100% Pesticide free

NOBODY CAN STOP IT

Grown organically in Kyoto

IF YOU TRY ONCE YOU BECOME JUNKIE

PRODUCTS

CHIMICHURRI

Chimichurri, a culinary gem popularized by hardworking gauchos (cowboys) seeking to enhance the flavors of their grilled beef, has evolved into a versatile delight. Historically crafted from a delightful blend of olive oil, vinegar, herbs, and aromatic ingredients (always featuring garlic, sometimes a hint of chili), chimichurri showcases a spectrum of textures, from a rustic chop to a smooth green purée. While purists link it to churrasco or grilled meat, our perspective expands its horizons, proving that chimichurri can elevate the taste of fish, pasta salads, eggs, potatoes, and practically anything you desire!

A tantalizing image captures a white bowl brimming with freshly prepared chimichurri sauce poised over a skillet of fish and lemon. The vibrant, homemade chimichurri, ready to be spooned, promises a culinary journey like no other. (Photo by Eric Bissell)

Unlocking the Unique Flavor of Chimichurri:

Simple yet unparalleled, chimichurri offers a taste experience unlike any other. The tangy notes of vinegar harmonize with a medley of herbs—typically parsley and/or cilantro, and sometimes oregano—while the robust freshness of garlic and the mellowness of olive oil dance together, creating a symphony of flavors. Picture it as the perfect dinner party in your mouth—interesting, balanced, with no single element overpowering the conversation.

Comparisons fall short when attempting to define chimichurri. Its appearance may resemble pesto, but the flavor is a league of its own. An Indian-style cilantro-mint chutney, with a similar hand-chopped consistency, occupies a different space on the flavor spectrum. While a parsley-packed Italian salsa verde comes close, it incorporates capers and anchovies. The undeniable truth is, chimichurri tastes like chimichurri—unique and inimitable.

Embracing the Versatility of Chimichurri in Your Kitchen:

While purists may suggest reserving chimichurri for the exquisite slabs of grilled beef from the Argentine and Uruguayan pampas (grasslands), we challenge you to explore its myriad uses. Imagine the magic it imparts to roasted or grilled vegetables—spring asparagus, summer vegetable kebabs, fall potatoes, and winter butternut squash. Drizzle it over fish, buffalo (aka bison) burgers, steaks, salads, eggs, and beyond. Tacos, charcuterie boards, rice cakes—every culinary canvas benefits from the touch of chimichurri. The possibilities are as diverse as your culinary imagination. Say yes, yes, and yes to the endless adventures with chimichurri!

ABOUT HATAKE JUNKIE

 Welcome to HATAKE JUNKIE – where city friends turned green thumbs are living their farm dream! We’re a bunch of friends who decided to trade urban chaos for the simple joy of growing stuff.

Here, it’s all about laid-back vibes, muddy boots, and laughing off our farming fumbles. We started with a crazy idea and a patch of dirt, and now we’re here, tending to veggies and making memories.

Our mission? Growing good, clean, and fun food. Sustainability is our thing, and we’re all about sharing the love. Whether you’re into hands-on farming or just want to enjoy the fruits (and veggies) of our labor, you’re part of this adventure.

Join us at HATAKE JUNKIE, where the soil is rich, the friendship is deep, and the good times are endless! 🌱✨

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