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The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in colour, ... Kintoki carrots, a Japanese cultivar from Kyoto Prefecture.
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 [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 internat
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.
Japanese curry カレー, karē) is ... a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes ...
Kōhaku-namasu (紅白なます), literally "red-white vegetable kuai", is made of daikon and carrot cut into thin strips and pickled in sweetened vinegar with yuzu flavor. Tai (鯛, たい), red sea-bream. Tai is associated with the Japanese word medetai, meaning auspicious, as to welcome auspicious events for the new year.
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Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...