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- ◆Cabbage – キャベツ. Cultivated throughout the year, cabbage is a popular vegetable that boasts seasonal characteristics suited for various culinary methods.
- ◆Onion – たまねぎ. Introduced to Japan during the Meiji era, onions have since become an indispensable ingredient in home cooking. They are available year-round in stores due to the dried storage variety.
- ◆Daikon (or Radish) – だいこん. Japanese radishes can be enjoyed in various ways, from their raw state to a tender texture when cooked. Essential in dishes like oden or miso soup, they’re also versatile as grated radish.
- ◆Tomato – トマト. Tomatoes, with their vast array of colors and sizes, are used extensively from raw consumption to cooking. Pink varieties like “Momotaro” are popular for raw consumption, while red varieties, rich in flavor and especially delicious when cooked, are used in products like ketchup and canned tomatoes.
Whether you’re a seasoned home cook or just starting your culinary adventures, these easy-to-follow recipes will guide you in creating delicious and authentic Japanese dishes. From vibrant stir-fries to refreshing salads, our recipes cater to various tastes and skill levels.
- Basic Terminology
- Greens
- Root Vegetables
- Fungi
- Herbs and Other Condiments
- Vegetables Associated with Japan
- Other
- Conclusion
Before we get started on the good stuff, let’s look at some basic terms you’ll need to understand when talking about vegetables in Japanese. 1. 野菜 (yasai) – Vegetable(s):The go-to word for edible plants. 2. 根菜 (konsai) – Root vegetables: These are often used in Japanese cooking. 3. キノコ (kinoko) – Mushroom: All edible fungi are called kinoko. 4. ハーブ...
ほうれん草 (hōrensō) – Spinach: Spinach is rarely eaten raw in Japan, though the baby leaf version can be found in salads.キャベツ (kyabetsu) – Cabbage: Cabbage is often eaten raw in Japan. Hand-shredded cabbage served with sesame oil and salt, or sometimes miso, is a common お通し (otōshi – a“free” dish served in exchange...レタス (retasu) – Lettuce: Commonly used in salads, like it is all over the world.ケール (kēru)– Kale: Not as popular as it is in some countries, but can occasionally be found at supermarkets and more upscale restaurants.蓮根 (renkon) – Lotus root:Usually served as an appetizer or side dish instead of the main dish. Popular deep fried or stewed.かぶ (kabu) – Turnip:大根 (daikon) – White Japanese radish: Literally translates to “big root,” daikon, when eaten raw, has a spicy taste similar to raw garlic, which mellows out after cooking. It is an integral part of...人参 (ninjin) – Carrot: The same as carrots everywhere, but some Japanese farmers have taken it a step further and developed a new strain of very sweet, pale yellow carrots. Often found in salads, st...Fall is “mushroom season” in Japan, and many of these are featured in seasonal dishes. They also become cheaper at supermarkets in the fall. 1. マッシュルーム (masshurūmu) – Button mushroom: The transliteration for “mushroom” actually points to the white or brown button mushrooms used in western cooking. Though these are sometimes eaten raw in salads in W...
パクチー (pakuchī) – Coriander, cilantro:Cilantro is not traditionally used in Japanese food but can be found at most supermarkets and is generally used for Southeast Asian cuisine and Mexican cuisine–...パセリ (paseri) – Parsley:Used fresh or dried as a garnish mostly for Japanese takes on western cuisine, such as gratin or soups.ねぎ (negi) – Green onion / Spring onion: In Japanese, ねぎ (negi) can refer to 青ネギ (aonegi), which are green onions, or 長ネギ (naganegi), which are spring onions. 青ネギ (aonegi) is thinner than 長ネギ (naga...While some of these vegetables are native to Japan, so originated in other parts of the world. However, when people think of unique Japan vegetables, these are some of the most common ones that come to mind. 1. こごみ (kogomi) – Ostrich fern: Kogomi is a wild vegetable found in the mountains with a bitter taste and must be boiled and salted to mellow ...
We have listed the rest of the rag-tag bunch in the section below. Some of these vegetables speak for themselves, so no further explanation is included. 1. とうもろこし (tōmorokoshi) – Corn: Also called by the katakana name of コーン (kōn), corn is especially popular as corn potage (a sweet Japanese corn soup) in Japan. 2. ピーマン (pīman) – Green bell pepper: ...
That’s all for today’s lesson, folks! Did reading this make you hungry? We hope so. This list only covers the most commonly used vegetables for simplicity. Of course, there are a ton of other vegetables out there, so if you want us to include more, please let us know! Since you’ve got the basics down, you can now venture into the world of Japanese ...
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- Articles, Foods
- Myoga (Japanese Ginger) Myoga, or Japanese ginger, is different than what you think. Instead of eating the root of this plant, Japanese farmers harvest the flower and shoots.
- Shiso (Perilla Leaf) Shiso is Japan’s green superfood that’s quite similar to kale. Rich in carotene, iron, and calcium, it even has anti-inflammatory properties.
- Wasabi Root. If you’ve ever had sushi, wasabi needs no introduction. It’s a staple condiment for sushi, but the wasabi root is much more than that. And when consumed raw, it’s not as spicy as you think.
- Maitake Mushrooms (Hen-of-the-Woods) Maitake mushrooms are one of Japan’s most popular fungi, and for good reason. They boast a robust and earthy flavor, like any good mushroom.
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Oct 8, 2023 · Common Vegetables Names in Japan. 1. アーティチョーク — Artichoke. 2. もやし — (Mung) Bean Sprouts. 3. ピーマン — Bell Pepper. 4. ブロッコリ — Broccoli. 5. キャベツ — (Western) Cabbage. 6. にんじん — Carrot. 7. はなやさい — Cauliflower. 8. とうがらし — Chili Pepper. 9. とうもろこし — Corn. 10. きゅうり — Cucumber. 11. なす — Eggplant. 12. にんにく — Garlic. 13. しょうが — Ginger. 14. レタス — Lettuce. 15.
Sep 10, 2023 · Some of these vegetables include: Shiso: A herb that is commonly used in Japanese cuisine, especially with sushi and sashimi. Myoga: A type of ginger that is commonly used in Japanese pickling and as a garnish. Takenoko: Bamboo shoots that are a popular ingredient in Japanese cuisine, especially in soups and stir-fries.
Mar 7, 2024 · 5. Kabocha. Kabocha. Kabocha squash is often associated with Japan, but this pumpkin variety actually originated in South America. It is believed to have been introduced to Japan in the late 1800s. Since then, though, it has become very popular in the region and is a key vegetable in many dishes.
