Vegetables

Broccoli

ブロッコリー　ぶろっこりー

At its best in Jan, Feb, Nov, Dec

Broccoli (broccoli), Japanese vegetable — Broccoli is at its best in Jan, Feb, Nov, Dec.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Broccoli: Boiled in salted water — Boiled in salted water

Boiled on the firm side; the stem is good too once peeled.

Broccoli: Stir-fried — Stir-fried

Parboiled first, then stir-fried so the texture holds.

Broccoli: Gratin — Gratin

It goes well with cheese, and adds colour.

Broccoli: Salad — Salad

Boiled and cooled, dressed with mayonnaise or sesame.

How to choose

Tight, deep green florets, with no hollow at the cut end of the stem.

Storage

Bag it raw and refrigerate standing upright. Boiled, it also freezes.

Main areas

Hokkaido
Saitama
Aichi
Kagawa

Good to know

What is eaten is a cluster of unopened flower buds; left alone, they open into yellow flowers. In 2026 it was added to Japan's list of designated vegetables, placing it alongside cabbage and daikon as a staple crop. The stem is nutritious too and need not be discarded.

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