Japanese people use many types of vegetables from green leafy vegetables to spices to prepare and flavor dishes. Here are 10 “national” vegetables. Most commonly used by the people of Phu Tang in cooking.
Onions negi
This is one of the most popular vegetables in Japanese culinary life. Negi is often confused with onions or leeks due to the similarity in shape and taste, but this is a Japanese onion. Ban.
This long green onion is used To add flavor to simmered dishes as well as soups and hot pots. Negi is especially popular during the winter months as it is also known to be a popular cold remedy.
Pumpkin kabocha
Kabocha is a type of squash that has a similar flavor to pumpkin but is a bit sweeter. Kabocha squashes have a plump shape and are dark green on the outside. When opened, they will be bright orange.
Kabocha cooked in soy sauce and sugar is a typical side dish in Japanese households. When cooked, the shell of kabocha is completely edible and tastes as delicious as the inside. In addition, kabocha is also popular in tempurasaladcanh…
daikon radish
This type of white radish is quite popular in Japanese people’s daily meals. It has a sweeter and milder taste than some other types of radish.
Daikon can be prepared in many different ways: tempura fried with seafood, cooked in soup or oden stew. When ground raw, it is called daikon oroshi and eaten with grilled fish, soba noodles and udon.
Shiso perilla
There are many different types of shiso used in Japan. The one with green leaves is called aojiso while the red leaves are called akajiso. In addition to its delicious taste, this leaf is also known for its nutritional benefits, including its relatively high omega fatty acid content.
In Japan, aojiso is a spice that characterizes Japanese salad dressing. Shiso is also often combined with umeboshi (pickled plums) which adds flavor to rice.
Naga-imo cassava
Naga-imo in Japanese means “long potato”. It is most commonly used to make tororo, a thick, sticky food made from ground naga-imo. Tororo is used as a side dish or served with rice or udon or soba noodles.
It is also used as a thickener in the pancake-like dish called okonomiyaki. With its mellow flavor, naga-imo is also used as a perfect side dish in Japanese meals.
Renkon lotus root
Renkon is a type of root that can be found in most Japanese dishes. In the Iwakuni region of Japan, people regularly hold lotus root cooking classes for women.
Renkon is popular because of its crunchy, sweet, delicious and very delicious taste. nutritious. The firm texture of lotus root is ideal for tempura stir-frying or stewing. Mixed sushi with lotus root is also a traditional dish for the New Year’s Day party with the meaning of good luck.
Bamboo shoots takenoko
In Japan, bamboo shoots are a typical dish. of spring. In addition to the traditional bamboo shoot rice dish that everyone loves, takenoko is also very delicious when stewed or simmered with vegetables and meat. This is considered a rich source of protein and fiber.
Wasabi
Surely everyone knows wasabi as a green spice with a hot flavor Served with sushi. However, few people know how it is created. Genuine wasabi is made from a mashed mixture of the wasabi plant.
In fact what is called “wasabi” is often not real wasabi but a mixture of horseradish and food coloring. This is because growing wasabi requires quite special conditions, leading to high prices. But almost anyone who has tasted authentic wasabi will find that its high price is worth it.
Gobo burdock root
Gobo burdock root
Gobo is an ancient Japanese vegetable that is popular for its delicious taste and nutrition. Burdock root has a sweet taste similar to lotus root. And just like lotus root, it has a crispy texture that does not soften even after cooking.
< p style="text-align:justify">Gobo is used not only in soups and simmered dishes, but also in tea form. In addition, it is also a vegetable used as an effective cold remedy.
Satsuma-imo sweet potato< /p>
Although sweet potatoes are famous in many parts of the world, perhaps no other country enjoys them in as many ways as Japan. It is considered the secret to beautiful and slim skin of Japanese girls.
Although it is a favorite Japanese tuber, the sweet and delicious flavor of satsuma-imo has become the main ingredient in many desserts such as the famous chewaku imo sweet potato. Satsuma-imo sweet potato is so popular in Japan that it even has an ice cream flavored with it.
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