"(under the name of , ""chren""), in Poland (under the name of ), in the Czech Republic (), in Russia (, ""khren""), in Hungary (), in Romania (), in Lithuania (), in Bulgaria (, ""khryan""), and in Slovakia (under the name of ). Having this on the table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe. The Japanese condiment wasabi, although traditionally prepared from the true wasabi plant (""Wasabia japonica""), is now usually made with horseradish due to the scarcity of the wasabi plant. The Japanese botanical name for horseradish is , or"
"resembles that of artichoke, to which the burdock is related. The stalks are thoroughly peeled, and either eaten raw, or boiled in salt water. Leaves are also eaten in spring in Japan when a plant is young and leaves are soft. Some ""A. lappa"" cultivars are specialized for this purpose. A popular Japanese dish is (), julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi (sushi filled with pickled burdock root; the burdock root is often artificially coloured orange to resemble a carrot). In the second half"
"the Polygonaceae). The young stems are edible as a spring vegetable, with a flavour similar to extremely sour rhubarb. In some locations, semi-cultivating Japanese knotweed for food has been used as a means of controlling knotweed populations that invade sensitive wetland areas and drive out the native vegetation. It is eaten in Japan as ""sansai"" or wild foraged vegetable. It is used in traditional Chinese and Japanese medicine to treat various disorders through the actions of resveratrol, although there is no high-quality evidence from clinical research for any medical efficacy. Extracts of resveratrol from ""F. japonica"" roots are higher in"
"julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Another is burdock makizushi, rolled sushi filled with pickled burdock root; the burdock root is often artificially colored orange to resemble a carrot. Burdock root can also be found as a fried snack food similar in taste and texture to potato chips and is occasionally used as an ingredient in tempura dishes. Fermentation of the root by ""Aspergillus oryzae"" is also used for making miso and rice wine in Japanese cuisine. Dried burdock roots (Bardanae radix) are used in folk medicine as"
"known as ""kuzu"" and the starch named ""kuzuko"". ""Kuzuko"" is used in dishes including ""kuzumochi, mizu manjū"", and ""kuzuyu"". It also serves as a thickener for sauces, and can substitute for cornstarch. The flowers are used to make a jelly that tastes similar to grape jelly. Roots, flowers, and leaves of kudzu show antioxidant activity that suggests food uses. Nearby bee colonies may forage on kudzu nectar during droughts as a last resort, producing a low-viscosity red or purple honey that tastes of grape jelly or bubblegum. Kudzu has also been used for centuries in East Asia to make herbal"
"the root will decompose while in the soil, in the spring releasing early nitrogen stores. In Japanese cuisine, many types of pickles are made with daikon, including ""takuan"" and ""bettarazuke"". Daikon is also frequently used grated and mixed into ""ponzu"", a soy sauce and citrus juice condiment. Simmered dishes are also popular such as ""oden"". Daikon that has been shredded and dried (a common method of preserving food in Japan) is called ""kiriboshi-daikon"" (literally, ""cut-dried daikon""). Daikon radish sprouts (""kaiware-daikon"") are used for salad or garnishing ""sashimi"". Daikon leaf is frequently eaten as a green vegetable. Pickling and stir frying"
"Mizuna , qian jing shui cai, kyona, Japanese mustard greens, or spider mustard, is a cultivated crop plant from the species ""Brassica rapa var. niposinica"" a dark green, serrated leafed plant. The taste of 'mizuna' has been described as a ""piquant, mild peppery flavor...slightly spicy, but less so than arugula."" It is also used in stir-fries, soups, and nabemono (Japanese hot pots). A seller of packaged seeds in the United Kingdom describes 'mizuna' as: According to the BBC: An online recipe site says: In addition to the term ""mizuna"" (and its alternates) being applied to ""at least"" two different species"
