Vegetables in Japanese Language – Complete Japanese Vegetables Vocabulary

みなさん、こんにちは。。。。。

How is your Japanese learning journey going on?

Well, today we will explore a complete vocabulary list of Japanese Vegetables. 

So, let me start by sharing my story.

Before coming to Japan I was really worried. As a vegan, I kept thinking, “Will I even find vegetables in Japan?”

I had heard so much about popular Japanese dishes like sushi and sashimi that often use raw fish, and even noodles like ramen, soba, and udon have meat-based toppings. 

I used to browse hotel menus online to check and confirm if there were any vegan options available. 

The fear was real and I wondered how I would survive in Japan. 

But guess what?

The reality was different.

When I finally came to Japan and visited the Supermarket for the first time, I was shocked to see hundreds of vegetables. Some were familiar from my home country, and others I had never seen. 

Then, I felt so relieved and excited to explore all these options. From beautifully packaged seasonal green leafy vegetables to varieties of roots and seaweeds I had never seen or heard of before.  

So, if you are planning to come to Japan, are already living here, or are even working in a vegetable-related job like packing, supermarkets, or restaurants, knowing the Japanese vegetable vocabulary can be helpful. 

Even if you just want to share with your co-worker what you had for dinner yesterday, these words will come into use. 

What Is Vegetable in Japanese?

The word for vegetable in Japanese is 野菜 (やさい) – yasai. You can also call it ベジタブル (bejitaburu)、 which is an English-inspired word and Japanese people will understand it too. 

Just like in your country, Japanese cuisine also includes a variety of vegetables. From fresh green leafy veggies to different kinds of mushrooms, bamboo shoots, roots, flavoured herbs, colourful fruiting vegetables, protein-rich beans, crunchy sprouts, and even seaweeds.

Most of them are produced locally and the rest are imported from other countries like China, Korea, Thailand, Vietnam and Indonesia. 

Japanese Vegetable Vocabulary With Image

Well, to simplify and make your learning process fun and easy, I have categorized the list into various groups according to their nature, such as leafy greens, root vegetables, fruiting vegetables, beans, sprouts, herbs, and seaweeds. 

So, without further delay, let’s dive in!

Japanese Vocabulary For Green Leafy Vegetables

The leafy vegetable is called 葉野菜 (はやさい ) –  Hayasai in Japanese language. These are soft, fresh vegetables like spinach, lettuce, and cabbage and are often used in salads, soups, or as a garnish. 

Japanese Vocabulary For Mushrooms and Bamboo Shoots

Mushrooms or Kinoko (きのこ) are another important ingredient of Japanese cuisine, adding earthy flavours to a variety of dishes. 

They are mostly used in side dishes, soups and even in main dishes.

Among the many types of mushrooms available here in Japan, my personal favourite is しいたけ (shiitake). Since I don’t consume animal products, I use dried しいたけ to make stock for ramen, miso soup, and other dishes.

Japanese Vocabulary For Root Vegetables

Root Vegetables are called 根菜 (こんさい) – Konsai in Japanese. They are another big part of Japanese cooking. When it comes to にもの (Japanese simmered dish), root vegetables like Radish, Taro, and Lotus root are mainly used. Another traditional Japanese hot pot dish, おでん (oden), features radish as one of its star ingredients. Also, a classic Japanese fried dish, Tempura,  lotus root (れんこん) is a must-try! 

Japanese Vocabulary For Flavored Vegetables and Herbs

These vegetables are mostly used to enhance the aroma and taste of a dish as well as to provide a visually appealing touch. When we talk about popular Japanese dishes like, Sushi and sashimi, Perilla leaves and wasabi are commonly used. 

Green Spring Onions are another favourite, commonly used as a garnish for soups or as a topping for ramen. Other flavoured vegetables like ginger, garlic, and onions are used to add flavour to Japanese curries and many other dishes. 

Japanese Vocabulary For Fruiting Vegetables

These vegetables are mostly enjoyed in the form of salads. Tomatoes are eaten raw or lightly seasoned with soy sauce. 

Cucumbers are mainly used to make refreshing and crunchy vinegar salad called sunomono. 

When we talk about Eggplants and Pumpkin, they can be grilled or simmered or even used to make Tenpura. 

Other vegetables like Paprikas, Okra and Bitter Melon are enjoyed as salads.

Japanese Vocabulary For Beans

Beans are a key source of protein in Japanese cuisine, especially for vegetarians like me. One of the most popular beans I know in Japan is edamame (えだまめ), young soybeans with shells. They’re a favourite snack, often bought from convenience stores, quickly steamed or microwaved, and enjoyed with favourite drinks. 

Soybeans are the foundation of many Japanese foods like tofu, miso and soy sauce. 

Another popular is red beans, known as azuki (あずき). They’re commonly used in a variety of Japanese desserts, like sweet bean paste (anko) for mochi or dorayaki. If you heard about the Japanese traditional festive rice dish called Sekihan (赤飯), it’s made with sticky rice and azuki beans.

Japanese Vocabulary For Sea Vegetables

Seaweeds or 海藻 (かいそう) – Kaisō. From sushi rolls or Onigiri wrapped in nori (のり) to miso soup flavoured with wakame (わかめ), they are everywhere in Japanese cooking. 

Japanese Vocabulary For Sprouts

Sprouts or Memono – 芽物 (めもの) – are another essential ingredient in Japanese cooking. Bean sprouts or moyasi (もやし), are the most common and especially used in soups, and ramen as a topping. Other sprouts, like radish sprouts Kaiware (かいわれ), are used as garnishes in sushi rolls or salads. 

And there you have it—A complete Japanese Vegetables Vocabulary.. Happy learning.