Guide to Traditional and Regional Japanese Vegetables

Recently in Japan, there has been a growing movement to promote traditional regional vegetables nationwide. A lot of vegetables currently sold in supermarkets in Japan are imported from overseas. However there are still many native Japanese vegetables. Usually these vegetables are not used as the main ingredient in cooking, but are rather used as a side dish or in condiments.

Udo (ウド)

Udo, also known as Aralia Cordata, is usually found grown in shady locations (like caves or deep holes). It can be eaten raw and can be usually be found grated in salads and soups.

Okahijiki (オカヒジキ)

Okahijiki, sometimes referred to as Land Seaweed, is a herb that is grown in coastal areas from Hokkaido to Kyushu. The leaves can be eaten raw or pickled.

Sansho (サンショウ/山椒)

Sansho, also known as Japanese Pepper, is a medicine and spice. While it is spicy it is sometimes used in desserts.

Jinenjo (ジネンジョ/自然薯)

Jinenjo, also known as Japanese Mountain Yam. It is typically grown in fields and in mountains. It is known for it's sticky texture when it is grated. 

Junsai (ジュンサイ/じゅん菜)

Junsai, also known as Water Shield is a type of water vegetable.  It is a specialty vegetable of Akita Prefecture with 90% of it's production nationally coming from Mitane Town.  It is commonly used in vinegar and soups.

Seri (セリ/芹)

Seri, also known as Japanese Parsley, is a herb that is commonly used in the rice porridge (Nanagusagayu/七草粥) traditionally served on January 7th.

Tade (タデ/蓼)

Tade, also known as Water Pepper, is usually grown in riverbanks and wetlands. It is commonly used in vinegars and used to make sashimi tsuma.

Tsuruna (ツルナ/つる菜)

Tsuruna is internationally known as New Zealand Spinach. It typically grows along the coastline. It is usually boiled or used in stir fry dishes. 

Hamabofu (ハマボウフウ/浜防風)

Hamabofu, also known as Glehnia, is a vegetable that grows on sandy coastlines. It is usually served with sashimi, made into tempura or used in soups.

Hishi (ヒシ/菱)

Hishi, sometimes referred to as Japanese Water Chestnut, is a type of herb that grows in ponds or wetlands. It's usually eaten as a snack, fried or used in stir fries. 

Fuki (フキ/蕗)

Fuki, also known as Butterbur, is a vegetable commonly found in the mountains. It is usually made into tempura or made into stir fry.

Matsuna (マツナ/松菜)

Matsuna is a vegetable that resembles a small pine tree. It is commonly used in marinades and toppings. 

Mitsuba (ミツバ/三つ葉)

Mitsuba, also known as Stone Parsley, is a herb that is usually used as a garnish for soups, dumplings and salads.

Myoga (ミョウガ/茗荷)

Myoga, also known as Japanese Ginger, is a type of ginger that is usually used as a garnish for soups, salads and sushi.

Hakuran (ハクラン/白藍)

Hakuran is a hybrid cabbage between the Chinese Cabbage and Common Cabbage. It is enjoyed in salads or pickled.

Goboazami (ゴボウアザミ/牛蒡薊)

Goboazami is known internationally as Thistle. Different part of the plant can be eaten but it is commonly made into tempura or served pickled.
 

About the author:

Anna Ayvazyan

Hi I'm Anna, currently a 5th year JET (from Australia) working in Himeji. I love exploring Japan and finding new things to experience and try, particularly sweets!