Chapter 7

Aomono no Bu (青物之部)
Vegetables

1. NA 菜 (Rape or Mustard Plant)

  • Shiru

  • Karashi–ae

  • Sake iri

  • KUKI (stem)

    • Iri tori

    • Dried

    • Various other uses

2. DAIKON 大根 (Japanese radish – Raphanus sativus Var. longipinnatus)

  • Shiru

  • Namasu

  • Nimono

  • Kōnomono

  • Dried

  • Various other uses.

3. GOBŌ 牛房 (Burdock Root – Arctium lappa)

  • Shiru

  • Aemono

  • Nimono

  • Mochi

  • Kōnomono

  • Chagashi (tea candy)

  • Various others.

4. FU ふ (wheat gluten)

  • Shiru

  • Nimono

  • Sashimi

  • Kushiyaki

  • and various sakana

5. TŌFU たうふ (Bean Curd)

  • Shiru

  • Dengaku

  • Udon

  • Fuwafuwa dōfu

  • Kōridōfu

  • Ise dōfu

  • Rokujō

  • Chaya

  • Kijiyaki

  • YUBA:

    • Shiru

    • Chagashi (tea candy)

    • Nimono

    • Various other uses

6. KON'NYAKU 蒟蒻 (Devil’s Tongue Gelatin – Amorphophallus konjac)

  • Sashimi

  • Namasu

  • Nimono

  • Kushiyaki

  • Korobakashi

  • Shiru

  • Congealed suimono

  • Kashi

7. JŌYO 薯蕷 (Mountain Yam – Dioscorea japonica, aka yama no imo or nagaimo)

  • Shiru

  • Nimono

  • Chagashi (tea candy)

  • Imo zake

  • Mochi

  • Sōmen

  • Various other uses.

8. SATOIMO 里芋 (Taro – Colocasia esculenta)

  • Shiru

  • Nimono

  • Kōnomono

  • TŌIMO NO KUKI (Taro stem):

    • Namasu

    • Aemono

    • Su sai

9. KUWAI 鳥芋 (Spikerush – Eleocharis)

  • Nimono

  • Chagashi

  • KUROGUWAI (Black Kuwai – Eleocharis kuroguwai):

    • Hiyashimono

10. HASU 蓮 (Lotus – Nelumbo nucifera)

  • Nimono

  • Namasu

  • Kashi

  • Hiyashimono

  • Lotus root (HAE):

    • Chagashi (tea candy)

    • Ken are good.

11. FUKI ふき (Butterbur – Petasites japonicus)

  • Shiru

  • Aemono

  • Nimono

  • Kōnomono

  • FUKI NO TŌ (Butterbur buds):

    • Sakana

12. MYŌGA めうが (Japanese Ginger – Zingiber mioga)

  • Shiru

  • Namasu

  • Sashimi

  • Aemono

  • Sushi

  • Pickled

  • and used in ken

  • MYŌGA TAKE NO KO:

    • Various

13. TANPOPO たんぽぽ (Dandelion – Taraxacum)

  • Aemono

  • Niiro

  • Shiru

  • Tanpopo flowers may be used for sashimi

14. YOMEGAHAGI よめがはぎ (YOMENA – Aster yomena)

  • Shiru

  • Aemono

  • Niirosu

  • Sashimi

15. YOMOGI蓬 (Japanese mugwort – Artemisia indica Var. maximowiczii)

  • Shiru

  • Mochi

16. KUSAGI 常山 (Harlequin Glorybower – Clerodendrum trichotomum)

  • Shiru

  • Aemono

  • Niiro

17. HAKOBE はこべ (Chickweed, aka Stichwort – Stellaria)

  • Shiru

  • Aemono

18. NAZUNA なづ菜 (Shepherd's Purse – Capsella bursa–pastoris)

  • It can be used the same as HAKOBE.

19. SERI 芹 (Japanese Parsley – Oenanthe javanica)

  • Shiru

  • Aemono

  • Seri yaki

  • Namasu

  • Iri tori

  • It is the same as MITSUBASERI

20. TSUKUSHI 土筆 (SUGINA, aka Horsetail – Equisetum arvense)

  • Shiru

  • Niiro

  • Su sai

21. UDO 独活 (Japanese Spikenard – Aralia cordata)

  • Shiru

  • Namasu

  • Aemono

  • Vinegared udo

  • Kōnomono

22. WARABI 蕨 (Bracken – Pteridium aquilinum)

  • Shiru

  • Dried Niiro

  • Aemono

  • WARABIKO (Warabi flour) is used in mochi.

