Vegetables Archives - Page 2 of 4

When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...

A porridge or gruel made from rice and served with a variety of toppings and seasonings.

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...

Daikon oroshi is a simple condiment made just from raw grated daikon, the popular Japanese radish. It...

Also called Japanese parsley, mitsuba is actually related to carrots! It’s a leafy green herb used in...

Related to the mustard plant, mizuna is also called Japanese mustard greens, or sometimes simply “greens” or...

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...

Also known as the Japanese mountain yam, yamaimo is a relative of taro that’s used for its...

Ginger is a common and versatile ingredient in Asian cooking

A fun fact about coriander that not everyone knows? It’s the same thing as cilantro.

A white radish commonly used in a variety of Asian cooking

Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in...

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