Niikura-san's handmade jam

Jam" is usually made from fruits such as strawberries and blueberries. However, did you know that there is a vegetable jam that overturns this concept?

I would like to introduce "Niikura-san's Handmade Jam" series, delivered from Miura Peninsula in Kanagawa Prefecture. The jams, marmalades, and curds (spreads) made from seasonal vegetables and fruits are individually handmade by artisans. No preservatives or coloring agents are used.


I personally think the vegetable jams in this series taste better than regular fruit jams...! Even people who don't like vegetables might like this one.

Vegetable Jam

Carrot, tomato, edamame, pumpkin, sweet potato, etc., there are various vegetable jams according to the season. Among them, we picked up three jams: " eggplant jam," "broccoli jam," and "Miura daikon jam. In addition to spreading it on bread, here are some other recommended ways to eat it!

Eggplant Jam

This jam is made by adding Hokkaido beet granulated sugar and lemon juice to "Salad Murasaki" eggplants, which can be eaten as is after harvesting.


It tastes great on its own. It is as sweet and fresh as a fruit, and if you weren't told, you probably wouldn't even know it was eggplant! We recommend topping yogurt (unsweetened or plain) with eggplant jam.




The fluffy texture of the eggplant, juicy sweetness, and a hint of greenness are fresh and go perfectly with the yogurt. Once you start eating it, you won't be able to stop! It tastes almost like a boiled apple.

Broccoli Jam

This jam is made by adding Hokkaido beet granulated sugar and lemon juice to fresh broccoli. It is light and smooth and tastes more like a paste than a jam.


It is very convenient because there is no need to boil broccoli, which is a hassle. It goes well with prosciutto and cheese, and is also useful as a secret ingredient in dressings and sauces.


My personal favorite way to eat broccoli is with shrimp and cream cheese with broccoli jam. Mix cream cheese with mayonnaise and pepper, add shrimp, coarsely chopped boiled egg, and broccoli jam, toss roughly, and voila! You can sprinkle lemon juice, parsley, basil, etc. on top for accent.




The broccoli jam is slightly sweet and has a fresh, green tea-like aroma. The richness and refreshing acidity of the cream cheese smoothly connects the plump shrimp and flavorful broccoli. Shrimp and broccoli is still an ironclad combination!

Miura Daikon Jam

This jam is made by adding beet granulated sugar from Hokkaido, lemon juice, and honey to Miura daikon, a specialty of the Miura Peninsula that can weigh 2.5 to 3 kg. Miura daikon is so rarely sold in the market that it is also called "phantom daikon.


The daikon radish jam is the most vegetable-like of the three. The crisp texture of the daikon, its slight bitterness and freshness, and the soft sweetness of honey and sugar can be felt at the same time.


Put Miura Daikon Jam and grated ginger in a cup and pour warm milk to make "Daikon Ginger Hot Milk". The sweetness of the honey on the jam and the spiciness of the ginger are wrapped in the mild richness of the milk, warming you from the core. Recommended for winter.

For meat and fish dishes.

It is also a great topping for meat and fish dishes. As a crisp sweet sauce, it complements roast beef, steak, fish fries and grilled fish.




The vegetable jams introduced here are all priced at 594 yen (tax included). Although sweet, it has a better aftertaste than fruit jams, and is refreshing and easy to eat. Even the little ones who don't like vegetables can try these!

Niikura-san's handmade jams are available at stores and also by mail order. For details, please check the official website.


*Stock availability may vary depending on the season and time of year.