Vegetable Technique

Kabocha no Nimono — Simmered Japanese Pumpkin (かぼちゃの煮物)

Kabocha no nimono (かぼちゃの煮物, 'simmered pumpkin') is the Japanese preparation of kabocha squash (Cucur…

Kinpira Gobo — The Braised Burdock Root Technique (きんぴらごぼう)

Kinpira gobo (きんぴらごぼう) is the Japanese preparation of burdock root (gobo) — thinly julienned, stir-f…

Renkon — Lotus Root Preparation Techniques (蓮根)

Renkon (蓮根, lotus root, Nelumbo nucifera) is one of Japanese cuisine's most visually distinctive veg…

Takenoko — Bamboo Shoot Preparation and Seasonal Urgency (筍)

Takenoko (筍, bamboo shoot) is Japan's most urgently seasonal ingredient — the new shoots of madake (…

Yaki-Nasu — Japanese Grilled Eggplant Technique (焼き茄子)

Yaki-nasu (焼き茄子, grilled eggplant) is one of Japanese cuisine's most important vegetable preparation…