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The trees are cultivated and tapped for their toxic sap, which is used as a highly durable lacquer to make Chinese, Japanese, and Korean lacquerware. The trees grow up to 20 metres tall with large leaves, each containing from 7 to 19 leaflets (most often 11–13).
Mizuna has been cultivated in Japan since ancient times. Mizuna was successfully grown in the International Space Station in 2019. [7] It grows in hardiness zones 4 to 9, prefers full sun or partial shade, well-drained soil and a pH of 6.5–7.0. [8]
Kiyomi (清見, kiyomi) (Citrus unshiu × sinensis) is a Japanese citrus fruit that is a hybrid of a Miyagawa Wase mikan and an orange. [1] The new breed was the first tangor created in Japan in 1949.
The new restaurant’s menu will feature more than 100 items, including Korean fusion food. All-you-can-eat sushi spot moving to former Mikuni site in Sacramento. When will it open?
Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China. [2] The plant is edible and is commonly used as a garnish and root vegetable in Japan, [3] and other Asian countries. [4]
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Komatsuna (小松菜 ( コマツナ )) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.
Toxicodendron succedaneum, the wax tree, [1] Japanese Hazenoki tree (Sumac or wax tree), sơn in Vietnamese or charão in Portuguese, is a flowering plant species in the genus Toxicodendron found in Asia, although it has been planted elsewhere, most notably Australia and New Zealand.