Vegetables

Nandina leaf (decorative)

南天　なんてん　nanten

Also known asnanten

No peak season recorded

Nandina leaf (decorative) (nanten), Japanese vegetable — Nandina leaf (decorative) (nanten) is available all year round.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Nandina leaf (decorative): With sekihan — With sekihan

A sprig laid on red rice in a box or tiered container. A fixture at celebrations.

Nandina leaf (decorative): As a lining — As a lining

Laid on a plate or tray with the food arranged on top; the glossy green sets it off.

Nandina leaf (decorative): Dividing a bento — Dividing a bento

Placed between dishes in a packed box, a long-standing practice.

How to choose

Glossy, deep green leaves with no damage, on a well-formed sprig.

Storage

Wrap in damp paper, seal and refrigerate. Not edible; do not eat it.

Main areas

Wakayama
Kochi
Shizuoka
Kyoto

Good to know

Its Japanese name suggests turning away misfortune, which makes it an auspicious plant for celebrations. Compounds in the leaf are held to slow spoilage, so laying a sprig on red rice serves both practical and symbolic ends. It is a decoration, not food.

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