Daikon :: Giant White Radish

This distinctive large carrot-shaped white radish is rich in vitamins and fibre, with a crisp, peppery taste. The leaf and stem contain more vitamin C, calcium and iron than the root. Daikon is eaten in a variety of ways including simmered dishes, salads and hotpot dishes. It can also be eaten either grated (daikon oroshi) or as pickles (takuan). Grated daikon with soy sauce is a common garnish on grilled fish, steaks or hamburgers, and is a common ingredient in salads. Kaiware (daikon sprouts) are a common garnish for sushi and salads.

Gobo :: Burdock Root

A thick brown root with a distinctive earthy flavour, gobois extremely low in calories and has a high dietary fibre content that can help lower cholesterol. It is so healthy that it is thought of as a medicine rather than a vegetable in China. In Japan, it is often eaten after soaking it in vinegar to remove the bitter taste. Kinpiragobo is a popular dish made from thin slices of gobo, cooked with carrots. It also goes well with pork in misosoup (tonjiru).

Hakusai :: Chinese Cabbage

Many varieties of green vegetables are cultivated in Japan from winter to spring, as they are vulnerable to the intense heat of summer. Hakusai contains an abundance of carotene and vitamin C, and is said to provide protection from the flu. Often used in stir fries or boiled in soup, because hakusai loses a lot of volume when it is cooked, meaning that a whole multitude of vitamins can be taken in by eating a lot in a single meal.

Kabocha :: Japanese Pumpkin

With a dark green skin and sweet orange flesh,kabocha is often simmered in soy sauce to make a tender and delicious side-dish. It is also a popular vegetable at summer barbecues, as it is delicious when lightly toasted, and it is a common ingredient in vegetable tempura. Not only tasty, but healthy as well,kabocha is rich in beta carotene, iron and vitamin C. Most delicious when enjoyed in early autumn, its taste is associated in Japan with the change of seasons.

Kabu :: Japanese Turnip

The most common Japanese turnip is the small white, globe-shaped kabu, which has a tender texture, sweet flavour and is ideal for salads, soups, stir-fries or pickling. The leaves and stalks of certain varieties ofkabu, in particular the green, leafy nozawana turnip, are also harvested for pickling or for use in cooking. There are also a number of varieties of red-skinned kabu, which retain their deep, rich colour even after cooking.Kabu is rich in both protein and calcium.

Komatsuna :: Mustard Spinach

A green vegetable, which contains five times the level of calcium of normal spinach, komatsuna is a valuable source of vitamins and minerals. Although it can be grown throughout the year, komatsuna is commonly eaten in winter, and is said to strengthen the body's resistance to colds and flu. The flavour of the leaves grows stronger and hotter the longer they are allowed to mature. Komatsuna can be used in soups, o-hitashi (cooked, dressed leave), aemono (cooked salad) or stir-fries.

Negi :: Welsh Onion

Negi has a strong garlic-like aroma and flavour, and is a staple of Japanese cuisine, often used to remove the odour of raw fish and meat. Kizami negi (choppednegi) are sprinkled over udon, soba and ramen noodle dishes and are used in nabe hotpot dishes, hiyayakko (chilled tofu) as well in miso soup as a garnish. It is commonly grilled with skewered chicken to make the popular dish, yakitori.

Renkon :: Lotus Root

With a reddish-brown skin, white flesh and a satisfying crisp bite, renkon lotus root is an excellent source of vitamin C, with just 100 grams of the vegetable providing the daily recommended amount. Slicedrenkon has a distinctive pinwheel shape, with a number of holes in it. These holes are seen as representing a bright future ahead, and renkontherefore features in the special o-sechi ryori eaten at New Year in Japan. Renkon is enjoyed in Japan in winter and early spring.

Satoimo :: Taro Root

Satoimo is recognisable for its brown fibrous skin and greyish flesh. It does not have a strong flavour, but has a soft and slightly sticky texture that is pleasant to eat.Satoimo is rich in protein and its stickiness is said to help lower blood pressure and to reduce blood cholesterol levels. It is used in soups, simmered or stewed with meat and fish. Considered lucky, satoimois often eaten as part of the special New Year o-sechi ryori cuisine.

Shungiku :: Chrysanthemum Leaves

Rich in minerals and nutrients such as carotene, vitamins B2 and C, iron and calcium, shungiku is notable for its fragrant aroma. Although not widely available in the West, the leaves and stems of the chrysanthemum are a very common addition to a large variety of Japanese cuisine, particularly in winter dishes such as nabe hotpots and sukiyaki. Alternatively, they can be delicately fried in batter to make tempura. The young leaves also make a tasty addition to salads.

Yamaimo :: Yam

Cultivated in Japan since the Stone Age, yamaimoprovides high levels of vitamin C and B1. Varieties ofyamaimo include nagaimo (Chinese yam), ichoimo (ginkgo yam, so called because the end of the plant spreads out like a ginkgo leaf) and round yamatoimo (Japanese yam). Yamaimo is often grated to make tororo paste, which can be placed on wheat rice to make mugitoro gohan, diced tuna sashimi to make yamakake and soba noodles for yamakake soba.