/h3>\n\n\n\n

Made from 100% mandarin oranges,this rich and fragrant straight juice preserves the fruit\u2019s natural sweetness and flavor.<\/p>\n<\/div>\n<\/div>\n\n

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Minori Caf\u00e9<\/u><\/a> <\/strong><\/h2>\n\n

Location: New Building 9th Floor<\/p>\n\n

Contact: 03-5524-3127<\/a><\/p>\n\n

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Nanko-ume soda\u3000720 yen<\/strong>Glass noodle soup with new ginger and meatballs\u3000650 yen<\/strong><\/h3>\n\n\n\n

\u30fbNanko-ume Soda (left)\u30fbGlass noodle soup with ginger and meatballs (right)<\/p>\n\n\n\n

\u203b Dine-in menu<\/strong><\/p>\n<\/div>\n<\/div>\n\n

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Minoru Shokudo<\/u><\/a> <\/strong><\/h2>\n\n

Location: New Building 9th Floor<\/p>\n\n

Contact\uff1a03-5524-3128<\/a><\/p>\n\n

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Cabbage with Ume & Bonito\uff5eUsing Kishu Honey Pickled Ume\uff5e400 yen<\/h3>\n\n\n\n

Sweet vinegar-marinated new ginger400 yen<\/h3>\n\n\n\n

\u30fbCabbage with Ume & Bonito (left)\u30fbSweet Pickled Ginger (right)<\/p>\n\n\n\n

\u203b Dine-in menu<\/strong><\/p>\n<\/div>\n<\/div>\n\n

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*The images are for reference only.<\/strong><\/h3>\n\n

*The products shown are examples.<\/strong><\/h3>\n\n

*Some items are limited in quantity, so please understand if they are out of stock.<\/strong><\/h3>\n\n

*Due to weather or other factors, availability or prices may change. Thank you for your understanding.<\/strong><\/h3>\n\n

*All prices include tax.<\/strong><\/h3>\n","protected":false},"excerpt":{"rendered":"\u3010Saturday, July 5th\u3011\u201cWakayama\u2019s Bounty\u201d \u25a0 9F, Ginza Terrace (New Building) Event Space\u25a0 10:00 AM \u2013 6:00 PM Wakayama Prefecture, blessed with a mild climate, is renowned for fruit cultivation.The event will feature seasonal produce such as fragrant and elegant white peaches \u201cHakuh\u014d\u201d, sweet-and-sour plums \u201cSoldam\u201d, and juicy, low-fiber young ginger.We also offer processed products like […]","protected":false},"author":1,"featured_media":8941,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[159],"tags":[],"class_list":["post-8920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seasonal-recommendations"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/posts\/8920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/comments?post=8920"}],"version-history":[{"count":1,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/posts\/8920\/revisions"}],"predecessor-version":[{"id":8921,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/posts\/8920\/revisions\/8921"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/media\/8941"}],"wp:attachment":[{"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/media?parent=8920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/categories?post=8920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ginzadining.com\/en\/wp-json\/wp\/v2\/tags?post=8920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}