VÙNG MIỀN186 articles
Growing regions & local information
Agricultural conditions across Vietnam
Growing regions & local information– category –
Agricultural conditions across Vietnam
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What Is Vietnamese Pepper: The World's No. 1 Growing Region, Fresh Pepper, and Lime Salt-and-Pepper
The country that produces and exports the most pepper in the world is, in fact, Vietnam. From black pepper, essential to cooking, to the clustered "fresh pepper" that is rare in Japan and the refreshing "lime salt-and-pepper," a rich food culture around pepper is firmly rooted here. Fragrant Vietnamese... -
What Is Vietnamese Rice: ST25, Japonica Rice, and the Reality at Gyomu Super
Vietnam is one of the world's leading rice-producing and exporting countries. Rice growing thrives mainly in the vast Mekong Delta, and a wide range is produced—from long, slender indica rice to the aromatic "ST25" rice voted the world's best, to Japonica rice for the Japanese market. Lately, at Japan's Gyomu Super and the like... -
What Is Nuoc Mam: The Difference from Nam Pla, Substitutes, and How to Use It
Nuoc mam is a fish sauce essential to Vietnamese cooking. An amber-colored, umami-rich seasoning made by salting anchovies and fermenting them for a long period, it is used widely—from dipping sauces for pho and fresh spring rolls to a secret flavor note in stir-fries. It resembles Thailand's nam pla, but its taste... -
What Is Vietnamese Lotus Tea: Why It's Premium, How to Brew It, and How to Choose It
When it comes to teas that represent Vietnam, there is lotus tea, wrapped in the scent of the lotus. A premium tea made by transferring the elegant fragrance of lotus flowers into green tea, it has been used locally for hospitality and gifts. Characterized by a pure fragrance that softly rises, it is popular as a souvenir as well... -
What Is Vietnamese Avocado: Sweet Ways to Eat It, Sinh To, and Avocado Coffee
The avocado, called the "butter of the forest" for its rich, creamy flesh. In Japan it is enjoyed as a savory dish, such as in salads or dressed with soy sauce, but in Vietnam it is a little different. The standard is to enjoy it as a sweet smoothie or dessert with added sugar or condensed milk, and avocado coffee... -
What Is Vietnam's Jackfruit | the Truth About the Paramitsu, How It Differs from Durian, and How to Eat It
ジャックフルーツは、果実のなかでも世界最大級の大きさで知られる南国のフルーツです。大きいものは20〜50キロにもなり、ゴツゴツした緑色の皮の中に、黄色く甘い果肉がぎっしり詰まっています。別名パラミツとも呼ばれ、ベトナムをはじめ東南アジアで広... -
What Is Vietnamese Passion Fruit: Growing Regions, How to Eat It, and How to Grow It
甘酸っぱい果肉と芳醇な香りで人気のパッションフルーツ。半分に切ると、黄色いゼリー状の果肉に黒い種が詰まり、スプーンですくって種ごと味わいます。南国を思わせるトロピカルな風味で、ジュースやデザートの素材としても親しまれています。ベトナムは... -
What is Vietnamese pomelo? Its difference from buntan and zabon, and its growing regions and how to eat it
ポメロは、柑橘類のなかでも最大級の大きさを誇る果実です。日本では文旦（ぶんたん）やザボンと呼ばれる果物の仲間で、厚い皮の中にプリッとした大粒の果肉が詰まっています。さっぱりした甘さとほどよい酸味が特徴で、ベトナムでは「ブオイ」と呼ばれ、... -
What is rambutan? Its taste, how to peel it, how it differs from lychee, and its growing regions
赤い毛にびっしり覆われた、ユニークな見た目のランブータン。皮をむくと、ライチによく似た半透明でみずみずしい白い果肉が現れます。東南アジアを代表する南国フルーツのひとつで、ベトナムでも初夏から夏にかけて市場をにぎわせます。ライチやマンゴス... -
Vietnamese mangosteen: the producing areas, season and how to eat the queen of fruits
「果物の女王」と称されるマンゴスチン。厚い紫色の皮を割ると、みかんの房のように並んだ白い果肉が現れます。上品な甘さとさわやかな酸味のバランスは、女王の名にふさわしい味わいです。ベトナムでは初夏に旬を迎え、南部の市場を彩ります。 この記事で...
