{"id":49389,"date":"2022-06-05T19:46:37","date_gmt":"2022-06-05T17:46:37","guid":{"rendered":"https:\/\/www.sushiya.de\/?p=49389"},"modified":"2025-01-21T13:42:05","modified_gmt":"2025-01-21T12:42:05","slug":"japanische-kuechenkraeuter","status":"publish","type":"post","link":"https:\/\/www.sushiya.de\/en\/washoku\/shokuzai\/japanische-kuechenkraeuter\/","title":{"rendered":"Japanese kitchen herbs"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"49389\" class=\"elementor elementor-49389\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3f0751a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3f0751a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0d75a48\" data-id=\"0d75a48\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bd7392d text-edit elementor-widget elementor-widget-text-editor\" data-id=\"bd7392d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/www.sushiya.de\/en\/washoku\/\" target=\"_blank\" rel=\"noopener\">Authentic Japanese cuisine<\/a> likes to focus on the intrinsic flavor of the ingredients used and refrains from mixing flavors together too much. These should complement each other much more.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p><p>For this reason, culinary herbs are not as ubiquitous in Japan as they are in other countries, but they still play a very important role. Most of the herbs used in Japanese cuisine are used exclusively there and are little known outside Japan.\u00a0<\/p><p>To introduce you to the world of Japanese herbs, we have compiled interesting information about the most important herbs used in Japanese dishes and would like to give you an insight into this part of Japanese cuisine.<\/p><p>In Japan, there is an old belief called <strong>\"Shin-Do-Fuji\" (\u8eab\u571f\u4e0d\u4e8c)<\/strong>.\u00a0<span style=\"color: var( --e-global-color-1d94043 ); letter-spacing: 0.3px; background-color: var( --e-global-color-e8e2c28 );\">It means something like \"What is good for the body (\u8eab, shin) of a person comes from the land of his birth (\u571f, do) and there is only one in the world (\u4e0d\u4e8c, Fuji, uniqueness)\". Somewhat more meaningfully translated, it means the human body and where people live is inseparably connected. Quite simply said in German: <\/span><em style=\"color: var( --e-global-color-1d94043 ); letter-spacing: 0.3px;\">\"You are what you eat\".<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9752a7f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9752a7f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ceb16f2\" data-id=\"ceb16f2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a133345 title-h2 elementor-widget elementor-widget-heading\" data-id=\"a133345\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">From shiso to yomogi - herbs and greens popular in Japan<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e6ccfd text-edit elementor-widget elementor-widget-text-editor\" data-id=\"9e6ccfd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If you take a closer look at the subject of Japanese culinary herbs, you will immediately notice how great the differences are between the individual aroma worlds. For example, the commonly used shiso is distantly reminiscent of mint and impresses with its refreshing taste. Yomogi, on the other hand, can best be compared to mugwort and is known for its irresistible scent. In particular, the following culinary herbs characterize Japanese cuisine and are used in many different dishes:<\/p><ul><li style=\"list-style-type: none;\"><ul><li>Shiso (\u7d2b\u8607\uff0cPerilla or Sesame Leaf)<\/li><li>Mizuna (\u6c34\u83dc\uff0cleaf mustard)<\/li><li>Komatsuna (\u5c0f\u677e\u83dc\uff0cJapanese mustard spinach).<\/li><li>Mitsuba (\u4e09\u8449\uff0cJapanese parsley<\/li><li>Nira (\u97ee\uff0cCut garlic).<\/li><li>Yomogi (\u84ec\uff0cJapanese mugwort).<\/li><li>Ashitaba (\u660e\u65e5\u8449\uff0cJapanese angelica).<\/li><li>Tade (\u84fc\uff0cJapanese water pepper<\/li><\/ul><\/li><\/ul><div>\u00a0<\/div><p>Other Japanese herbs commonly used in cooking include seri (\u82b9\uff0cJapanese parsley ), myoga (\u8317\u8377, Japanese ginger) and, of course, the well-known wasabi (\u5c71\u8475).<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8dd9296 title-h3 elementor-widget elementor-widget-heading\" data-id=\"8dd9296\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Speaking of wasabi...<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c36a9b text-edit elementor-widget elementor-widget-text-editor\" data-id=\"2c36a9b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In this context, it is important to know that genuine, freshly grated wasabi is highly prized in Japan, but can only be cultivated in a few regions.<\/p><p>It requires flowing, cold, mineral-rich water and several years of growth time. Therefore, outside of Japan, real wasabi root is often replaced by green pastes consisting mainly of horseradish, mustard powder, and coloring. However, those who have the opportunity to try nama wasabi (fresh wasabi) will discover a pleasant fruity aroma in addition to its spiciness, which is clearly different from conventional pastes. We offer fresh wasabi\u2014when available\u2014at our restaurant. <a href=\"https:\/\/www.sushiya.de\/en\/\" target=\"_blank\" rel=\"noopener\">sansaro<\/a> Please inquire about this, especially for <a href=\"https:\/\/www.sushiya.de\/en\/washoku\/sashimi\/\" target=\"_blank\" rel=\"noopener\">Sashimi<\/a>.<\/p><p>Back to Japanese culinary herbs: Since all of the Japanese culinary herbs listed here have their own history and are used in very different ways in Japanese cuisine, we would like to briefly introduce them to you.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f50d44d text-edit elementor-widget elementor-widget-text-editor\" data-id=\"f50d44d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>It should also be noted that, in addition to the well-known herbs, Japan also cultivates a remarkable variety of vegetables and tubers. Although Japan is one of the world's largest vegetable importers, it has a long tradition of local cultivation, including sweet potatoes, various types of taro, and a variety of leafy vegetables. This plant diversity enriches the culinary culture and offers many opportunities to refine classic dishes with fresh ingredients.