Dokudami / fish mint / fishwort

どくだみ
Houttuynia cordata

In the US, a tricolor variegated form called chameleon plant is commonly available for ornamental use (often marketed as a ground cover). When we say dokudami, it usually refers to the original form with green leaves, which are sometimes edged with dark red.

The Japanese name dokudami comes from an old expression that means to control/suppress poison, reflecting the plant's long history of remedy use despite the fact it is largely regarded as a weed that grows in shady sites with moist soil. As its alias juuyaku [lit. ten medicines] suggests, the plant is regarded as a useful home remedy for many purposes, including detoxification and cleansing wounds of infection as well as treating acne, eczema, burns, insect bites, bee stings, and so on. While the entire plant is considered effective, leaves, stems and flowers are often dried to make a tea or more concentrated decoction for routine consumption. The tea works as a diuretic.

Furaido onion / onion chippu / fried oinion

A handy, toasty and crunchy topping or deep-tasting ingredient for lots of Southeast Asian dishes and more. While widely available at Asian grocery stores, it is very easy to make at home under the sun or in the oven using remaining heat after cooking other dishes. Being homemade translates into flexibility -- using minimum oil and no additional salt in this case. Shallots and garlic can be prepared in the same way.

Whole recipe (21 g):
97 calories; 2.1 g protein; 2.2 g fat; 18.7 g carbohydrate; 15.3 g net carbs; 4 mg sodium; 2 mg cholesterol; 3.4 g fiber; 318 mg potassium

Okara-konnyaku / soybean pulp yam cakes

Okara-konnyaku is a hybrid of okara soybean pulp (rich in soluble fiber) and konnyaku yam cake (rich in non-soluble fiber), and has been around for more than a decade in Japan. It is mainly used as a meat substitute for health, weight loss and diet preference reasons. As with konnyaku, okara-konnyaku becomes very chewy after being frozen and defrosted. While konnyaku simply become fibrous after the same process or tofu becomes spongy (like koyadofu freeze-dried tofu after rehydration), okara-konnyaku takes on a meaty texture. Among dishes I have tried, it seems to work best when used like ground meat, especially poultry and pork. Because it is basically fiber, it is very filling by itself. Moreover, it does not cause any heartburn or upset stomach in people who are not accustomed to eating meat, such as myself. This would be a great option for those who routinely eat meat and want to cut back to reduce fat or calories or for other health reasons. You would not notice that your hamburger patties or meat loaf contains okara-konnyaku if the proportion is moderate.

You can find a number of preparation methods and ingredient proportions. Below is my current standard way of making okara-konnyaku at home.

100 g okara-konnyaku, boiled:
52 calories; 2.6 g protein; 1.4 g fat; 8.5 g carbohydrate; 2.0 g net carbs; 3 mg sodium; 0 mg cholesterol; 6.5 g fiber

100 g okara-konnyaku, defrosted:
63 calories; 3.1 g protein; 1.7 g fat; 10.4 g carbohydrate; 2.5 g net carbs; 3 mg sodium; 0 mg cholesterol; 7.9 g fiber

100 g okara-konnyaku, excess water removed:
86 calories; 4.3 g protein; 2.3 g fat; 14.0 g carbohydrate; 3.3 g net carbs; 4 mg sodium; 0 mg cholesterol; 10.7 g fiber

Mukago Japanese & Chinese yam aerial tubers

むかご
Aerial tubers of jinenjo Japanese yam (Dioscorea japonica)

While mukago technically means vegetative reproduction organs (including lily or allium bulbs), when referring to food it usually indicates the aerial tubers of Dioscoreaceae family yams. Jinenjo Japanese yam (Dioscorea japonica) and nagaimo Chinese yam (Dioscorea batatas) are common Dioscoreaceae family yams.

Kabocha pumpkin

Right: 赤皮栗かぼちゃ Akagawa kuri kabocha (Cucurbita maxima Duchesne "Red Kuri")
Left: 黒皮栗かぼちゃ Kurokawa kuri kabocha (Cucurbita maxima Duchesne)

Most kabocha grown and distributed today in Japan are improved varieties of kuri kabocha [lit. chestnut pumpkin] or seiyo kabocha [lit. Western pumpkin, Cucurbita maxima Duchesne], which were introduced to Japan in the late 19th century. The less commonly distributed nihon kabocha [lit. Japanese pumpkin, Cucurbita moschata Duchesne] arrived in Japan on a Portuguese ship via Cambodia and has deep grooves on its skin, as seen with the representative kiku kabocha [lit. chrysanthemum pumpkin] variety. Cambodia is said to be where the vegetable's Japanese name "kabocha" comes from. As a side note, kiku/nihon kabocha's true origin is Mexico, whereas kuri kabocha's roots are in Peru -- just two more examples of vegetables crisscrossing the globe.

