Search results
Results from the WOW.Com Content Network
Possessing dark green, serrated leaves, mizuna is described as having, when raw, a "piquant, mild peppery flavor...slightly spicy, but less so than arugula." [4] It is also used in stir-fries, soups, and nabemono (Japanese hot pots).
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.
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
Edamame is a popular side dish at Japanese izakaya restaurants with local varieties being in demand, depending on the season. [13] Salt and garlic are typical condiments for edamame. In Japan, a coarse salt wet with brine is preferred on beans eaten directly from the pod. [14] [15]
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.
Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced) or Japanese horseradish (Eutrema japonicum [3] syn. Wasabia japonica) [4] is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan, the Russian Far East [1] including Sakhalin, and the Korean Peninsula.
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.
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]