Bamboo Shoots (Yude Takenoko)
The young shoots of the bamboo tree are a good source of fiber.
The preparation of fresh shoots is complicated, so we recommend
boiled ones, which are most commonly available canned. Boiling
releases an amino acid that leaves a white residue on the surface
of the shoots. You may prefer to rinse this off before using.
Burdock Root (Gobo)
This fiber-rich vegetable should be soaked in vinegared water
immediately after scarping the skin to percent discoloration
and remover bitterness. Burdock root has an appealing crunchiness
and is a common ingredient in soups and simmered, deep=fried,
and stir-fried dishes.
Chrysanthemum Leaves (Shungiku)
These edible leaves are not to be mistaken with those of the
chrysanthemum grown for flower display. A rich source of vitamin
C, carotene, calcium, and iron, chose lush green bunches that
have thin stems. Avoid overcooking these tender leaves. Used
in salads, soups, and nabe dishes.
Rich in vitamin C, daikon contains active enzymes that aid in
digestion. Select those that feel heavy and have lustrous skin
and fresh-colored leaves. Raw daikon is often eaten in salads
and as pickles, or grated for use as a condiment. Daikon also
is used in soups and simmered dishes.
Daikon Radish Sprouts (Kaeware)
There are the young shoots of the daikon radish. Daikon spouts
are used to add a touch of green and a bit of spiciness to salads,
hand-rolled sushi and sashimi.
Dried or Instant Wakame Seaweed
Among seaweeds, wakame contains a high amount of calcium. It
also is rich in vitamins B1, B2, and C, as well as iron and
iodine. Dried wakame must first be reconstituted in water. It
is used in salads, soups, and simmered dishes. Instant wakame
can be used straight form the package in soups and simmered
Dried Shaved Bonito Flakes (Hana Katsuo)
Bonito that has been boiled and then dried is shaved into fine
strands or short, slightly thicker flakes directly on top of
salads, and chilled tofu (Hiyayakko) as an aromatic garnish,
while the flakes are used to make dashi.
Dried shiitake are generally preferred to fresh because they
are more flavorful. They must be reconstituted by soaking in
lukewarm water. This soaking liquid will take on a savory flavor
and aroma and is often added as broth to soups and simmered
Dried Soba Noodles
Containing high-grade protein and vitamins B1 and B2, these
thin, tan noodles may be eaten hot of chilled. Made from a combination
of buckwheat and wheat of flour.
These noodles are made simply from wheat flour, salt and water.
Available in a variety of thickness, udon noodles are often
used in soups.
Enoki are rich in vitamins B1 and B2. Avoid over cooking. The
base of the stems should be cut off. Used in soups, salads,
and simmered and nabe dishes.
Ginger Root (Shoga)
With its pungent flavor and aroma, ginger root is a common sight
at any Asian grocer. Select roots taut, unwrinkled skin. As
needle-thin slivers, it can be used as a garnish for simmered
dishes, salads, and soups.
, 2 , 3
, 4 , 5