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Vegetables in the onion family are called negi in Japanese. Asatsuki – type of chives; Nira – Chinese chives or garlic chive; Rakkyo; Wakegi – formerly thought a variety of scallion, but geneticists discover it to be a cross with the bulb onion (A. × wakegi). Green onions or scallions
Sansai (山菜) is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields. However, in modern times, the distinction is somewhat blurred, as some sansai such as warabi have been successfully cultivated. [ 1 ]
Kintoki carrots. Kyōyasai (京野菜 "Kyoto vegetables") are heirloom vegetables originating in Japan's Kyoto Prefecture.According to the research of the Laboratory of Health and Environment of Kyoto, kyōyasai have more minerals, fibers and vitamins, as well as nutrients that repair DNA than other vegetables. [1]
A Japanese dinner Japanese breakfast foods Tempura udon. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Category to include characteristically Japanese vegetables and also cultivated varieties. Pages in category "Japanese vegetables" The following 32 pages are in this category, out of 32 total.
Nozawana (野沢菜), Brassica rapa L. var. hakabura) is a Japanese leaf vegetable, of the brassica family, a form of turnip greens.It is a biennial plant often pickled that has been cultivated in the Shin'etsu region, centered around the village of Nozawaonsen, Shimotakai District, Nagano Prefecture.
The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food , steamed foods , soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce , vegetables, seaweed or fish in a strong dressing (aemono), and pickled ...