WHAT WE GROW
In our outer garden, the Soto Roji, vegetable peelings and offcuts from the restaurant are composted with nuka—activated rice bran, a by-product of rice farming. Rich in nutrients, organic matter, and beneficial microbes, this compost returns life to the soil and helps close the loop between our kitchen and garden.
Among the ingredients we grow are:
Akajiso - Red Perilla / Asatsuki – Japanese baby onion / Ashitaba - Tomorrow Leaf / Biwa - Nagasakiwase Loquat / Daikon - White Radish / Fushimi - Japanese Chilli /
Gyoja Ninniku – Japanese ramps / Hakkanou - Japanese Menthol / Hinoa Kabu - Purple Top Turnip / Shiro Kabu - White Turnip Kamo Natsu - Kamo Heirloom Eggplant /
Kinome - Japanese Prickly Ash / Komatsuna - Mustard Spinach Kyuri - Oriental Cucumber / Kuwa - Mulberry / Misome - Japanese All-season Green / Mibuna - Kyo Yasai Original
Green Mizuna - Japanese Mustard / Mitsuba - Japanese Parsley / Mukago - Japanese Yam / Myoga - Japanese Ginger Flower / Natsuguro - Bunching Onion Oba - Green Perilla /
Okahijiki - Land Seaweed / Tade - Water Pepper / Tokita’s Ninjin - Scarlet Carrot / Tokyo Bekana - Tokyo Mustard / Sakata Meron - Sweet Melon / Sansho - Fruit from the Japanese
Prickly Ash / Ume - Japanese Plum / Seri - Asian Celery Leaf / Shishito - Japanese Chilli / Shishitagani - A variety of Japanese Pumpkin / Shungiku - Small Leaf Chrysanthemum /
Shiitake – log grown shiitake mushrooms /
The current menu is designed to showcase our garden produce as it comes into season, other regional ingredients and the amazing seafood from the local fishing fleet that day. We hope to try and provide a better platform for lesser known seafood and the techniques used to prepare them. At Modern Minka, we strive to encourage the enjoyment of a broader range of seafood in keeping with the philosophy of our founder.
Our intention is to continue evolving with the seasons—deepening the conversation between garden, kitchen, and table. Guided by the heritage of Kanazawa and the quiet beauty of Japanese living, Modern Minka brings together tradition and innovation in a dining experience shaped by place, craft, and calm. We are grateful for the continued support of our guests, and hope each visit offers a renewed sense of connection to the garden, the region, and the ingredients that define this moment.