Maitake mushrooms are consumed as a food and in traditional Asian medicine. It positively...
Shiitake has an intense savory taste and a meaty texture. It’s a versatile fungus...
King oyster mushrooms are large, meaty mushrooms with thick stems. King oyster mushrooms, also known...
A grassy and mildly bitter green vegetable, shungiku, or chrysanthemum greens are eaten raw...
Enoki has long white stalks and small caps that grow in clusters. It’s a...
Nameko are small fungi with a shiny gelatinous covering. The Japanese eat the slippery,...
Gobo, or burdock root, is a type of root vegetables and has many valuable...
With dark green leaves that are rich in calcium, Komatsuna (Japanese mustard spinach) is...
Prized by the Japanese for its distinct aromatic odor and flavor, Matsutake mushrooms are...
Mitsuba or Japanese wild parsley has a celery-like flavor with a slightly bitter taste...
Crunchy, delicate flavored, lotus root is an edible rhizome (root) of the lotus plant...
Flat-leaf garlic chives add a mild garlicky flavor to stir-fries, stews, noodles, gyoza fillings,...