10 Popular Japanese Vegetables And The Unique Ways They’re Used!
Often overlooked, Japanese vegetables are every bit as important to Japanese food culture as seafood and meat. Japan uses an abundance of root vegetables, leafy greens, and many others in its cuisine. Vegetables play a prominent role in not only salads and side dishes, but soups, main courses, and even desserts.
The following is a selection of ten Japanese vegetables that are commonly used in cooking.
1. Negi: Japanese Bunching Onion
Negi are commonly seen in a variety of Japanese foods, from soups to sushi
One of the most ubiquitous of Japanese vegetables, negi, is often mistaken for the Welsh onion and the leek due to their striking similarities in appearance and taste.
In Japanese, it may also be referred to as “naga negi” (long negi) or “shiro negi” (white negi).
This long, green onion is used to add flavor to simmered dishes, as well as soups and hot pots.
Negi is especially popular during the winter months, as it is also known for being a popular cold remedy.
2. Kabocha: Kabo..