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Jun 29, 2023 · Takenoko. Takenoko is a bamboo shoot and it is the soft part of a young bamboo plant. It is one of the most delicious vegetables that you will find in Japan and in several other parts of Asia. The harvesting time of Takinoko is extremely important; if the plant is allowed to grow, it can become hard and green.
- Hakusai (Chinese cabbage) At the heart of Japanese winter comfort food, is the vegetable Hakusai or Chinese cabbage. It’s very versatile, in fact, it’s used in hot pots, fillings for dumplings, and in soups, just to name a few.
- Maitake Mushrooms (Hen-of-the-woods) Maitake mushrooms are known in Japan as the ‘King of Mushrooms’ and are one of the most commonly consumed mushrooms there.
- Horenso (Japanese spinach) Horenso or the Japanese’ spinach is well-known in a dish called horenso no goma-ae. It’s made from blanched horenso mixed with sesame dressing.
- Shishito peppers (Japanese green pepper) These small and mild peppers from Japan have a sweet and slightly smokey flavor. Shishito peppers are not really spicy, only 1 in 10 will be hot.
- Sunomono (Japanese Cucumber Salad) – 4 Ways! Sunomomo is easily one of the most popular vegetable sides at the Japanese dinner tables! Light, tangy, and wonderfully refreshing, you can serve this sweet and sour salad with anything.
- Spinach Ohitashi (Spinach Salad) A deliciously healthy recipe will have your whole family begging for more spinach at dinnertime! First, blanch the spinach for a quick minute, give it an ice bath, then finally dress it in a dashi based sauce and serve.
- Simmered Kabocha. Kabocha is a fall and winter classic. When simmered in a dashi broth seasoned with soy sauce and sake, the natural flavor of the Japanese favorite squash is intensified and improved.
- Green Bean Gomaae. Tossed with a sweet, sesame-soy dressing, this simple green bean recipe is one of our all-time most popular. You’ll need only 4 ingredients and 20 minutes to make this delicious vegetable side.
Shiso (Perilla leaf) Shiso is a mint-like herb whose distinctive flavor is a staple in Japanese cooking. It comes in two varieties. Aojiso (green shiso) is often served with sashimi, in salads or to flavor soups and stews. Akajiso (red shiso) is used to pickle Japanese plums and add color to dishes.
Jul 17, 2020 · It is also a popular Japanese vegetable tempura item, and both diced and mashed kabocha are used for salads. This food is said to be rich in beta carotene and vitamin A, and also contains vitamin C, iron, and potassium. 3. Daikon: Mooli. Daikon can also be marinated in dashi to make tasty 'daikon steak'.
Mar 7, 2024 · The burdock plant is native to much of Eurasia, extending east into Japan. It was first used by ancient peoples as a medicinal plant before becoming a common starchy vegetable staple in Japan and Korea. Also read: 10 Popular brown vegetables. 3. Daikon. Daikon.
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Aug 10, 2018 · Whether it's meat, shellfish, herbs and spices, or grain-based products, there are certain ingredients that are inherently linked to Japanese cuisine and culture in my mind. Take a look at nine vegetables without which Japanese food simply wouldn't be the same.
