Japanese Vegetables
15 entries in the Japanese Vegetables compendium.
Allium victorialisA Eurasian wild onion with amuletic and medicinal history.Arctium lappaA Eurasian biennial grown for its long, crisp taproot.Bamboo shootEdible young bamboo culms used in Asian cuisine.Bassia scopariaAn annual herb whose hulled seeds are a Japanese delicacy called tonburi.BrackenA widespread fern with edible fiddleheads and known toxicity.FukiA Japanese perennial whose shoots are prepared as a vegetable.KomatsunaLeaf vegetable named by a shogun after a local river.MatteucciaA fern whose young shoots are a delicacy in Japan and North America.MizunaA mild peppery green used raw or cooked.Petasites japonicusA perennial vegetable with traditional culinary and medicinal uses.Red kuri squashA chestnut-flavored winter squash with edible skin when cooked.SatoimoA starchy root vegetable staple across tropical regions.Stachys affinisA root vegetable with a sweet, nutty flavor and crunchy texture.Tara no meSpring shoots of the Japanese angelica tree, often served in tempura.Udo (Japanese plant)A perennial vegetable with aromatic shoots, used in East Asian cuisine.
Browse Japanese Vegetables in the interactive codex →