walnut

walnut
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nut of any of various walnut trees having a wrinkled two-lobed seed with a hard shell. Japanese calls Kurumi.

turnip

turnip
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widely cultivated plant having a large fleshy edible white or yellow root. any of several widely cultivated plants having edible roots. root of any of several members of the mustard family. Japanese calls Kabu, Kanbura or Kaburana.

tempura

tempura
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deep-fried fish and vegetables in a light batter.

mandarin orange

mandarin orange
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a somewhat flat reddish-orange loose skinned citrus of China. medium-sized largely seedless mandarin orange with thin smooth skin. Japanese calls Mi-Kan.

shiitake mushroom

shiitake mushroom
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edible east Asian mushroom having a golden or dark brown to blackish cap and an inedible stipe. Japanese calls Shii-Take.

pumpkin

pumpkin
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usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn). a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds. Japanese calls Kabocha.

pomegranate

pomegranate
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large globular fruit having many seeds with juicy red pulp in a tough brownish-red rind. Japanese calls Zakuro.

pea

pea
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a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds. Japanese calls En-Do.

osmund

osmund
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any fern of the genus Osmunda: large ferns with creeping rhizomes. Eats shoots in Japan. Japanese calls Zenmai.

olive oil

olive oil
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Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries.

Okinawa scallion

Okinawa scallion

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Alliaceae or Liliaceae perennials and vegetables in Okinawa. Japanese calls Shima-Ra-Kyo.

Natto

Natto
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Natto is fermented foods of Japan made by Bacillus.

Mozuku seaweed vinegar

Mozuku seaweed vinegar
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a seaweed of the family Spermatochnaceae, considered a delicacy when seasoned with vinegar. Japanese calls Mo-Zuku-Su.

garland chrysanthemum

garland chrysanthemum
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Garland chrysanthemum is ornamental in Europe. That leaves are cultivated as food in Japan. Japanese calls Go-Koku-Mai.