14 Different Types Of Japanese Veggies

The quality of ingredients is highly valued in Japanese cuisine, especially for vegetables, which are used in the majority of Japanese dishes in lots of different ways. 

This is why it is worth taking a look at some Japanese vegetables that are not seen a lot in other parts of the world. 

We can learn from these vegetables, their nutrition, and how they are used so our diets and taste buds are rejuvenated. 

Edamame

Edamame

We’ll start this list off with a vegetable that is well known all over the world. Edamame is edible young soybeans that are harvested and picked before they have ripened.

It has been consumed in Japan since ancient times and has recently become a popular ingredient in the United States.

They are equally ubiquitous as peas and may be found in plastic bags in the freezer department of most supermarket shops in the United States.

They can also be purchased shelled, fresh, or frozen. 

Edamame, which is low in calories and high in fiber, has long been regarded as a healthy diet in Japan, providing a variety of nutritional benefits.

Daikon

Daikon

In American stores, daikon is also known as white radish, Japanese radish, and Oriental radish.

Raw Daikon radish has a sweet and somewhat spicy flavor, as well as a crisp and juicy body. It has a milder flavor than other varieties of radishes.

Cooking Daikon brings out its sweetness and turns its flavor into a more mellow and soft root.

Daikon is antibacterial, anti-inflammatory, antiviral, and diuretic. It also includes digestive enzymes, which aid the body in the digestion of proteins, lipids, and carbs.

When pickled, it emits the infamous bright yellow hue that some are used to.

Because of its numerous health advantages, it may be a good alternative for other radishes, and the meal preparation is comparable to that of a carrot.

Because of the sweet flavor of the daikon root in the fall and winter, it’s typically paired with savory meat dishes to complement the flavors.

Jagaimo

Jagaimo

Until recently, jagaimo was not a part of traditional Japanese cuisine. They are said to have been brought to Kyushu in the 17th century by Dutch traders from Indonesia.

However, potato farming did not commence in Japan until the late nineteenth century. Jagaimo is now firmly connected with Hokkaido, where they are both a regional specialty and a common vegetable.

Shiso

Shiso

Shiso is a Japanese plant that is related to mint. This adaptable herb may be used in a variety of cuisines. Shiso, in addition to its distinct flavor, has several health advantages.

Shiso is also a common component in beverages and sweets, such as granita, mojito cocktails, and the preparation of simple syrup.

Similar to dried nori, it is dried and powdered and used as a flavoring and sprinkled on rice, omelets, and soups.

Shiso leaves are high in calcium and iron, making them a nutritious addition to salads, soups, and stews.

The plant is also high in vitamin A, which may reduce the chance of getting some cancers.

Horenso

Horenso

Horenso is famous because of its health advantages and range of vitamins, which are especially high in calcium and iron.

It is particularly beneficial in cancer prevention, keeping a healthy cardiovascular system, decreasing cholesterol and blood pressure, preserving brain function and memory, fighting free radicals,

maintaining bone health, managing diabetes, having healthy skin, and delaying the aging process. It can be served in salads, dips, sautéed, braised, or steamed.

Satoimo

Satoimo

The Japanese potato, which originated in India, is one of Japan’s oldest crops. It has a somewhat hairy surface that reveals a slightly slick, smooth inside when removed.

As a popular snack, satoimo is simply boiled or steamed and dipped in soy sauce. It is often used to make oden or winter soups.

Satomio has been renowned in Japan for centuries for its nutritional content and necessary minerals. It has more fiber and fewer calories than ordinary potatoes, making it a nutritious alternative to starch.

It is also high in hyaluronic acid, which is necessary for collagen production and cell regeneration.

Mizuna

Mizuna

Mizuna is comparable to mustard greens in flavor, but milder—a little spicy, acidic, and with a little cabbage flavor.

While this healthful vegetable originated in China, the Japanese have been cultivating it since ancient times.

Mizuna leaves have a mild peppery flavor and work best when cooked quickly, such as by steaming or stir-frying.

Turnip greens, on the other hand, pack a punch and are delicious cooked with ham hocks and other pig components, or in a savory broth.

Mizuna is low in calories but abundant in vitamins A and K, as well as minerals like folate and iron.

It, like other vegetables, is high in antioxidants such as quercetin, beta-carotene, and kaempferol, a lesser-known antioxidant having anti-cancer properties. 

