The Vegetables of Japanese Cuisine

Certain fruits and vegetables play key roles in Japanese cuisine. We’d like to introduce some of the main ones here.

Bamboo shoots are commonly found in ramen, but you can also use them for rice dishes like takenoko gohan. These shoots reach peak flavor in spring. They are low in calories and high in fiber and have a crunchy but yielding texture.

Nasu, or Japanese eggplant, is a summer vegetable that has a cooling effect. But while it is delicious in summer, it tastes even better in fall. Japanese eggplants keep their nutritious content even when deep-fried, baked, grilled or simmered. A favorite in Japan is nasu dengaku, grilled eggplant served with a sweet-and-savory miso glaze.

Daikon is a long, white radish that appears in many forms in Japanese cuisine. You’ll see it simmered, boiled, grated, grilled, steamed, and even pickled. It has a slightly bitter taste and a satisfyingly crunchy texture.

Negi, those long, thick white-and-green onions, are another staple of Japanese cuisine. The stems are white and have a strong onion flavor that sweetens when cooked. They are sometimes mistaken for green onions but are closer to leeks. They are ubiquitous in Japanese cuisine.

Matsutake mushrooms are a prized part of washoku. The aromatic mushroom signals autumn’s arrival. It has a distinct flavor, a meaty texture, and is umami-rich.  The Japanese love to grill and roast them and add them to broths and soups.

These vegetables and many more can be found at Asian supermarkets and even many Western supermarkets these days. And of course, they will be on the menu of your favorite Japanese restaurant. Try them especially when they are in season.