Tamago no moto / egg yolk emulsion

This simple mixture of egg yolk and oil is often used to give fluffy texture and impart subtle richness. It also works as a moderate binder. For successful, creamy emulsification, add a small amount of oil to egg yolk at a time and whisk well. Otherwise, the two ingredients end up separating unhappily.

390 calories (whole recipe); 2.5 g protein; 41.0 g fat; 0 g carbohydrate; 0 g net carbs; 7 mg sodium; 211 mg cholesterol; 0 g fiber

111 calories (1 tbsp); 0.7 g protein; 11.7 g fat; 0 g carbohydrate; 0 g net carbs; 2 mg sodium; 60 mg cholesterol; 0 g fiber

Kumiage-yuba / fresh tofu skin

Kumiage-yuba is a type of fresh yuba tofu skin (beancurd sheets). It has a very silky, creamｙ texture that melts in your mouth. Making it requires only fresh additive-free tonyu soy milk and some water ... and lots of time.

In my case, 500 cc (about a pint) of soy milk yields only sixteen 20 cm/8" round sheets over 2+ hours. Each sheet takes several minutes to harvest, so think of it this way -- you have lots of time to take care of simple tasks in the kitchen, or even get some exercise in front of the stove! You won't regret the time you spend once you discover how delicate and tasty these simple creations can be.

Seri water dropwort

芹 (せり)
Oenanthe javanica

Seri is native to the Northern Hemisphere and Australia. In addition to growing near clean streams, seri is often found near rice paddies in Japan. The seri growing near streams is called mizuzeri [lit. water seri], and the one near rice paddies is called tazeri [rice field seri]. Tazeri is often treated as a (noxious) weed due to its vigorous growth. The vigor of the plant is said to be where its name comes from, at least phonetically. While written in different characters, seri means bidding at wholesale fish and produce markets, and seru, the verb form of seri, means to aggressively compete. In turn, it is one of the easiest vegetables to grow -- you can start with a bunch you buy at a grocery store, by keeping their stems in water for some days or weeks. If stems come with roots, even very short ones, success is almost guaranteed. Once roots are long enough, you can transplant seri to soil, either in a pot or in the ground. The plant will be happy as long as you keep it watered.

Koshian / silky azuki bean paste

An or anko sweetened azuki bean paste comes either as tsubuan with visible beans, or this silky version called koshian. Koshian highlights the natural sweetness of azuki beans and offers a smooth texture that matches the consistency of small, soft mochi-type sweets. Koshian is made in a similar way as shiroan white bean paste but involves fewer steps toward the end.

Whole recipe (approx. 530 g):
1,297 calories; 40.6 g protein; 4.4 g fat; 277.4 g carbohydrate; 241.8 g net carbs; 2 mg sodium; 0 mg cholesterol; 35.6 g fiber

Aoyose / chlorophyll extracted from green leaves

Aoyose [lit. blue/green put together] is a vegetable-based colorant commonly used at restaurants in Japan. From the following simple process -- much like an elementary school science class project -- you can obtain a smooth, dark green paste like an artist's paint that gives a vibrant note to a number of dishes. Just don't be shocked how little aoyose you actually get.

Ebi fureeku / shrimp flakes

I much prefer head-on shrimp over headless shrimp for taste and texture. They take a bit more time to devein and whatnot, but then you have shells and heads that make superb stock for any cuisine. They also add a stronger shrimp aroma and flavor when sauteed before the main ingredients. And when you end up having too many shells and heads, you can turn them into shrimp flakes, which are a great substitute for sakura ebi and other dried shrimp in a number of dishes.

Kaiware daikon / daikon radish sprouts

貝割れ大根
(かいわれだいこん)

A standard sprout in Japan that comes with crispy stems and a pungent taste, which naturally remind of  fresh daikon radish. It makes a great garnish for any dish, including steaks, grilled fish, hiyayakko chilled tofu, fried or grilled tofu, sashimi, miso soup and nimono simmered dishes, and works really well in temakizushi hand-rolled sushi, sandwiches, salads, sunomono with rice vinegar dressing, gomaae with sesame dressing ... the list is endless.

Kogomi ostrich fern fiddleheads & seiyo meshida lady fern fiddleheads

Kogomi fiddleheads of kusasotetsu ostrich fern (Matteuccia struthiopteris)

As a juicy and succulent curled-up young shoot from the forest, kogomi ranks as one of my top sansai mountain/wild vegetables, yet it does not grow where we live (the nearest known places are British Columbia and Alaska). Local availability -- local in terms of being able to harvest and eat it on the same day -- is very important in order to be able to savor its quickly fading flavor and aroma. Like with many sansai, kogomi develops a bitter taste after some time. It stays fresh in the fridge for a week or so, but I would say no element other than texture remains after a few days.

