As the weather warms up and the flowers begin to bloom, it’s time to start thinking about delicious spring-inspired dishes to enjoy. Let’s take a look at the suggestions from some of our Candlewick clients for the Spring. First up, Bord Bia.
“Irish grass-fed butter and cheese has been gaining recognition in Japan in recent years.
According to Professor O’Riordan, a researcher of food science at the National University of Ireland, Dublin, “Only 10% of the milk produced in the world is grassfed. All others are from indoor rearing.”
All dairy produced in Ireland is grass-fed and has a slight orange tone , which comes from the carotene in grass.
The Irish cheese I purchased from Seijo Ishii recently was rich and tasty without being too fussy. It’s a must-try for picnics and home parties in the coming warmer season!”
Next up, New Zealand Trade and Enterprise.
“Do you know what has just landed back in Japan? New Zealand kiwifruit, of course! Spring in Japan means that more and more New Zealand kiwifruit (among other produce!) are making their way onto Japanese supermarket shelves.
Full of Vitamins C and E, potassium for helping reduce sodium levels, and lots of fibre, New Zealand-grown kiwifruit really is a superfood!
Try with yoghurt, in a smoothie, or just by itself!”
Last but not least, from Nicolas Feuillatte.
Nicolas Feuillatte, France’s No. 1 Champagne brand, is offering a seasonal bottle of Réserve Exclusif Rosé SAKURA.
The fruity flavor and gorgeous bottle are perfect for this time of year!
Please enjoy cherry blossom viewing and picnics spent with your loved ones with a glass of Nicolas Feuillatte!