23. BŌFŪ (Saposhnikovia divaricate)

  • Namasu

  • Sudzuke

  • Ken

24. SUBERIHIYU すべり莧 (Purslane – Portulaca oleracea)

  • Hiya jiru

  • Sashimi

  • Aemono.

  • TŌHIYU (Chinese Hiyu):

    • Aemono

25. AKAZA 藜 (Goosefoot – Chenopodium album Var. centrorubrum)

  • Aemono

  • Su sai

26. AZAMI 薊 (Thistle – Cirsium)

  • Used in the same way as AKAZA. The root is also good. Use as GŌBŌ.

27. TADE たで (Persicaria)

  • Karami

  • Pickled

  • Dashi

28. KARASHI NO HA からしの葉 (Japanese Mustard Leaf – Brassica juncea)

  • Aemono (used anywhere for touch of green).

29. KESHI NO HA 芥子の葉 (Poppy Leaf – Papaver somniferum)

  • Su sai

  • Aemono

30. MAME NO HA 大豆の葉 (Soybean leaf)

  • Aemono, but boil out the acrid taste and then grind it with a mortar (suji) and pestle (usu).

  • AOMAME (Soybean):

    • Namasu and various other uses are good.

31. HŌKIKUSA ははき草 (TONBURI, aka Ragweed – Bassia scoparia)

  • Aemono

  • Su sai

32. CHISHA 苣 (Lettuce)

  • Shiru

  • Sashimi

  • Aemono

  • TŌCHISHA (Chinese Lettuce):

    • Namasu

33. KAWAJISHA 川ちしや (Water Speedwell – Veronica anagallis–aquatica)

  • Sashimi

34. SHIRO'URI 白瓜 (Oriental Pickling Melon – Cucumis melo var. conomon)

  • Shiru

  • Namasu

  • Kōnomono

  • Dried

35. KARA'URI 甜瓜 (MAKUWA’URI, aka Korean Melon – Cucumis melo L. var. makuwa)

  • Namasu

  • Kōnomono

  • Shiru

  • Dried

36. KYU'URI 木瓜 (Cucumber – Cucumis sativus)

  • Namasu

  • Mikawa ae

  • Kōnomono

37. KAMO'URI 冬瓜 (Winter Melon, aka Wax Gourd – Benincasa hispida)

  • Shiru

  • Namasu

38. KARASU'URI 烏瓜 (Japanese Snake Gourd – Trichosanthes pilosa)

  • Kōnomono

  • KARASU'URI seeds are good in tamazusa and also as sakana and kashi

39. YŪGAO 夕かほ (Bottle gourd – Lagenaria siceraria Var. hispida)

  • Shiru

  • Sashimi

  • YŪGAO seeds are [used in] tamazusa

40. NASUBI 茄子 (Japanese Eggplant, aka Aubergine – Solanum melongena)

  • Shiru

  • Sashimi

  • Maruni

  • Aemono

  • Kōnomono

  • Shigiyaki

  • Various uses for cut and dried eggplant

41. SASAGE ささぎ (Black–eyed pea – Vigna unguiculata)

  • Shiru

  • Niiro

  • Aemono

  • Also SASAGE leaves and seeds are used in nimono.

42. KUKO くこ (Chinese boxthorn, aka Gojiberry – Lycium chinense)

  • Shiru

  • Aemono

  • Niiro

  • Sashimi

  • Mochi

  • Tea

43. UKOGI うこぎ (Siberian ginseng – Lycium chinense)

  • Used in the same way as KUKO

44. NIRA にら (Garlic chives – Allium tuberosum)

  • Shiru and aemono

45. NINNIKU 蒜 (Garlic – Allium sativum)

  • Shiru

  • Sashimi

  • Namasu

  • Miso

  • Suikuchi

46. NEBUKA 根深 (NEBUKA–NEGI, aka Bunching Onion – Allium ampeloprasum)

  • Shiru

  • Iritori

  • Sashimi

  • Sugiyaki

47. HITOMOJI 葱 (Spring Onion, Welsh Onion – Allium fistulosum)

  • Shiru

  • Aemono

  • Su ae

  • Namasu

  • Sashimi

48. ASATSUKI あさつき (Chive – Allium schoenoprasum Var. foliosum)

  • Namasu

  • Sashimi

49. NOBIRU 野びる (Allium macrostemon)

  • Sashimi

  • Aemono

50. TAKE NO KO 竹子 (Bamboo shoots)

  • Shunkan

  • Shiru

  • Karashiae

  • Kōnomono

  • Sashimi

  • Sushi

  • Pickled

  • Roasted

  • Various uses steamed

  • YOSHINO TAKE NO KO are also used, as are ASHI NO KO.

