Japanese vegetables offer a whole new world of flavors and many opportunities for cooking delicious new dishes. Try maitake mushrooms, taro root, Japanese pumpkin and more!
Category - Vegetables
Mushrooms are a large component of Japanese cuisine. Called “kinoko” in Japanese, the many different types of mushrooms that might be used in particular dishes lend great umami to a dish and also offer a large range of health benefits.
Finding Japanese vegetarian recipes can be difficult because many dishes use dashi for flavor. Here a few healthy Japanese vegetarian recipes you can easily make for yourself!
The ume plum is an important part of Japanese cuisine. The most popular use for the ume fruit is to make umeboshi — dried, pickled ume that intensely sour-salty-sweet and very healthy.
Shiso is a Japanese herb that is related to the mint family. This versatile herb can be used in a large number of dishes. Besides its unique flavor, shiso offers amazing health benefits.
Mung bean sprouts are used extensively in Japanese cuisine. If you are one of the many who don’t regularly purchase bean sprouts, you are missing out on the many ways they complement a variety of dishes.
Those who consume the daikon radish often also benefit from its nutrition and many healthy properties. This pleasant tasting vegetable is another reason that residents of Japan are considered some of the healthiest on the planet.
The yuzu is a small citrus fruit popular in Japan. It is sometimes referred to as a Japanese grapefruit, and it also happens to contain a wide range of health benefits that make it especially appealing.
Did you know that shiitake mushrooms are good for a lot more than just your taste buds? They are actually packed with nutrients that can improve your health and beauty!