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Jan 14, 2022 · Myoga contains vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, potassium, calcium, copper, phosphorus, and molybdenum. Category: Food Science Tag: Veggies. Find Out How Many Among These 20 Types Of Japanese Vegetables You Are Familiar With. How Do They Grow, How Do You Cook Them, And What Do They Taste Like.
- Sunomono (Japanese Cucumber Salad) – 4 Ways! Sunomomo is easily one of the most popular vegetable sides at the Japanese dinner tables! Light, tangy, and wonderfully refreshing, you can serve this sweet and sour salad with anything.
- Spinach Ohitashi (Spinach Salad) A deliciously healthy recipe will have your whole family begging for more spinach at dinnertime! First, blanch the spinach for a quick minute, give it an ice bath, then finally dress it in a dashi based sauce and serve.
- Simmered Kabocha. Kabocha is a fall and winter classic. When simmered in a dashi broth seasoned with soy sauce and sake, the natural flavor of the Japanese favorite squash is intensified and improved.
- Green Bean Gomaae. Tossed with a sweet, sesame-soy dressing, this simple green bean recipe is one of our all-time most popular. You’ll need only 4 ingredients and 20 minutes to make this delicious vegetable side.
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Tomato. In Japan, tomatoes are mostly eaten in Western style cooking, eaten raw in salads or used as a garnish. While it is one of the most popular vegetables in Japan, it is rarely cooked in Japanese dishes. For their size and color, cherry tomatoes are especially popular in bento boxes.
- Bamboo Shoots. Bamboo shoots, also called bamboo sprouts, are the emerging culms of multiple species of bamboo plants. These tender, fibrous shoots are featured in many forms in Japanese cooking.
- Burdock Root. Burdock root, also called gobo, is another crunchy vegetable used widely in Japanese cuisine. This large taproot has woody skin and white flesh.
- Daikon. Daikon is a type of winter radish with an elongate growth habit and stark white skin and flesh. This root vegetable is native to continental Asia but is so common in Japan now that it is often called Japanese radish.
- Hakusai. Hakusai, also known as napa cabbage, is a variety of Chinese cabbage. While most often associated with China, this leafy green is popular across the world, especially in Japan and East Asian countries.
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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.
Jun 17, 2022 · Shungiku (春菊) Other names: chrysanthemum leaves, edible chrysanthemum, Crown daisy, Chop Suey greens, Kikuna. Eaten across East Asia, Shungiku (“spring chrysanthemum”) are aromatic greens. The green leaves can be broad-leaf or narrow-leaf with serrated edges with a fibrous stem. It has a grassy and mildly sweet flavor.
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.