51. NIGATAKE NO KO (Sprouts of MADAKE, aka Giant Timber Bamboo – Phyllostachys bambusoides)

  • Used roasted in their skin

52. TARA NO WAKAME たらの若め (Japanese Angelica–tree Shoots – Aralia elata)

  • Used like UDO

53. MATATABI またたび (Silver vine – Actinidia polygama)

  • Sashimi

  • Pickled

  • The leaves are also used in sashimi

54. WASABI わさび (Wasabia japonica)

  • Karami

  • Suikuchi

  • Shiru

55. TOKORO ところ (Yam – Dioscorea)

  • Nimono

  • Kashi

56. KUZU NO KO くずの粉 (Japanese Arrowroot, aka Kudzu, Flour – Pueraria montana Var. lobata)

  • Sprinkle in nimono

  • Sōmen

  • Suisen

  • Suiton

  • Kinton

  • Yakimochi (grilled mochi)

  • Kuzumochi

57. BOTAN NO HANA 牡丹の花 (Tree peony Blossom – Paeonia suffruticosa)

  • Sashimi

  • Dried

  • Niiro

  • Su ae

58. SHAKUYAKU NO HANA 芍薬の花 (Peony Blossom – Paeonia lactiflora)

  • Used just like botan no hana.

59. KUCHINASHI NO HANA 口なしの花 (Gardenia Blossom – Gardenia jasminoides)

  • Sashimi

  • Niiro

60. KANZŌ NO HANA 萱草花 (Orange Daylily Blossom – Hemerocallis fulva)

  • Sashimi

  • Niiro

  • The leaves are also good as sashimi. Use the ones about 1 sun 4~5 bu (~4.5 cm). Oral traditions exist.

61. KIKU NO HANA 菊のはな (Chrysanthemum Blossoms – Chrysanthemum morifolium)

  • It is good as sashimi

62. NŌZEN NO HANA のうぜんの花 (Chinese Trumpet vine – Campsis grandiflora)

  • Sashimi

  • Niiro

63. NINDŌ NO HANA 忍冬のはな (Japanese Honeysuckle, aka SUIKAZURA – Lonicera japonica)

  • Dried

  • Niiro

64. SUMŌTORI NO HANA すまふ取の花 ("Sumo wrestler" blossom, aka China Violet or Viola Patrinii)

  • Sashimi

65. JUNSAI じゅんさい (Water Shield – Brasenia schreber)

  • Blanched and then used for sashimi

66. GINNAN 銀杏 (Gingko nut – Gingko Biloba)

  • Nimono

67. UME (Japanese Plum – Prunus mume)

  • Pickled

  • Irizake

68. YAMAMOMO 楊梅 (Mountain Peach, aka Japanese Bayberry – Morella rubra)

  • Sudzuke

  • Hiyashimono

  • Kashi

69. SHISO しそ (Perilla – Perilla frutescens Var. crispa)

  • Shiru

  • Sudzuke

70. YU 柚 (Citron – Citrus junos)

  • Ken

  • Yumiso

  • Suikuchi

  • Yubeshi

  • In sake

  • Also the leaves.

71. MOYASHI もやし (Bean sprouts)

  • Shiru

  • Sakana

72. FUJI NO HA 藤葉 (Wisteria leaf – Wisteria floribunda)

  • Shiru

  • Niiro

  • Aemono

73. HŌRENSŌ はうれん (Spinach – Spinacia oleracea)

  • Niiro

  • Su sai

  • Shiru

  • Aemono

74. BENI NO HANA べにの花 (Safflower – Carthamus tinctorius)

  • Niiro

  • Su sai

  • Use it when it is approximately 3 sun [9cm])

75. AOMUGI 青麦 (Green barley grass)

  • Garnish (uwaoki) for shiru (Use when it is approximately 3 sun [9 cm])

 

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