Shoyukoji / soy sauce rice malt

Shoyukoji is technically the base of soy sauce in the production process (see Kikkoman website). However, today the term is more commonly used to mean a mixture of shoyu soy sauce and koji rice malt, which has become popular in the last few years in Japan and among the Japanese community overseas. Just like shiokoji salted rice malt, shoyukoji is full of umami. In fact, its glutamic acid content is said to be 10 to 15 times of that of shiokoji.

Fu wheat gluten cakes

Chikuwafu 竹輪麩: Common yakifu variation; chikuwa lit. means "bamboo ring"

The soft, boiled or steamed form (namafu 生麩) and dry, baked form (yakifu 焼き麩) are common types of fu wheat gluten cakes in Japan. There is also a deep-fried form (agefu 揚げ麩). Many fu products are counted as local specialties, and over 100 types of fu (of different forms, production methods, etc.) are said to be found nationwide in Japan. The baked form is the one I have been familiar with since childhood. At my parents' home, small white fu pieces mostly appear in miso soup, tiny colorful ones in osumashi clear soup, and large donut shape fu in simmered dishes. I never had namafu until I grew up, and I am still not familiar with it.

Shiitake mushroom

Lentinula edodes

The mushroom most commonly eaten in Japan, and perhaps in China and Korea as well. Shiitake is available both dried and fresh. Dried shiitake -- hoshishiitake -- is full of umami and makes an aromatic broth, while rehydrated hoshishiitake itself has an intense earthy aroma and flavor. Fresh shiitake is much gentler in terms of both flavor and aroma. Unlike common Western mushrooms such as button or crimini mushrooms, fresh shiitake is always cooked for consumption. It is very versatile and can be steamed, simmered, sautéed, deep-fried or grilled. The round, dark-brown umbrella by itself may not be very charming, but cuts are often made to make it look like a flower or star. In ceremonial dishes, six sides of the umbrella are cut off to create a turtle-shell form (the turtle symbolizes longevity). So shiitake appears on all sorts of occasions, from simple everyday meals to special ceremonies.

Sakana no surimi / ground fish

Often made into shinjo boiled fish dumplings or satsumaage deep-fried fishcakes, ground fish can be another way to preserve fresh fish.

Whole recipe:
321 calories; 44.6 g protein; 0.6 g fat; 24.1 g carbohydrate; 23.7 g net carbs; 23.7 g net carbs; 1,250 mg sodium; 144 mg cholesterol; 0.4 g fiber

Shishito sweet pepper & Fushimi togarashi sweet pepper

Shishito (right)
Fushimi togarashi (left)

(Japanese varieties of Capsicum annum)

Shishito

The size of your pinky or index finger, shishito (abbreviation of shishitogarashi) is one of those inexpensive vegetables that always seems to be available in Japan, especially during warm seasons. Shishito has thin, relatively soft walls, and tastes mild yet slightly bitter. While it is often classified as a sweet pepper, it is not as sweet or juicy as you might imagine from those large, thick-walled peppers in American grocery stores. For me, it is closer to a Anaheim pepper. From a local vegetable shop in Tokyo, I once had a shishito that was very spicy like a serrano pepper, and I've heard that occasional encounters with hot shishito were common in the past.

Myoga Japanese ginger buds

みょうが
Buds of Zingiber mioga

Myoga is the name of the plant, yet the word usually means the plant's buds when food is the topic.

In summer and early fall, these jewels appear from the ground, emerging little by little. A tiny mole (cute one) coming out of the dark earth, looking confused -- that's how myoga buds appear. As a strong reminder of the season, myoga appears in a number of dishes, mainly as a garnish, in Japan. It is great simply sliced and added to green leafy salads, on top of steamed rice, cold noodles, miso soup, sunomono with rice vinegar dressing, tempura ... you name it. Myoga has a zesty tang and aroma, and its breezy sensation is a bit similar to the effect of mint. Myoga's taste and aroma are sharper than ginger's, and they are at their height when myoga is fresh and immediately after being cut or sliced. When preparing myoga raw for a dish, make sure to slice or cut it at the end, ideally immediately before serving, to enjoy its distinctive qualities. When used in cooking, you can still enjoy the taste and smell of myoga but on a milder level.

Umezu / plum vinegar

(Red umezu in photo)

While umezu literally means “plum vinegar,” it is not a true vinegar (umezu does not contain acetic acid). Umezu is a salty and sour liquid that comes out of plums in the umeboshi pickling process. During this process, shiro [white] umezu is first produced after plums are salted; after purple perilla leaves are added to color plums, aka [red] umezu is produced. Those who make their own umeboshi at home often keep the liquid for another use. Bottled umezu, both white and red, is available in the vinegar section at some stores (including Uwajimaya in Seattle).