Nabemono,or simply nabe,is a variety of Japanese hot pot dishes,also known as one pot dishes and "things in a pot".
The radish is a flowering plant in the mustard family,Brassicaceae. Its large taproot is commonly used as a root vegetable,although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Originally domesticated in Asia,radishes are now grown and consumed throughout the world. The radish is sometimes considered to form a species complex with the wild radish,and instead given the trinomial name Raphanus raphanistrum subsp. sativus.
Root vegetables are underground plant parts eaten by humans as food. In agricultural and culinary terminology,the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs,corms,rhizomes,and stem tubers.
Saag also spelled sag or saga,is an Punjabi leafy vegetable dish eaten with bread,such as roti or naan,or in some regions with rice. Saag can be made from mustard greens,collard greens,basella or finely chopped broccoli along with added spices and sometimes other ingredients,such as chhena.
The word "turnip" can refer to any of the following four vegetables:
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases,it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate,while others are selected specifically for the flavor they may impart. This is in contrast to a condiment,a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni,the French term for "garnished."
Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan,China. It is also popular in Indonesia,Singapore,Malaysia,Thailand,Taiwan and Vietnam,consisting of stir-fried cubes of radish cake. In some places such as Singapore,it is confusingly and mistakenly translated as carrot cake.
Takuan,or takuan-zuke,known as danmuji (단무지) in the context of Korean cuisine,is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine,takuan is often served uncooked alongside other types of tsukemono. It is also enjoyed at the end of meals to aid digestion.
Turnip cake is a Chinese dim sum dish. The less common name radish cake is more accurate,as Western-style turnips are not used in the dish but rather shredded radish and plain rice flour. It is traditionally called carrot cake in Singapore.
Mohnyin Tjin,is a popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings. It is similar to Korean Kimchi and Japanese Takana Tsukemono. Mohnyin Tjin is popularly associated with the Shan and is a ubiquitous condiment for Shan dishes such as meeshay and shan khauk swè.
Daikon is a generic term for radish in Japanese language. For example,European radish is called hatsukadaikon (廿日大根) in Japan. In the West,the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties. When it is necessary to distinguish the usual Japanese form from others,it is sometimes known as Japanese radish or "true daikon".
Tsukemono are Japanese preserved vegetables. They are served with rice as an okazu,with drinks as an otsumami (snack),as an accompaniment to or garnish for meals,and as a course in the kaiseki portion of a Japanese tea ceremony.
Kenchin jiru,also spelled kenchin-jiru,and sometimes referred to simply as kenchin,is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji,a temple,and it has also been suggested that the dish has its roots in shippoku cuisine.
The black radish,a cultivated variety of the radish,is a root vegetable of the family Brassicaceae and is a variety of winter radish. It is also called black Spanish radish or Erfurter radish.
Okazuya or okazu-ya are a Japanese-style delicatessen common in Hawaii. Unlike western delicatessens found in North America or Europe,an okazuya is an establishment that sells readymade Japanese-styled food. "Okazu" refers to a side dish to accompany rice,while "ya" refers to a retail establishment.