"""crispa"" leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called ""aojiso"" (; ""blue shiso""), are used as a herb in cold noodle dishes (""hiyamugi"" and ""sōmen""), cold tofu (""hiyayakko""), ""tataki"" and ""namerō"". ""Aojiso"" is also served fresh with sashimi. Purple leaves, called ""akajiso"" (; ""red shiso""), are used to dye pickled plums (""umeboshi""). ""Shiso"" seed pods are salted and preserved to be used as a spice, while the germinated sprouts called ""mejiso"" () are used as garnish. The inflorescence of ""shiso"", called ""hojiso"" (), is used as garnish on a sashimi plate. The Japanese name for"
"Red shiso is used to color , a type of pickled eggplant served in Kyoto. (Cucumber, myoga, and shiso seeds may also be used), Kyoto specialty. The seed pods or berries of the shiso may be salted and preserved like a spice. They can be combined with fine slivers of daikon to make a simple salad. One source from the 1960s says that oil expressed from shiso seeds was once used for deep-frying purposes. The germinated sprouts (cotyledons) used as garnish are known as . Another reference refers to the ""me-jiso"" as the ""moyashi"" (sprout) of the shiso. Any time"
"Kudzu Kudzu (; also called Japanese arrowroot) is a group of plants in the genus ""Pueraria"", in the pea family Fabaceae, subfamily Faboideae. They are climbing, coiling, and trailing perennial vines native to much of eastern Asia, Southeast Asia, and some Pacific islands. The name is derived from the Japanese name for the plant East Asian arrowroot (""Pueraria montana"" var. ""lobata""), or (""kuzu""). Where these plants are naturalized, they can be invasive and are considered noxious weeds. The plant climbs over trees or shrubs and grows so rapidly that it kills them by heavy shading. The plant is edible, but"
"being pickled in their vats. The red pigment is identified as the Perilla anthocyanin, ""shisonin"". The mature red leaves make undesirable raw salad leaves, but germinated sprouts, or , have been long used as garnish to accent a Japanese dish, such as a plate of sashimi. The tiny pellets of flower-buds (""ho-jiso"") and seed pods (fruits) can be scraped off using the chopstick or fingers and mixed into the soy sauce dip to add the distinct spicy flavor, especially to flavor fish. Bunches of green shiso-leaves packaged in styrofoam trays can be found on supermarket shelves in Japan and Japanese"
"content than those from stems or leaves, and have highest levels at the end of the growing season. The plant is known as . The kanji expression is from the Chinese meaning ""tiger staff"". One interpretation of the Japanese name is that it comes from ""remove pain"" (alluding to its painkilling use), though there are other etymological explanations offered. It grows widely throughout Japan and is foraged as a wild edible vegetable (""sansai""), though not in sufficient quantities to be included in statistics. They are called by such regional names as ""tonkiba"" (Yamagata), ""itazuiko"" (Nagano, Mie), ""itazura"" (Gifu, Toyama, Nara,"
"the ""tender unfolding leaves"" which they sun-dry and serve on special occasions. The Japanese name means literally ""a (type of) garlic that a ""gyōja"" makes use of as food,"" where a ""gyōja"" signifies a monk or a lay person engaged in ascetic training outdoors (cf. , Shugendō). Much of its flourishing habitat occurs in nature reserves such as national parks. Hence it is considered a scarce ""sansai"" (wild-harvested vegetable), and commands high prices at the market. Siberian onion is an important ethnobotanic food plant for the indigenous Ainu people of Japan. In the Ainu language it is called pukusa, ""kitobiru"","
"Kabosu Kabosu (カボス or 臭橙; Binomial name: ""Citrus sphaerocarpa"") is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Kabosu is a juicy citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering shrub or tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns"
"is higher or lower than that. Therefore, water-grown wasabi in ""Keiryū""-style fields goes through periods of growth and rest similar to annual growth rings on trees. The flavor and appearance of Hikimi wasabi are described as: Regarding this sweetness, Hoshi Norimitsu, a former executive chef of the Hotel Okura, stated: ""Hikimi Wasabi is not only posses a strong pungency, but also contains sweetness in the sharpness. I think it is because Hikimi wasabi spends time in snow. Well ... people have said for years that Japanese radish (daikon) which is preserved in the snow is sweeter. Wasabi is the same."""
