yakumi1

Yakumi

“Yakumi” means condiments. We usually use this for toppings or serves at the tables.

yakumi

Today, I would like to introduce Japanese Yakumi.

Asatsuki

asatsuki

There are 3 kinds of leeks in Japan, Asatsuki, Wakegi and small leeks.

They are so similar that even Japanese can’t really them distinguish.

The thicker they are, the spicier and stronger smell.

wakegi

Asataki is for food’s topping, small leeks and wakegi are often used as a topping for noodles.

Mitsuba

mitsuba

Mitsuba means 3 leaves. This is Japanese hornwort, wild chervile. 

We use this as a topping for stews, as a garnish noodles on top and miscellaneous stews.

This herbs with a mild flavor and crisp texture. 

Gyouja ninniku

Gyouja ninniku

“Gyouja” means mountain ascetic, “ninniku” means garlic. This is wild garlic, Alpine leek.
Have you ever seen this herb ? 

Mountain ascetics don’t permit to eat garlic because it increases their sexual stamina, but only this herb is allowed.
So, it is named Gyouja ninniku.
These grow in high mountains only. We rarely see them in Tokyo.

Gyouja ninniku

We usually eat them with tempura, or dipped into soy sauce.

Kinome

sansho

Kinome is a young Sansholeaf.

This is used as a topping for soups or seasoned rice with vegetables. Tapped this in both palms then placed on top of foods, it is more aroma!

Shin Shouga

Ginger

Do you know Shin-Godzilla?  “Shin” means fresh. 
Shin shouga appears during the summer season is called fresh ginger, distinguish it from regular ginger.It is less pungent and more crunchy.

gari
beni shouga

When you have eaten sushi in real Japanese sushi restaurant,
It’s always served with sushi. The red one is called “Beni-shouga”

This has bacteriocidal effect and refreshes the mouth.

Myouga

Myouga

“Myouga” is also “mioga”,  original Japanese ginger.

Myoga has a distinct aroma and bitter taste, is often used as a topping for somen noodles and tofu.

Daikon Oroshi

daikon oroshi

“Daikon” means Japanese radish. “Orohi” means grating. Red one is called “Momiji oroshi “. This is grated with carrots. 

Daikon oroshi is used many kinds of Japanese menus. It prevents to lie heavy on the stomach by oil and increases the appetite.

Citrus

This citrus is Aoyuzu, green yuzu. more bitter than yellow yuzu.
Lemon is often used abroad, but Japanese has its own original citrus fruits like this that work well with Japanese foods.  

We are sorry there are never overseas. 

kabosu

Therefore, we do not use lemons in the washoku.
I introduce this valuable Japanese citrus by movie later.

Kaiware daikon

kaiware daikon

“Kaiware daikon” means daikon sprouts. 

This is often used as a topping for sushi and soups because of its little bit pungent flavor and delight our eyes.

kaiware

There are also known as Kaiware-na or Toumyou.

Goma

sesame

“Goma” means sesame seeds.
It is the Japanese word of “Cheating” is “Goma kasu” . This “kasu” means sprinkling. (But, this is unusual verb)

Why “sprinkling sesame” means cheating?

gomaae

Japanese often sprinkles sesame on every foods, because it makes a bad dish taste better.

So, the “sprinkling of sesame” has turned into “cheating” meaning.

I introduced apart of Japanese Yakumi. As these are only vegetables, healthy, and tasty.

Next, I would introduce the other kinds of Yakumi 😉

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