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However, it also refers to the fact that nasu are a "cooling" vegetable best eaten in the hot summer months. Consequently, it is thought to deter pregnancy, thus being a poor gift for a daughter-in-law. Kabocha make their appearance in fall and winter. Kabocha's high vitamin A content made it an important vegetable for northern Japan's long winters. Kabocha is traditionally eaten in celebration of the winter solstice, the shortest day of the year, when people lack the nutrients found more commonly in summer vegetables.

Kabocha is often enjoyed as tempura or boiled in sugar and soya sauce resulting in a soft, sweet dish. Recently, with the import of Halloween from North America, kabocha has become a popular ingredient around the October 31 holiday, for example in kabocha purin, sweet pumpkin pudding. Foreign visitors to Japan may notice the frequent addition of corn to Japanese breads, pizzas, pasta, salads and more. Tomorokoshi is a popular vegetable in Japan, closely associated with Hokkaido , where it is grown.

However, the vegetable is so popular that local growers cannot meet demand. Most tomorokoshi is now imported from the United States. Both fresh and canned corn is popular. When tomorokoshi is in season, it is often grilled, buttered and seasoned with soya sauce. Tomorokoshi is also included in many Hokkaido specialty foods such a Hokkaido style ramen noodle soup and miso soup.

Sign In. Food and Drink. Leaf Vegetables. Cabbage Cabbage is an inexpensive, versatile vegetable used to add nutrition and flavor to a broad range of meals. Cabbage is often sliced into thin strips to be served with korokke , tonkatsu deep fried pork cutlet or other fried dishes. It is also an important ingredient for okonomiyaki. Cabbage can be added to just about any dish, from soups and stews to pan-fried meals and side salads.

Japan is one of the world's top cabbage producers and the vegetable itself is one of the most frequently purchased vegetables in Japanese supermarkets. Hakusai Chinese cabbage Hakusai is popular in many parts of Asia, where it is often pickled. In Korea, hakusai is the cabbage variety usually used to make kimchi, the nation's most famous dish.

In Japan, hakusai is also pickled in a dish known as hakusai no sokusekizuke, which, however, is much milder than kimchi. Furthermore, fresh hakusai is a very popular ingredient in hot pot nabe dishes. Horenso spinach Horenso enjoys popularity thanks to its health benefits and variety of vitamins, being particularly rich in calcium and iron.

A well known horenso dish is horenso no goma-ae spinach with sesame dressing , which involves blanching the horenso and then mixing it with a sweet, soya sauce and sesame flavored dressing.


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Horenso is also used as a topping in soups. It is similar to spinach, in that it contains many important nutrients and vitamins, but it does not have the same bitterness as spinach. Komatsuna is commonly eaten raw in salads or boiled and served in soups and stews. It can also be pickled.

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Mizuna Japanese mustard, spider mustard Mizuna has recently become very popular as a salad leaf. It is frequently paired with julienned daikon giant white radish in a fresh tasting salad. Otherwise, mizuna may appear in soups or Japanese hot pot nabe , or as a garnish on various dishes. Shiso Perilla leaf Shiso is a mint-like herb whose distinctive flavor is a staple in Japanese cooking. It comes in two varieties which are used for different purposes. 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.

Daikon giant white radish Daikon is a very popular and versatile Japanese vegetable. Kabu turnip Kabu is almost always boiled and served in soups or Japanese hot pot, nabe. It is a common miso soup ingredient and is often used to make pickles. Kabu usually have a spicier taste than Western varieties.

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Jagaimo potato Jagaimo were not part of traditional Japanese cuisine until relatively recently. Satsumaimo sweet potato Satsumaimo were originally grown in Kagoshima , formerly called Satsuma. They are a starchy root vegetable known for their somewhat sticky, slimy texture.


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Satoimo are always cooked before eaten, and typically appear in boiled or stewed dishes. Satoimo can be added to miso soup , Japanese hot pot nabe , Japanese curry or appear battered and deep fried. Nagaimo yam Nagaimo and its wild mountain variety yamaimo are slightly different in taste, texture and shape, but are prepared and consumed in the same way: sliced and grilled, or eaten raw. Raw nagaimo is grated to form a sticky, paste-like cream known as tororo. Tororo is used as a topping for rice , soba or udon noodles, or mixed with dashi fish stock for flavor.

Some people experience a slight reaction when raw nagaimo comes in contact with their skin. This can result in a tingling sensation around the lips. Renkon lotus root Common in Japan and greater Asia, renkon's attractive pattern makes it a useful vegetable for creating visually appealing dishes. It is not usually eaten raw, but peeled and boiled in water.

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Depending on how long it is cooked, lotus root may be crunchy like a fresh carrot, or starchy and soft, like a cooked potato. Renkon is often used in tempura , boiled in soups or stewed dishes like chikuzenni, fried in pan-cooked dishes or dressed with vinegar in a salad. It is almost always sliced to show off its attractive pattern. Gobo burdock root Burdock plants exist all over the world, however, the vegetable is mostly consumed in Asia and especially in Japan. Gobo grow to about one to two meters in length and are cut before sold to make them more manageable.

Gobo are always cooked before eaten and are commonly added to soups as a topping. The most popular gobo dish is kinpira gobo, in which gobo and carrots are shred into thin strips, stir fried and glazed with soya sauce, sugar and sake. Ninjin carrot Ninjin are a widely available and popular vegetable in Japan.

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They are often thicker than carrots seen in North American and European markets although the taste is the same. Like carrots in other parts of the world, ninjin are often enjoyed raw in salads, or cooked into various dishes such as Japanese curry and Japanese hot pot nabe. Because of their bright color and sturdy consistency, ninjin are often cut into decorative shapes or simply used to add color and visual appeal to a dish. Tamanegi onion Japan is one of the world's top onion producing countries, and onions are widely used in many Japanese dishes.

As in most other cuisines, onions are usually cooked before eaten, and are a typical ingredient of many fried and stewed dishes such as Japanese curry , various domburi meals served over a bowl of rice , and Japanese hot pot nabe. Onions may also be an ingredient in miso soup or grilled alongside meat in teppanyaki. Shoga ginger Ginger, originally imported from China, is commonly used in Japanese cuisine. Takenoko bamboo shoot Takenoko symbolizes spring more than any other vegetable. As its name lit. Takenoko must be harvested just before the plant peaks out of the soil, otherwise it become hard and green.

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Hakusai (Chinese cabbage)

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