Eat more veggies! Posted by yuki on Jun 14, 2013 in Culture
Inspired by the post about vegetable names in the Italian blog, today I’m going to introduce you the most popular vegetables 野菜 (yasai) in Japan. There are a lot of vegetables that are very popular in Japan but that are quite unknown or not common in the US or in Europe. Whenever I visited my relatives in the rural areas of Japan I usually went to the 八百屋 (yaoya) to buy vegetables and fruits.
|
spinach |
ほうれん草 |
hourensou |
|
japanese mustard spinach |
小松菜 (こまつな) |
komatsuna |
|
carrot |
人参 (にんじん) |
ninjin |
|
onion |
玉ねぎ (たまねぎ) |
tamanegi |
|
green onion |
葱 (ねぎ) |
negi |
|
potato |
じゃが芋( じゃがいも) |
jyagaimo |
|
yam |
長芋( ながいも) |
nagaimo |
|
taro root |
里芋 (さといも) |
satoimo |
|
sweet potato |
さつま芋 (さつまいも) |
satsumaimo |
|
giant white radish |
大根 (だいこん) |
daikon |
|
burdock root |
牛蒡 (ごぼう) |
gobou |
|
turnip |
蕪菜 (かぶ) |
kabu |
|
pumpkin |
南瓜 (かぼちゃ) |
kabocha |
|
mushroom |
きのこ |
kinoko |
|
shiitake mushroom |
椎茸 (しいたけ) |
shiitake |
|
cabbage |
キャベツ |
kyabetsu |
|
chinese cabbage |
白菜 (はくさい) |
hakusai |
|
cucumber |
きゅうり |
kyuuri |
|
tomato |
トマト |
tomato |
|
eggplant |
茄 (なす) |
nasu |
|
beans |
豆 (まめ) |
mame |
|
green soybeans |
枝豆 (えだまめ) |
edamame |
|
green pepper |
ピーマン |
piiman |
|
bean sprouts |
もやし |
moyashi |
|
corn |
とうもろこし |
toumorokoshi |
|
lotus root |
蓮根 (れんこん) |
renkon |
|
garlic |
葫 (にんにく) |
nin-niku |
|
bamboo shoot |
筍 (たけのこ) |
takenoko |
|
parsley |
パセリ |
paseri |
|
lettuce |
レタス |
letasu |
|
celery |
セロリ |
serori |
|
zucchini |
ズッキーニ |
dsukkini |
|
broccoli |
ブロッコリー |
burokkori |
|
asparagus |
アスパラガス |
asuparagas |
|
cauliflower |
カリフラワー |
karifurawaa |
Have fun while learning some new japanese vocabulary!
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About the Author: yuki
Although I was born and raised in Austria my parents luckily taught me japanese starting at a very early age. Since most of my relatives live in Japan I try to fly to Japan once in a year. I love reading and cooking and I also enjoy traveling.
Comments:
Tim Upham:
HaruKor is the only Ainu restaurant in Tokyo. So vegetables are probably different on Hokkaido, than elsewhere in Japan. But the Ainu will use millet to make beer or what they call “kamui-ashkoro.” Drinking it and sprinkling it in libations.