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fc0dd48 elementor-widget elementor-widget-image\" data-id=\"fc0dd48\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"shiso\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushiya-ci\/kamon\/A-413-sushiya-blog-kamon-500px-150x150.png\" class=\"attachment-thumbnail size-thumbnail wp-image-41008\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushiya-ci\/kamon\/A-413-sushiya-blog-kamon-500px-150x150.png 150w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushiya-ci\/kamon\/A-413-sushiya-blog-kamon-500px-300x300.png 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushiya-ci\/kamon\/A-413-sushiya-blog-kamon-500px-100x100.png 100w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushiya-ci\/kamon\/A-413-sushiya-blog-kamon-500px.png 500w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0be26e2 title-h3 elementor-widget elementor-widget-heading\" data-id=\"0be26e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Shiso - one of the most popular Japanese culinary herbs<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e599b8 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"9e599b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In Japan, shiso is a spice herb with strongly toothed leaves, which is also not unknown in Vietnamese and Korean cuisine. Especially the very intense flavor makes shiso a popular ingredient for many Japanese dishes. Although shiso is distantly reminiscent of mint, its flavor is unique and incomparable. Depending on the variety, the flavor can include mint-like, lemony, or anise-like notes. Like most herbs used in Japanese cuisine, shiso is very low maintenance and can be easily grown by amateur gardeners. A distinction is made between akajiso (red shiso) and aojiso (green shiso, which are also used differently.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b220902 elementor-widget elementor-widget-image\" data-id=\"b220902\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u5927\u8449\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTMsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvZ3J1ZW5lcy1zaGlzby0zNzQ3NTI3MDItMTUzNnB4LmpwZyJ9\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"928\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px-883x1024.jpg\" class=\"attachment-large size-large wp-image-49413\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px-883x1024.jpg 883w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px-600x696.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px-259x300.jpg 259w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px-768x891.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px-10x12.jpg 10w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-374752702-1536px.jpg 1324w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Green shiso from Japan<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0940fa6 title-h3 elementor-widget elementor-widget-heading\" data-id=\"0940fa6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Green shiso - popular in combination with sashimi<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d3ff799 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"d3ff799\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/www.sushiya.de\/en\/sushi\/\" target=\"_blank\" rel=\"noopener\">Sushi<\/a>, salads and especially <a href=\"https:\/\/www.sushiya.de\/en\/washoku\/sashimi\/#tsuma\" target=\"_blank\" rel=\"noopener\">Sashimi<\/a> are often refined or supplemented with green shiso. Its intense but not intrusive flavor gives these dishes a very pleasant complement to the natural flavors. In addition, green shiso is also suitable for being deep-fried with tempura batter. Also legendary is the dip yakumi, which the Japanese enjoy predominantly with steak and which is rounded off by green shiso.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b204518 elementor-widget elementor-widget-image\" data-id=\"b204518\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u30b7\u30bd\u306e\u5929\u9ea9\u7f85\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTEsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvZ3J1ZW5lcy1zaGlzby10ZW1wdXJhLTQ5MDgyMDgxMS0xNTM2cHguanBnIn0%3D\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"521\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px-1024x667.jpg\" class=\"attachment-large size-large wp-image-49411\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px-1024x667.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px-600x391.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px-300x195.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px-768x500.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/gruenes-shiso-tempura-490820811-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Also very tasty for (Japanese) frying: green shiso as tempura<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4fa1e87 title-h3 elementor-widget elementor-widget-heading\" data-id=\"4fa1e87\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Red shiso - irreplaceable for refining Umeboshi<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d2ab7a1 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"d2ab7a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In general, red shiso is used much less frequently in Japanese cuisine than green shiso, but it is an important ingredient in some very popular preparations such as umeboshi. This is because these pickled plums are fermented together with red shiso, which gives them their deep red color. In addition, red shiso can be made into syrup and a very tasty lemonade.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-90076eb elementor-widget elementor-widget-image\" data-id=\"90076eb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u30b7\u30bd\u7551\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTcsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvcm90ZXMtc2hpc28tMjEzNzU4NjU2LTE1MzZweC5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"577\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px-1024x738.jpg\" class=\"attachment-large size-large wp-image-49417\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px-1024x738.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px-600x432.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px-300x216.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px-768x554.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/rotes-shiso-213758656-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Red shiso<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-83ab4a7 title-h3 elementor-widget elementor-widget-heading\" data-id=\"83ab4a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Mizuna - Japanese alternative to arugula?