- Main Ingredient
- Vegetables
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枝豆
Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, natto, or kinako—which are all made from mature soybeans—edamame are enjoyed as a fresh, lightly sweet, and tender snack.
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けんちん汁
Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.
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筍
A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used in tempura, soups, simmered dishes, and mixed rice.
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糠漬け
Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in rice bran. Other types of pickles like “asazuke” also exist.
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ポテサラ
In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with mashed potatoes mixed with mayonnaise, cucumber, carrot, and sometimes ham, each restaurant often adds its own twist.