"when in bud, resemble sea shells. Other common names in English include ""pink porcelain lily"", ""variegated ginger, ""butterfly ginger"", and ""light galangal"". In Japanese it is known as ""gettō""' (ゲットウ). In Okinawan, it is known as ""sannin"". In Chinese, it is known as ""yàn shānjiāng"" (艳山姜) or ""yuetao"" (月桃). The plant's long leaf blades are used for wrapping zongzi, a traditional Chinese dish made of rice stuffed with different fillings. In Okinawa, Japan, ""A. zerumbet"" is known in the local dialect as ""sannin"", or in Japanese as ""getto"". Its leaves are sold for making an herbal tea and are also"
"crushed (Ironba) with other ingredients and served with steamed rice (Chaak). Fried ones (Kaanghou) are also favorites for many. In Japan, it is called ""hechima"" () and is cultivated all over the country during summer. It is commonly used as a green vegetable in traditional dishes of the Nansei Islands and Kyushu while other regions of Japan grow it predominantly for use as a sponge or for applying soap, shampoo, and lotion. As with bitter melon, many people grow it outside building windows as a natural sunscreen in summer. In China, Taiwan, and Indonesia (where it is called ""Sigua"" or"
"plant for landscapes. In Japan the seeds are used a food garnish called (Japanese). Because its texture is similar to caviar, it has been called ""land caviar"", ""field caviar"", and ""mountain caviar"". It is a ""chinmi"", or delicacy, in Akita prefecture. The glossy, greenish black seeds are dried, boiled, soaked, and then rubbed by hand to remove the skin. The seeds are used in traditional Chinese medicine to help regulate disorders such as hyperlipidemia, hypertension, obesity, and atherosclerosis. In a study of mice fed a high-fat diet, an extract of the seeds limited obesity. They contain momordin Ic, a triterpene"
"consumption. The root contains a fair amount of dietary fiber (GDF, 6g per 100g), calcium, potassium, amino acids, and is low calorie. It contains polyphenols that causes darkened surface and muddy harshness by formation of tannin-iron complexes. Those polyphenols are caffeoylquinic acid derivatives. The root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned/shredded roots in water for five to ten minutes. The harshness shows excellent harmonization with pork in miso soup (tonjiru) and takikomi gohan (a Japanese-style pilaf). A popular Japanese dish is ""kinpira gobō"","
"Daikon , also known by many other names depending on context, is a mild-flavored winter radish ("""" variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves and a long, white, root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia. In culinary contexts, ""daikon"" or (from its Japanese name) is the most common in all forms of English, although historical ties to South Asia permit mooli (from its Hindi/Panjabi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish,"
"and as an ornamental plant. It has a great potential for medicine to reduce fever and symptoms of disease. The root is often used in China as a substitute for ginseng, which is another member of the Araliaceae, or ivy family. ""Aralia cordata"" must be cooked, soaked, or peeled to eliminate the resinous taste, which may impede its wider adoption. Aralia cordata Aralia cordata is an upright herbaceous perennial plant growing up to in height, native to Japan, Korea and eastern China. Its common names include spikenard, herbal aralia, udo (from ), Japanese spikenard, and mountain asparagus. It is commonly"
"a round face like the fruit. Kabosu Kabosu (カボス or 臭橙; Binomial name: ""Citrus sphaerocarpa"") is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes. Kabosu is a juicy citrus fruit closely related to yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering shrub or tree with sharp thorns. The fruit is harvested when still green, but"
"find real wasabi plants. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch, and green food coloring or spinach powder. Often packages are labeled as wasabi while the ingredients do not actually include any part of the wasabi plant. The primary difference between the two is color, with Wasabi being naturally green. In Japan, horseradish is referred to as . In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants. The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced"
"similar to that of beta-carotene. Alpinia nutans Alpinia nutans, the shellflower, or dwarf cardamom, is a Southeast Asian plant of the ginger family (Zingiberaceae), and is a medicinal plant used to control hypertension, as diuretic, antifungal, and antiulcer. In Japan it is used as food preservative. Its flowers have a porcelain look, are shell-like and bloom prolifically on a 30-cm stalk. The flower's single fertile stamen has a massive anther. The globose white stigma of the pistil extends beyond the tip of the anther. The foliage of ""Alpinia nutans"" is evergreen in areas that do not have a hard freeze."
