Discover Japan`s Bizarre Food and Vegetables – in fact, they are NOT as HORRIFIC as you think!

  • FOOD
  • When I order a meal in Japan, quite often my chosen dish is accompanied by some unidentified slop that makes me think… what was that? More often than not, it turns out to be a type of vegetable that is unfamiliar to my Western palate. So what are these strange vegetables – what do they look like and how do they taste?
    Here is my guide to all you need to know about the unfamiliar Japanese cuisine.

    Shiso(pronounced she-so) -Perilla Leaf


    The first few times this appeared on my plate I was pretty convinced that it shouldn’t be eaten at all, but how wrong I was. Usually accompanying sushi or sashimi, the perilla leaf is part of the mint family, although the flavour is entirely different.

    Most of times is used as a sort of bed, on which to lay wasabi, or to decorate piles of glistening sashimi, the leaf itself can indeed be eaten and is a tasty partner with a mouthful of sushi. The flavour is sort of like coriander and sort of like basil, but mostly it’s a taste unique to itself. A whole leaf can be a bit overpowering on its own – I like to dip it in soy sauce with a slice of sashimi for a powerful impact of flavour variety. Besides that, you should try making pork belly shiso skewers. It tastes absolutely fantastic!

    Daikon(大根) -Japanese Radish


    The name translates as ‘big root’ which is entirely appropriate – these things can be huge, and more often than not they are the cheapest vegetable at the market. They look like giant, anaemic carrots and don’t taste much better – basically they are just very mild in flavour , maybe not for everyone`s taste.

    They’re pretty yummy if you put them in something where they can absorb all the flavour, like curry. Oden is also quite a famous dish in Japan that uses daikon, it warms you up and is very healthy and good for weight loss. Daikons are quite healthy as they are very low in calories and are high in pretty much everything good for you. There is even such a thing as a ‘Daikon Diet’…

    Nagaimo/Yamaimo (Japanese Yam)

    山芋 トロロ

    While most varieties of yam need to be cooked before you can eat them, the Japanese yam is an exception in that it can be eaten raw. Nagaimo is often added to noodles, or to the batter of okonomiyaki to act as a binding agent. It is one of the ねばねば(sticky) food in Japan and is often grated and used under the name of とろろ(tororo) as a topping for soba(buckwheat) noodles.

    Renkon (れんこん)-Lotus Roots


    The renkon is a very traditional Japanese food – the flower and leaves are used for decoration, but the roots are edible. The texture of the root is crunchy, and it can be served in a number of ways. Karashi Renkon is a popular dish in Kumamoto, where the holes of the lotus roots are filled with a mixture of miso paste, mustard and honey. The whole root is coated in it too, and then it is fried in slices or whole.

    Takenoko (タケノコ)-Bamboo Shoot


    Bamboo shoots are eaten all over Asia, and are prepared in a variety of ways. The taste can be bitter if they are not cooked long enough, in Asian dishes bamboo shoots are often used (you can see it in almost every ramen bowl) and of course, they are good for you as they come with lots of health benefits.

    Goya (Bitter Melon/Gourd)

    ゴーヤサラダ (Bitter gourd salad)

    The bitter melon, also known as bitter gourd is rich in vitamins, zinc and magnesium. iron, calcium and is known as a super food! Goya is a vegetable essential in the Okinawan cuisine being used in the goya champuru(soul food of Okinawa) and many other dishes.

    You can also mix it in your smoothie, but be careful if you`re not in food terms with bitter food. I usually eat it in salads and sprinkle it with some lemon juice. There are apparently ways in which to cook it to make it less bitter and among many other benefits, it makes your skin glow and prevents fatigue !

    Okura (Okra – Lady Fingers)


    When cooked briefly, and whole, the result is very different from cooking sliced okra – when sliced, the vegetable will become slimy and gooey. They are healthy but, again, not very tasty.

    Mitsuba (三つ葉)-The Japanese Wild Parsley


    Mitsuba is written with the kanji 三(san which means three)and 葉(ha which is leaf), so it literally means three leaves. The leaves grow on skinny stems and it resembles the parsley called Giant of Italy.

    It can be added in soups, salads, pasta etc. What I like to do is cut the herb and either make a detoxifying mitsuba miso soup either mix it with my rice.
    Sometimes I make Oyakodon(chicken and egg rice bowl) and put some fresh Japanese Parsley on top. Simply delicious and super healthy ! Try making it yourself !

    Wasabi(ワサビ)- Japanese horseradish


    I think you all at least heard about wasabi. If by any chance you didn`t, Wasabi is a plant that grows in Japan and its taste is quite similar to hot mustard.
    The plant is usually grated using an おろし金(grated metal) or a tool made of dried Shagreen.

    You can find wasabi anywhere in Japan and personally, I use it in my everyday meals. If you go to a sushi restaurant, you`ll find many people(not only foreigners, but Japanese citizens , too) mixing the wasabi with soy sauce to make it a sauce for dipping their sushi. However, the correct way to do it is to take your piece of sushi and dip it in the soy sauce after placing a small amount of wasabi on it(not mixing the wasabi with the soy sauce). Although, I must admit that personally,I don`t feel that much of a difference and it`s more convenient to just mix it instead.

