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japanese radish

Japanese radish is called daikon in Japan. The Japanese word “dai” means “large” and “kon” means “root” in English. There are many kinds of radishes in various sizes and forms. Although the color of the skin can be red, green, purple, yellow, black, etc, most are white. They contain vitamins A, B and C, iron, calcium, etc., so the nutritive value is high. It can be used in salads, miso soup, simmered vegetables and fish paste balls, among many other dishes. It can also be grated and served as a topping on meat and fish. This use is said to help in digesting food.

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burdock root

Burdock root (gobō) is a root vegetable. It is in the shape and color of a tree root.

bitter gourd

Bitter gourd (niga-uri) contains a lot of vitamin C. Lost appetite is recovered by eating gourd.

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enoki mushrooms

Enoki mushrooms are usually grown indoors.

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dried shiitake mushrooms

Dried shiitake mushrooms are soaked in water before cooking. This water is kept and used for soup.

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wax gourd

Wax gourd (tōgan) consists almost entirely of water. It is cooked in broth.

konnyaku

shirataki

Konnyaku and shirataki are a gelatin-like food made from the starch of devil's tongue root. They are manufactured differently. Konnyaku is classified into two basic types – block and string. Shirataki is only string. Konnyaku and shirataki are low-calorie and high-fiber and they clean the intestines. They are used in sukiyaki, simmered vegetables and fish paste balls, one-pot dishes, etc.

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dried gourd strips

Dried gourd strips (kanpyou) is a kind of gourd which has been cut into long ribbons and dried. It contains a lot of fiber, calcium and potassium. It is used in Chirashi-zushi, Maki-zushi, etc.

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shishito peppers

Shishito peppers are popular in Japan. They are similar to chili peppers in shape and are a little hotter than bell peppers. Shishito peppers contain a lot of vitamin C.

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