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f500468 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"f500468\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Due to its bright green and slit leaves, mizuna is visually reminiscent of arugula. There are also some parallels in taste between these two very tasty foods. Unlike arugula, however, mizuna is milder and also has slight mustard notes, which is why mizuna is also called leaf mustard. In Japanese cuisine, mizuna is often used in stews, but is also very popular fried and served with vegetables.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p><p>Dishes that combine mizuna with radish are considered a true delicacy, as they are a real highlight in terms of taste. Just a few weeks after sowing in spring, the first specimens of this very fast-growing plant can be harvested. This means that fresh mizuna is always available in Japan until late into the fall.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c5a93a7 elementor-widget elementor-widget-image\" data-id=\"c5a93a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u6c34\u83dc\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MjEsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvbWl6dW5hLTMxNTg5NjM4LTE1MzZweC5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px-1024x683.jpg\" class=\"attachment-large size-large wp-image-49421\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px-1024x683.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px-600x400.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px-300x200.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px-768x512.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Mizuna, a Japanese herb<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ed9d126 title-h3 elementor-widget elementor-widget-heading\" data-id=\"ed9d126\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Komatsuna - Japanese alternative to spinach?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d846c16 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"d846c16\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Komatsuna was previously mainly eaten cooked, but is nowadays also often served raw. Especially the small, still young leaves are very suitable for salads and convince with their very interesting aroma, which reminds not only of spinach, but also of pak choi and mustard. Blanched or steamed with sesame dressing they are also a dream and will inspire you completely.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p><p>In Japan, komatsuna is also sometimes found as an ingredient in makizushi (spinach and mitsuba are more commonly used). The larger, older leaves of komatsuna, on the other hand, are indispensable in Japanese stews and stir-fry dishes. Unlike most other Japanese herbs, komatsuna needs a relatively large amount of water, but is otherwise very easy to care for.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e406d3b elementor-widget elementor-widget-image\" data-id=\"e406d3b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u5c0f\u677e\u83dc\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTYsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwva29tYXRzdW5hLTI1MDc4MDAxOS0xNTM2cHguanBnIn0%3D\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"638\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px-1024x817.jpg\" class=\"attachment-large size-large wp-image-49416\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px-1024x817.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px-600x479.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px-300x239.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px-768x613.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px-15x12.jpg 15w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/komatsuna-250780019-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Komatsuna<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e4e3776 title-h3 elementor-widget elementor-widget-heading\" data-id=\"e4e3776\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Mitsuba - Japanese alternative to parsley?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8ceae12 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"8ceae12\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Both visually and taste Mitsuba has some of the parsley commonly used in Europe. However, the aroma is somewhat spicier and also tastes more strongly of celery than parsley. Since mitsuba often becomes bitter when cooked, it is recommended to use this spice raw as a topping or ingredient in makizushi. In particular, soups, salads and stir-fry dishes are refined with mitsuba in Japan. A specialty is also mitsuba deep-fried in tempura batter. The not very demanding herb mitsuba can be sown in spring and harvested all year round except in winter. We also like to use mitsuba in the restaurant sansaro for special occasions.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-53ee49c elementor-widget elementor-widget-image\" data-id=\"53ee49c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"595\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px-1024x761.jpg\" class=\"attachment-large size-large wp-image-49412\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px-1024x761.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px-600x446.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px-300x223.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px-768x571.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px-16x12.jpg 16w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mitsuba-420169023-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c339e8f title-h3 elementor-widget elementor-widget-heading\" data-id=\"c339e8f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Nira - a gentle Japanese garlic?<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2bf5acb text-edit elementor-widget elementor-widget-text-editor\" data-id=\"2bf5acb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Nira not only looks like chives, but also tastes so similar. In terms of taste, however, this interesting herb also has some of garlic, but is not quite as intense. In Japanese cuisine, Nira is mainly used as a topping for salads, stir-fry dishes and soups. But also Domburi (rice dishes) are often refined with Nira and get a very special touch by this spice. Very often Nira is also used in the preparation of dips. Since Nira is a hardy plant, you can also grow this herb without any problems at home in the garden.