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Ask Udder Smith: What are those greens in Japanese food?

June 2, 2010

Dear Udder:

The grass is really greener on the other side!  I’ve just arrived in Japan, and love the plenitude of greens I find here.  Can you teach me some of the names, so I can mosey over to my local veggie shop?

Salad Dazey in Chiba

Dear Dazey:

We who favor bovine cuisine are indeed lucky to live in Japan.  Some of the best Japanese greens are simply the sprouts of common vegetables. You will find a wide assortment, including daikon radish sprouts and broccoli sprouts.  Leaves such as Shiso (Perilla), and rocket salad (ro co co here) will add some tang to your daily greens.  The mitsuba leaf is also quite versatile, as is shungiku (chrysanthemum leaf), both used in soups and salads. Follow the links above for photos.

Happy grazing!

Udder Smith

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2 Comments leave one →
  1. June 2, 2010 10:25 am

    Dear Dazey,
    there are fresh veggies in all seasons, they are best of course when they come in their season, not from the hot house …
    Here you can read more about the vegetable seasons

    http://washokufood.blogspot.com/2009_04_01_archive.html

    Happy grazing !
    Gabi from Okayama

    • Udder permalink
      June 2, 2010 9:11 pm

      Mooos to you, Gabi, and thanks for the wondrous site.

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