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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]
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.
Jingchu Suishiji, written in the Six Dynasties China, recorded the Southern Chinese custom of eating a hot soup that contains seven vegetables to bring longevity and health and ward off evil on the 7th day of the first month of the Chinese calendar. Since there is little green at that time of the year, the young green herbs bring color to the ...
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.
Aojiru (青汁) is a Japanese vegetable drink most commonly made from kale or young barley grass. [1] The drink is also known as green drink or green juice in English, a direct translation of the Japanese meaning.
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.
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.
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]