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What Are Japanese Aromatic Vegetables?
In Japanese cuisine, aromatic vegetables—often called “koumi-yasai”—are ingredients that add flavor, fragrance, and health benefits. They are used in small amounts but play a big role in enhancing both taste and wellness.
Why Use Aromatic Herbs in Cooking?
- Boost natural flavors without adding excess salt or fat
- Stimulate digestion and appetite
- Provide antibacterial, anti-inflammatory, and antioxidant effects
12 Japanese Herbs and Aromatic Vegetables You Should Know
1. Shiso (Perilla Leaf)
A mint-like leaf with a refreshing aroma. Commonly used in sushi, salads, and tempura. Rich in calcium, iron, and polyphenols.
2. Myoga (Japanese Ginger Bud)
Known for its sharp, zesty flavor. Often served sliced over cold noodles or tofu. Aids digestion and reduces fatigue.
3. Ginger (Shoga)
A classic root with warming properties. Used in soups, stir-fries, and teas. Anti-nausea and anti-inflammatory.
4. Wasabi (Japanese Horseradish)
Famous for its spicy kick. Often paired with sashimi and sushi. Known for antibacterial properties.
5. Mitsuba (Japanese Wild Parsley)
A tender, aromatic green used in soups and egg dishes. Contains potassium and vitamin K.
6. Negi (Japanese Scallion)
Used as a garnish or stir-fry base. Supports immunity and warms the body.
7. Yuzu (Japanese Citrus Peel)
The peel is often grated into sauces or soups for a bright citrus note. High in vitamin C.
8. Sansho (Japanese Pepper)
Has a tingling, citrusy spice. Used in grilled eel and noodle dishes. Stimulates appetite and circulation.
9. Ume (Pickled Plum)
Used in rice balls and as a side dish. Packe
