Search results
Results from the WOW.Com Content Network
Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.
Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. [1] The most common variety is kinpira gobō, or braised burdock root. [2] Other vegetables used include carrots, lotus root; [1] [2] skins of squash such as kabocha, mushrooms or broccoli; [3] [4] and seaweeds such as arame and ...
Daikon (大根, literally "big root") is a generic term for radish in Japanese language.For example, European radish is called hatsukadaikon (廿日大根) in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties.
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]
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.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Stachys affinis, commonly called crosne, Chinese artichoke, Japanese artichoke, knotroot, or artichoke betony, is a perennial herbaceous plant of the family Lamiaceae, originating from China. Its rhizome is a root vegetable that can be eaten raw, pickled, dried or cooked.
Daikon [2] or mooli, [3] Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to continental East Asia , [ 4 ] daikon is harvested and consumed throughout the region, as well as in South Asia , and is available internationally.