Dukkan Kayan Kayan Jafananci

01 na 21

Daikon

Daikon ko daikon radish ne m-flavored hunturu radish. A Japan, yawancin daikon da aka fi amfani dasu suna kama da fararen karamin ko'ina daga 8 zuwa 14 inci tsawo kuma 2 to 4 inci a diamita.

Raw daikon ana tarawa ne ko grated kuma an gauraye shi zuwa ponzu, mai yisti mai yisti. An kuma dafa shi, shredded, kuma ya bushe. Ana amfani da dukan kayan lambu - tsire-tsire sun ƙare a salads kuma ana cin ganye a matsayin kayan kore.

02 na 21

Kabocha

Ana kiran Kabocha a matsayin kabewa na Japan ko kabocha squash. Yana da duhu fata da launin fata mai launin ruwan fata.

Wannan hunturu squash ana amfani da shi a gefen gefe da soups kuma shi ne mai kyau dan takarar don kayan lambu tempuras.

03 na 21

Satsumaimo

Satsumaimo dankali mai dadi yana da launin fata mai launin fata, kuma dandano kamar kama ne. An girka su da yawa a fadowa a Japan.

Gumamaccen dankalin turawa ne mai cin gashin kan tituna a Japan amma an kuma buɗa shi da kuma steamed, ana amfani dashi a cikin kayan lambu tempuras kuma an sanya shi cikin kayan abinci.

04 na 21

Negi

Naman albasa ne, irin su bayyanar da albarkatun albarkatun kore amma ya fi karfi a dandano, ana amfani dashi akai-akai a cikin kayan abinci na kasar Japan. An yi amfani da mairen mai tushe da tsire-tsire na wannan albasa a cikin tukunya guda daya kamar sukiyaki da sauransu.

05 na 21

Gobo

Gobo ne tushen tushen da yake da zafi sosai tare da dandano mai dadi, mai taushi, kuma mai tausayi. A Japan, ana amfani dashi tare da naman alade a cikin miso miya da kuma shinkafa na shinkafa na Japan. An yi amfani da shredded da raw tare da soya miya, sugar, shinkafa ruwan inabi da sesame man fetur.

Ana amfani da gobo gobe sau da yawa a cikin sushi da tempura. Ana amfani da gobo gwargwadon amfani da ruwan inabi da shinkafa.

06 na 21

Edamame

Edamame yana kunshe da waken soya. "Eda" na nufin rassan da "mame" na nufin wake a cikin Jafananci. Boiled edamame mai sauki-to-sa appetizer.

07 na 21

Nasu

Nasu (eggplants) yawanci ƙananan kuma ana iya yin gishiri, suyi, simmered, soyayyen, pickled, da sauransu.

08 na 21

Satoimo

Taro ake kira satoimo a Japan. Peeled da kyau suna da m. A wani lokaci, yana da muhimmanci fiye da shinkafa a matsayin matsakaici. Ana amfani dashi da yawa ciki har da kasancewa a cikin kifin kifi da soya miya don yin dashi .

09 na 21

Nagaimo

Namiji nagaimo (Sinanci) ana kiransa mai suna tororo kuma an yi amfani da shi da soba noodles, sashimi, shinkafa da sauransu, a Japan. Wannan tuber za a iya cinye shi, ba kamar sauran nau'in yam ba wanda dole ne a dafa shi kafin cin abinci.

Sau da yawa ana cin abincin gurasar nama a cikin miya ko inuwa tare da dashi , wasabi da albasarta kore.

10 na 21

Hakusai

Hakusai (kabeji na kasar Sin) kuma ana kiransa da kabeji napa kuma an yi amfani da ita a cikin kayan abinci na Japan a cikin shaguna iri-iri.

11 na 21

Shin Shoga

An yi amfani da launin tsintsa ko gindin sabbin hatsi a cikin yawancin jita-jita da kuma yin ginger.

12 na 21

Aojiso (Green Shiso)

Shiso (perilla) da ake kira Basil na Japan. Greenish shiso an kira nijik . An yi amfani da su kamar ganye ga dandano da dandano da kuma ado.

13 na 21

Akajiso (Red Shiso)

Akajiso shine jan shiso (perilla). Ana amfani da ganye na shish shiso don dyeing umeboshi (m ume pJaickles) ban da bada dandano ga wasu jita-jita.

14 na 21

Kabu (Turnips)

Sabon Japan mai suna Turnip ko Kabu shine sashi mai mahimmanci na miyan miso kuma suna da 'yan takarar kirki ne.

15 na 21

Goya

An kira gourd mai suna goya a cikin harshen Okinawan. Goya yana da duhu-kore da fata mai laushi kuma yana da zafi.

Har ila yau, an san shi kamar gwanin melon, goya yana da jiki wanda ya dandana kamar gicciye a tsakanin kokwamba da kuma bishiya mai tsabta. Goya chanpuru wani kayan gargajiya na Okinawan da aka yi da naman alade, kwai, da goya.

16 na 21

Nira

Nira chives ana amfani dasu a kan kayan abinci, da miya, da kayan ado a Japan.

17 na 21

Kokwamba

Kwangwani na Japan yana da tsayi da mahimmanci, fata-fata da kuma maraba tare da dandano mai naman gishiri. Ana sau da yawa kuma suna aiki a matsayin mai suturawa don abinci na kayan yaji. Ana samun shi a sushi, sashimi da bento.

18 na 21

Moyashi (Bean Sprouts)

Moyashi shi ne tsire-tsire daga wake. Kwayoyin wake sune wani nau'i na yau da kullum a yawancin jumhuriyar Japan kamar busa-fure da soups.

19 na 21

Myoga

Myoga ginger an yi amfani da su garnishes a cikin noodle yi jita-jita, miya, da kuma karin a cikin kayan lambu Japanese. Sai kawai furanni da kuma harbe ana amfani dashi a matsayin kayan ado ko kuma a sauya su a cikin miso soups da gasassun eggplant.

20 na 21

Takenoko

Takenoko su ne bambaro (take). Yana da wani abu mai mahimmanci a cikin abincin Asiya.

21 na 21

Renkon (Lotus Akidar)

An yi amfani da tushen Renkon ko lotus a cikin kayan lambu da kuma kayan lambu na kayan lambu. Hanyoyin sa a canje-canjen tushen hanyar dafa abinci. A lokacin da Boiled, shi ya zama mafi starchy. A lokacin da kwanon rufi, yana da crunchy.