Vegetables Archives - Page 4 of 6

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

A special variety of chrysanthemum popular for culinary purposes, these leaves come from the plant also known...

The azuki bean is usually sweetened to be used in Asian desserts such as taiyaki or mooncakes

A gelatinous setting agent used widely in Asian desserts

Sweet azuki bean paste used in various Asian desserts

The young growth on a bamboo plant that is used in soups and stir-fries

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