Kabu

Kabu

Kabu is a Japanese turnip that has been grown for over a thousand years. Kabu is much smaller than the kind seen in the United States.

They have a light, refreshing flavor with traces of nutty, sweet, and earthy characteristics. These little globe-shaped turnips can be eaten raw or cooked.

When cooked, kabu is soft, buttery, and somewhat peppery, with a flavor that is similar to a cross between a radish and a turnip.

The best kabu turnips have a smooth surface and are frequently pickled and used as a component in soups and simmering foods.

Both the leaves and the root are used in the preparation of kabu pickles, as well as in hotpot meals and soups.

Gobo

Gobo

Gobo root is a biennial plant often cultivated for its root and consumed as a vegetable. Native to Europe and Asia, it’s the kind of plant you can also find growing wild pretty much everywhere in the world.

The gobo vegetable is famous in Japan, where it is used in a variety of traditional dishes.

This plant may reach a height of 10 feet (3 meters), bearing massive, dark green leaves and purple blooms that resemble teasels.

The small seeds are packaged in spherical, spiky bursts that adhere to clothing, hair, and fur in the same manner that Velcro does.

Wasabi

Wasabi

The wasabi vegetable root is used to make the spicy, tasty green paste. Wasabi is a vegetable root of the Brassicaceae family, which also contains cabbage, mustard, and horseradish.

In fact, wasabi is also known as Japanese horseradish. Wasabi plants are natural perennials found in Japan’s alpine river basins along stream beds.

Although wasabi plant leaves may be eaten fresh and are occasionally dried for use in other processed meals or pickled in sake brine or soy sauce, the root is the prize.

Wasabi rhizome heat differs from capsaicin found in chili peppers.

Wasabi stimulates the nasal passages more than the tongue, tasting hot at first but quickly dispersing to a sweeter flavor without a burning sensation.

Wasabi’s fiery qualities are not oil-based like those of hot peppers, therefore the effect is brief and may be mitigated with other foods or beverages.

Kabocha

Kabocha

Kabocha can either have green or orange skin and is a lovely squash with firm, sweet, and thick orange flesh that is also known as Japanese squash.

It’s especially delicious when boiled, cooked, mashed, or roasted in wedges with the skin left on.

The flavor of Kabocha is a combination between pumpkin and sweet potato.

Its flesh is rich in beta-carotene, fiber, and vitamins A and C, and has a sweet, earthy flavor with undertones of chestnut.

While many winter squash types, such as butternut squash and acorn squash, have a thick skin that is unappealing to eat, the rind of kabocha is somewhat thinner and edible.

Renkon

Renkon

Renkon refers to edible lotus roots which is a floating plant native to most of Asia, including Japan. It has big leaves and white or pink blossoms above the water’s surface.

Individual plants are linked under the surface by a complex root network. 

It can be used as a side dish, in soups and stews, as a salad with vinegar, and fried as tempura. The firmness of the lotus root varies depending on how it is prepared:

if Renkon is blanched short, it is crisply fresh; if cooked longer, it becomes considerably softer – nearly like a potato.

Nagaimo

Nagaimo

Nagaimo is a yam that has a lot of nutrients packed within it and can be used in many ways. When raw, nagaimo has a characteristic sticky texture.

Mildly sweet like jicama with a texture similar to taro, only less starchy, nagaimo is delicious pan-fried until the surface is browned and crisp, and the interior is soft and tender.

Nagaimo transforms regular rice and noodle dishes into delightful specialties such as mugitoro-gohan, which is cooked rice and barley with grated yam on top.

Takenoko

Takenoko

Bamboo shoots, also known as takenoko, are a popular vegetable in Japanese cooking and can be cooked in a variety of ways.

Slow-cooked bamboo shoots, also known as takenoko no nimono in Japanese, is a broad name for simply simmering takenoko in dashi (stock) plus spices such as soy sauce, sake, and sugar.

When takenako is fresh, it has a sweet flavor and is typically consumed as takenoko sashimi. If the bamboo shoots aren’t totally fresh, they’ll have to be cooked to get rid of the bitter taste.

Summary

They may seem a bit outlandish for those who live in the United States for example who are used to eating carrots and broccoli instead.

However, if you look into these Japanese vegetables more, you will soon see that they offer a lot of delicious flavors as well as nutritional value that other vegetables cannot. 

Morgan Daniels

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