    Some healthy snacks easy recipes..

        Yasai stick


        In Japan, the vegetable sticks are called 野菜スティック(Yasai stick; yasai means vegetable) – is quite a popular healthy snack that is being served in Japanese restaurants/bars. Cut the vegetables of your choice(I usually use daikon, cucumbers, celery and carrots) and use two small plates for your sauces. What I use is miso for one plate and for the other people usually use mayonnaise. But! What I do is mix some wasabi with mayonnaise and it creates the perfect balance ! You can also mix the miso with mayonnaise and some cayenne pepper powder!
        Another thing I love to eat and would definitely recommend making it:

        The Avocado Nori snack! (nori is a type of seaweed)
        The key is wasabi!
        I cut the avocado in small pieces, mix soy sauce and wasabi on a plate, then put it on the sliced avocado, placing some nori on top! Easy and simply delicious!

        The Daiyo Wasabi Farm of Nagano Prefecture is the world`s largest commercial wasabi farm and quite a popular tourist location. Besides Nagano, Japan has another 3 main places where you can find wasabi cultivation and those are the Izu Peninsula in Shizuoka Prefecture, Iwate Prefecture and Shimane Prefecture(well-known for hikimi wasabi).
        Try it out for a high-quality wasabi and a great experience here, in Japan.

    Japanese kinoko (キノコ)- Japanese Mushrooms

    秋 キノコ たくさん 水彩

    Mushrooms are called Kinoko in Japanese and I tell you, Japan has a wide-range of mushrooms !
    They are frequently used in the Japanese cuisine and shiitake, maitake, bunashimeji,matsutake, enoki, hiratake, eringi, nameko are some of the most popular ones.
    The Japanese kinoko can most of the times be used when making Takikomi Gohan(seasoned steamed rice with meat and vegetables), a very easy, nutritious and yummy dish to try out!
    The most used types of mushrooms in Japan- additional information


        Shiitake– are probably the most popular when it comes to Japan`s culinary world. You can use them in boiled dishes, soups, rice etc. and they can are available either fresh or dried!

        Maitake(the dancing mushroom) – also known as the king of mushrooms or hen of woods is very delicious eaten fried and not only that, but it is also well-known for its medicinal benefits as it can stimulate the immune system and is used in traditional medicine for treating hypertension or diabetes.

        Enoki(the golden needle mushrooms)

        Enoki is a very thin long type of mushroom usually used in soups or nabe(hot-pot), but you can go creative as their texture and taste go well with almost every dish!

        Eringi– is a thick stem mushroom, very meaty that can be used in nabe or you can incorporate it in fried/grilled dishes, salads etc.
        Hiratake– the oyster mushroom is quite a common type of mushroom that has quite a few varieties. You can use it in pasta, rice, soups etc.
        Bunashimeji– crunchy with a firm texture and a nutty flavor , a very popular type of mushrooms here in Japan frequently used in noodles, hot pots etc. I like to mix it tofu, mirin and soy sauce and a bit of greens in a fry pan and it makes a delicious Japanese style dish! You should try it out!

        Matsutake– has a spicy aromatic fragrance and is not such a good idea to mix it with other types of mushrooms as this one has quite a peculiar taste.
        The flavor and texture is quite strange , but it goes perfect with the Japanese cuisine. Some of the dishes you can mix it with are rice, miso soup or you can simply grill the mushrooms or add it in your ramen!


        Nameko are mushrooms from the neba neba(sticky/slimy) series. Although neba neba may not look to attractive, the dishes with such a texture are famous for their healthy benefits and have been used in Japan for centuries. They are usually low in calories, easy to digest and despite the appearance, very tasty!

        The nameko mushrooms also have this sticky texture and go well with miso soup or soba(buckwheat noodles). Besides nameko you can also add toppings such as tororo(made from grating yam), wasabi, tsuyu sauce, okra, natto and some greens in your soba noodles. Tororo soba is very easy to make and you can eat it either hot or cold. I actually had hot tororo soba recently for the first time during my trip to Hakone and is simply delicious ! Soba noodles work well with any season and tororo is definitely my number one !

    Natto(納豆)-Fermented Beans


    Well, this is one food not so loved by foreigners. This traditional food is made fermented soybeans and the smell can literally knock you out! Natto has a strong flavor ,but probably what most people dislike about it is the sticky texture and the powerful smell. For first timers, I recommend trying the 中chuu-middle and 大dai-big beans, mix the karashi mustard and the soy sauce only a little and add it as a topping for your rice. Natto sushi, toast or omelette are also 3 of my recommendations.

    Natto is super healthy and super nutritious but is recommended not to eat more than two packs per day as it contains a lot of proteins. It is good for the skin, promotes weight loss and is a good source of iron, vitamin and Calcium, so you should at least try it once before saying no.

    So what do you think? Better than you thought, right? Next time you encounter any, don`t hesitate and just try! Once you get the taste of it, you`ll broaden your nutrition horizons and enlighten your taste buds with new and unique flavors.

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