A Guide to Japanese Vegetables

Japanese dishes tend to make the most of locally sourced ingredients, from rice to seafood. We take a look at some of the most commonly used vegetables grown in Japan.

Daikon

Daikon is a radish with a mild flavour. It is usually around 10 inches long and looks like a white carrot. The whole vegetable tends to be eaten, with none of it going to waste. The sprouts can be added to salads and the leaves are eaten as greens. While daikon can be cooked, it is more often pickled, or grated into ponzu, a citrusy sauce.

Edamame

Edamame are young soybeans that have been harvested a little before they are fully ripe. They are often eaten as an appetizer, with a little salt sprinkled on top. In Japanese, ‘eda’ means branches and ‘mame’ means beans.

Goya

Also known as bitter gourd or bitter melon, goya tastes a little like cucumber or un-ripe melon, and as the names suggest, it is very bitter. It has a bumpy green skin. It is commonly found in a dish called Goya chanpuru, containing pork, goya and egg, and is a traditional meal from Okinawa.

Hakusai

Known as the napa cabbage, hakusai is used in a vast number of Japanese dishes. As well as being used as a green side for the plate, it is often used as a wrap, stuffed with ingredients, a little like a healthier take on a spring roll!

Japanese Cucumber

Cucumbers in Japan tend to be longer and more slender, with no seeds and a thinner skin. They have a hint of melon to their taste. Usually, they are pickled and served as a refreshing side to a spicier dish, however, it is also commonly used in sushi rolls or bento boxes.

Kabocha

Cutting through the dark green skin of the Japanese pumpkin, or kabocha squash, reveals a vibrant orange coloured flesh. It can be battered and fried as a vegetarian tempura option or added to winter soups. The squash is also enjoyed as a simple side dish with main meals.

Kabu

Otherwise known as the Japanese white turnip, the kabu is frequently included in miso soups. Unlike many turnip types, kabu can be enjoyed raw, presenting a mild and sweet taste. Kabu turnips are also commonly pickled.

Myoga

Myoga is a type of ginger that is commonly used as a garnish in dishes such as soup and noodles. Only the bud and shoots of the flower are used in cooking.

Nagaimo

Served grated, and known as tororo, this yam is served alongside a variety of dishes in Japan, including sashimi, soba noodles and steamed rice. Unlike many types of yam, the nagaimo can be consumed raw. It is usually uncooked when it is grated into dishes like noodle soup.

Nasu

This Japanese aubergine, called nasu, is usually small and round. It can be cooked in a wide variety of ways, including frying, grilling, steaming and pickling.

Renkon

Renkon, or lotus root, is often seen added into noodle dishes or soups, or served alongside other vegetables. How to renkon tastes is dependent on the cooking method used, as it can be starchy and soft when boiled, yet crunchy if pan-fried.

Satoimo

This ingredient used to be considered more of a staple food than rice in Japan! Also known as taro root, it is a key ingredient in making dashi, where it is simmered in soy sauce and fish stock to make this soup base for miso or noodles.

Satsumaimo

A Japanese sweet potato, with a similar taste to yams, featuring a dark pink-coloured skin. Sweet potato is enjoyed roasted on its own as a street food dish, fried as tempura, and even turned into dessert dishes!

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