"or flakes of aonori. Shichimi is also a very popular spice mixture often added to soups, noodles and rice cakes. Shichimi is a chilli based spice mix which contains seven spices: chilli, sansho, orange peel, black sesame, white sesame, hemp, ginger, and nori. In the aforementioned stock phrase , the word has the basic meaning of ""vegetable"", but secondarily means any accompanying dish including fish or meat. It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for ""okazu"" - considered somewhat of a housewife's term). The is boiled green-leaf vegetables bunched and cut to"
"1745, but Linnaeus himself called it ""Coclearia armoracia"". Both root and leaves were used as a medicine during the Middle Ages. The root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was introduced to North America during European colonialization; both George Washington and Thomas Jefferson mention horseradish in garden accounts. William Turner mentions horseradish as ""Red Cole"" in his ""Herbal"" (1551–1568), but not as a condiment. In ""The Herball, or Generall Historie of Plantes"" (1597), John Gerard describes it under the name of ""raphanus rusticanus"", stating that it occurs wild in several parts of England."
"specially goat meat; which is normally prepared in a pressure cooker with minimal use of spices to focus on the flavour of the greens and dry chillies. ""Brassica juncea"" (especially the seeds) is more pungent than greens from the closely related ""Brassica oleracea"" (kale, broccoli, and collard greens), and is frequently mixed with these milder greens in a dish of ""mixed greens"". Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as ""takana"" and often pickled for use as filling in onigiri or as a condiment. Many varieties of ""B. juncea"" cultivars are"
"way to translate this word is to ""borrow"" it. Or one can use a similar vegetable's name to describe it. In English this word is translated as ""wasabi"" or ""Japanese horseradish"". In Chinese, people can still call it ""wasabi"" by its Japanese sound, or pronounce it by its Hanzi characters, (pinyin: ""shān kuí""). However, wasabi is currently called 芥末 (jiè mò) or 绿芥 (lǜ jiè) in China and Taiwan. Horseradish is not usually seen in Eastern Asia; people may parallel it with mustard. Hence, in some places, ""yellow mustard"" refers to imported mustard sauce; ""green mustard"" refers to wasabi. Another"
"the variety of perilla normally used in Japanese cuisine (""Perilla frutescens"" var. ""crispa"") is . This name is already commonplace in US mass media's coverage of Japanese restaurants and cuisine. The Japanese call the green type , or ""ooba"" (""big leaf""), and often eat the fresh leaves with sashimi (sliced raw fish) or cut them into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a savory herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released"
"pattern, of curly appearance). Both names refer to the comma-shaped, coiled leaves. Tamaryokucha The is a fine Japanese green tea, also commonly known as . It has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It can be processed in one of two ways to destroy the enzymes: pan fried (rarely used in Japan, it is the Chinese process), or steamed (as most Japanese teas). Many believe that steaming preserves the vitamins and antioxidants better than pan-frying. The taste varies between the two as well. The pan-fried version"
"The red ""shiso"" leaf is not normally consumed fresh, but needs to be e.g. cured in salt. The pigment in the leaves turns from purple to bright red color when steeped in ""umezu"", and is used to color and flavor ""umeboshi"". An inflorescence of ""shiso"", called ""hojiso"" (ear ""shiso""), is typically used as garnish on a sashimi plate; the individual flowers can be stripped off the stem using the chopstick, adding its flavor to the soy sauce dip. The fruits of the shiso (""shiso-no-mi""), containing fine seeds (mericarp) about 1 mm or less in diameter (about the size of mustard"
"also be used in salads and soups after removal of the bitterness. In Japan it is called and the leaves are sometimes blanched and added to soups or rice. Its leaves, along with those of hahakogusa, are a fundamental ingredient in kusa mochi (literally ""grass cake""), a Japanese confectionery, to which it imparts its fresh, springlike fragrance and vivid green coloring. The young leaves can be lightly boiled before being pounded and added to glutinous rice dumplings known as mochi to which they give a pleasant colour, aroma and flavour. Mugwort mochi can be found in many North American health"
"as nori in sushi. Monostroma kuroshiense Monostroma kuroshiense, a green alga in the division Chlorophyta, is a green seaweed endemic to Kuroshio Coast of Japan. This high-value seaweed is called Hitoegusa or Hirohano hitoegusa (ヒロハノヒトエグサ) in Japanese. Previously this algae was known in binomen ""Monostroma latissimum"", but the latest scientific research based on multilocal phylogeny discovered that this is a new species. This algae is commercially cultivated in East Asia and South America for the edible product ""hitoegusa-nori"" or ""hirohano-hitoegusa nori"", popular sushi wraps. ""Monostroma"" oligosaccharides with degree of polymerization 6 prepared by agarase digestion from ""Monostroma nitidum"" polysaccharides have"