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-081b4e9 elementor-widget elementor-widget-image\" data-id=\"081b4e9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u30cb\u30e9\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MjAsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvbmlyYS00MTg2ODA2MS0xNTM2cHguanBnIn0%3D\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"515\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px-1024x659.jpg\" class=\"attachment-large size-large wp-image-49420\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px-1024x659.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px-600x386.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px-300x193.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px-768x494.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/nira-41868061-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">\u30cb\u30e9<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b60e81e title-h3 elementor-widget elementor-widget-heading\" data-id=\"b60e81e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Ashitaba - rare specialty of Hachijojima<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8d3ad1c text-edit elementor-widget elementor-widget-text-editor\" data-id=\"8d3ad1c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ashitaba herb is a particular specialty of a small Japanese island called <a href=\"https:\/\/de.wikipedia.org\/wiki\/Hachij\u014d-jima\" target=\"_blank\" rel=\"noopener\">Hachijojima<\/a>. The slightly bitter note of Ashitaba fits especially well to refine soups. But also in combination with rice, this not only delicious but also healthy herb unfolds its full flavor. Mixed with red pepper, soy sauce and garlic, Ashitaba is also a poem. Furthermore, on the island of Hachijojima, sushi is also occasionally served with ashitaba. In addition to its use as a fresh product, ashitaba can also be used in a dried state as a seasoning. This is mainly done with spicy dishes and soups. Since ashitaba is said to have digestive properties, it is used not only as a culinary herb but also as a medicinal herb.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-82741de elementor-widget elementor-widget-image\" data-id=\"82741de\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u660e\u65e5\u8449\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTUsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvYXNoaXRhYmEtMjYxMjUyMDA2LTE1MzZweC5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"532\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px-1024x681.jpg\" class=\"attachment-large size-large wp-image-49415\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px-1024x681.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px-600x399.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px-300x199.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px-768x511.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/ashitaba-261252006-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Ashitaba<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6b6f572 title-h3 elementor-widget elementor-widget-heading\" data-id=\"6b6f572\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Tade \/ Japanese water pepper - a peppery herb with pep<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bdbc483 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"bdbc483\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Japanese water pepper presents itself as strong and above all spicy. This red-leaved herb has it all and brings spiciness to many Japanese dishes. Thus, Japanese water pepper is often used to refine <a href=\"https:\/\/www.sushiya.de\/en\/sushi\/\" target=\"_blank\" rel=\"noopener\">Sushi<\/a>, sashimi or even tempura are used. Meat and fish dishes are also often seasoned with Japanese water pepper to give them a spicy note.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-209be1b elementor-widget elementor-widget-image\" data-id=\"209be1b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u7d05\u305f\u3067\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTQsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwvdGFkZS0zNTM5OTkxODQtMTUzNnB4LmpwZyJ9\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"584\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px-1024x748.jpg\" class=\"attachment-large size-large wp-image-49414\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px-1024x748.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px-600x438.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px-300x219.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px-768x561.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px-16x12.jpg 16w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/tade-353999184-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Tade<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1686c39 title-h3 elementor-widget elementor-widget-heading\" data-id=\"1686c39\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Yomogi - intensity that inspires<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1f99548 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"1f99548\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Also known as Japanese Mugwort, the herb Yomogi not only tastes very intense, but also enchants with a strong but pleasant fragrance. Because of these properties, Yomogi is used, for example, for Daifuku Kusa Mochi, a famous Japanese sweet. However, especially the young shoots and leaves are also excellent for adding the finishing touch to rice dishes, soups and salads.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-29bae13 elementor-widget elementor-widget-image\" data-id=\"29bae13\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u3088\u3082\u304e\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NDk0MTksInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvd2FzaG9rdVwveW9tb2dpLTExMTc0NjY2NC0xNTM2cHguanBnIn0%3D\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"557\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px-1024x713.jpg\" class=\"attachment-large size-large wp-image-49419\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px-1024x713.