Chapter 7

Aomono no Bu (青物之部)
Vegetables


  1. NA 菜 (Rape or Mustard Plant)
  2. DAIKON 大根 (Japanese radish - Raphanus sativus Var. longipinnatus)
  3. GOBÔ 牛房 (Burdock Root - Arctium lappa)
  4. FU ふ (wheat gluten)
  5. TÔFU たうふ (Bean Curd)
  6. KON'NYAKU 蒟蒻 (Devil’s Tongue Gelatin - Amorphophallus konjac )
  7. JÔYO 薯蕷 (Mountain Yam - Dioscorea japonica , aka yama no imo or nagaimo)
  8. SATOIMO 里芋 (Taro - Colocasia esculenta)
  9. KUWAI 鳥芋 (Spikerush - Eleocharis )
  10. HASU 蓮 (Lotus - Nelumbo nucifera)
  11. FUKI ふき (Butterbur - Petasites japonicus)
  12. MYÔGA めうが (Japanese Ginger - Zingiber mioga)
  13. TANPOPO たんぽぽ (Dandelion - Taraxacum)
  14. YOMEGAHAGI よめがはぎ (YOMENA - Aster yomena)
  15. YOMOGI蓬 (Japanese mugwort - Artemisia indica Var. maximowiczii)
  16. KUSAGI 常山 (Harlequin Glorybower - Clerodendrum trichotomum)
  17. HAKOBE はこべ (Chickweed, aka Stichwort - Stellaria)
  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)
  20. TSUKUSHI 土筆 (SUGINA, aka Horsetail - Equisetum arvense)
  21. UDO独活 (Japanese Spikenard - Aralia cordata)
  22. WARABI 蕨 (Bracken - Pteridium aquilinum)
  23. BÔFÛ (Saposhnikovia divaricate)
  24. SUBERIHIYU すべり莧(Purslane - Portulaca oleracea)
  25. AKAZA 藜 (Goosefoot - Chenopodium album Var. centrorubrum)
  26. AZAMI 薊 (Thistle - Cirsium)
    • Used in the same way as akaza. The root is also good. Use as gôbô.
  27. TADE たで (Persicaria)
  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)
  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. HÔKIKUSA ははき草 (TONBURI, aka Ragweed - Bassia scoparia)
  32. CHISHA 苣 (Lettuce)
  33. KAWAJISHA 川ちしや (Water Speedwell - Veronica anagallis-aquatica)
  34. SHIRO'URI 白瓜 (Oriental Pickling Melon - Cucumis melo var. conomon)
  35. KARA'URI 甜瓜 (MAKUWA’URI, aka Korean Melon - Cucumis melo L. var. makuwa)
  36. KYU'URI 木瓜 (Cucumber - Cucumis sativus)
  37. KAMO'URI 冬瓜 (Winter Melon, aka Wax Gourd - Benincasa hispida)
  38. KARASU'URI 烏瓜 (Japanese Snake Gourd - Trichosanthes pilosa)
  39. YÛGAO 夕かほ (Bottle gourd - Lagenaria siceraria Var. hispida)
  40. NASUBI 茄子 (Eggplant, aka Aubergine - Solanum melongena)
  41. SASAGE ささぎ (Black-eyed pea - Vigna unguiculata)
  42. KUKO くこ (Chinese boxthorn, aka Gojiberry - Lycium chinense)
  43. UKOGI うこぎ (Siberian ginseng - Lycium chinense)
    • Used in the same way as kuko.
  44. NIRA にら (Garlic chives - Allium tuberosum)
  45. NINNIKU 蒜 (Garlic - Allium sativum)
  46. NEBUKA 根深 (NEBUKA-NEGI, aka Bunching Onion - Allium ampeloprasum)
  47. HITOMOJI 葱 (Spring Onion, Welsh Onion - Allium fistulosum)
  48. ASATSUKI あさつき (Chive - Allium schoenoprasum Var. foliosum)
  49. NOBIRU 野びる (Allium macrostemon)
  50. TAKE NO KO 竹子 (Bamboo shoots)
  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)
  54. WASABI わさび (Wasabia japonica)
  55. TOKORO ところ (Yam - Dioscorea)
  56. KUZU NO KO くずの粉 (Japanese Arrowroot, aka Kudzu, Flour - Pueraria montana Var. lobata)
  57. BOTAN NO HANA 牡丹の花 (Tree peony Blossom - Paeonia suffruticosa)
  58. SHAKUYAKU NO HANA 芍薬の花 (Peony Blossom - Paeonia lactiflora)
  59. KUCHINASHI NO HANA 口なしの花 (Gardenia Blossom - Gardenia jasminoides)
  60. KANZÔ 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)
  62. NÔZEN NO HANA のうぜんの花 (Chinese Trumpet vine - Campsis grandiflora)
  63. NINDÔ NO HANA 忍冬のはな (Japanese Honeysuckle, aka Suikazura - Lonicera japonica)
  64. SUMÔTORI NO HANA すまふ取の花 ("Sumo wrestler" blossom, aka China Violet or Viola Patrinii)
  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)
  67. UME (Japanese Plum - Prunus mume)
  68. YAMAMOMO 楊梅 (Mountain Peach, aka Japanese Bayberry - Morella rubra)
  69. SHISO しそ (Perilla - Perilla frutescens Var. crispa)
  70. YU 柚 (Citron - Citrus junos)
  71. MOYASHI もやし (Bean sprouts)
  72. FUJI NO HA 藤葉 (Wisteria leaf - Wisteria floribunda)
  73. HÔRENSÔ はうれん (Spinach - Spinacia oleracea)
  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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