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px-600x418.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px-300x209.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px-768x535.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/yomogi-111746664-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Yomogi<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9710ada title-h3 elementor-widget elementor-widget-heading\" data-id=\"9710ada\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Shungiku (\u6625\u83ca) \u2013 edible chrysanthemum<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0f799ef text-edit elementor-widget elementor-widget-text-editor\" data-id=\"0f799ef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Shungiku, also known as edible chrysanthemum, is a popular leafy vegetable in Japan. The green leaves give dishes a slightly tart flavor that goes particularly well with stews, stir-fries, and soups. Thanks to its intense aroma, shungiku, like mizuna and mitsuba, is considered a fresh addition to many dishes. If you are interested in growing your own, shungiku is easy to sow in the garden or on the balcony and can be harvested in a short time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a37d4ab title-h2 elementor-widget elementor-widget-heading\" data-id=\"a37d4ab\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Health aspects of Japanese culinary herbs<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ab494b7 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"ab494b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Many of the herbs used in Japan are not only perfect for enhancing dishes, but are also very healthy and offer you the possibility to relieve certain ailments. A nice overview of which Japanese herbs also have a healing effect can be found, for example, at https:\/\/www.heilkraeuterpflanzen.com\/heilkr\u00e4uter-pflanzen-aus-aller-welt\/japanische-heilkr\u00e4uter-und-heilpflanzen-aus-japan\/#.<br \/>Of the Japanese culinary herbs already presented here, the following in particular are also known as medicinal herbs:<\/p><ul><li>Ashitaba<\/li><li>Shiso<\/li><li>Yomogi<\/li><li>Japanese water pepper<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c6ac379 title-h3 elementor-widget elementor-widget-heading\" data-id=\"c6ac379\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">A medicinal plant with many applications - Ashitaba<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f0d0d4e text-edit elementor-widget elementor-widget-text-editor\" data-id=\"f0d0d4e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ashitaba is also famous for its healing properties. Thus, the milky juice of the herb is said to have a rejuvenating effect. Undisputed, however, is its antibacterial effect, which makes ashitaba a sought-after medicinal herb that is used, among other things, for the treatment of diabetes, heart disease and muscular complaints. Furthermore, ashitaba is interesting for cancer research, as it is suspected that certain properties of the plant may be helpful in the treatment of cancer. In the <a href=\"https:\/\/de.wikipedia.org\/wiki\/Edo-Zeit\" target=\"_blank\" rel=\"nofollow noopener\">Edo period<\/a> it was also used for the treatment of smallpox.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4473fbb title-h3 elementor-widget elementor-widget-heading\" data-id=\"4473fbb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Traditionally helpful for stomach problems - Shiso oil<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e22a68d text-edit elementor-widget elementor-widget-text-editor\" data-id=\"e22a68d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The herb Shiso, which is used in Japanese cuisine mainly chopped small to refine dishes, but also has health-promoting properties. In particular, oil extracted from shiso has been administered for a very long time as a medicine for intestinal complaints and also has antibacterial properties.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ad92038 title-h3 elementor-widget elementor-widget-heading\" data-id=\"ad92038\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Soothing and relaxing - Yomogi<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-19e3ddf text-edit elementor-widget elementor-widget-text-editor\" data-id=\"19e3ddf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Yomogi, or Japanese mugwort, offers various healing properties in addition to its distinctive taste. Besides sleep disorders, digestive problems are also treated with yomogi in Japan.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cbb7eb2 title-h3 elementor-widget elementor-widget-heading\" data-id=\"cbb7eb2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Helpful for women's complaints - Japanese water pepper<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f94c608 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"f94c608\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Japanese water pepper not only adds a very spicy touch to many dishes of Japanese cuisine, but also relieves various women's ailments. Since Japanese water pepper is rather spicy and consumption in pure form is therefore not advisable, a tasty tea is often prepared from Japanese water pepper, as it can be perfectly consumed in this form. However, due to its properties, Japanese water pepper is not good for pregnant women and should not be consumed in large quantities during pregnancy and breastfeeding.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6da3f9d title-h2 elementor-widget elementor-widget-heading\" data-id=\"6da3f9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Japanese kitchen herbs in Germany<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b40d474 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"b40d474\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Most of the described herbs of Japanese cuisine are very difficult to get outside Japan. However, if you do manage to get hold of such rare herbs as shiso, mizuna or mitsuba in Germany, you should urgently check the freshness, as this unfortunately often does not meet the standard that is common in Japan. In well-stocked grocery stores in Japan, the herbs described in this article are usually available. However, this is somewhat different in Germany, which is why it is unfortunately not always easy for us as a Japanese restaurant to get all Japanese herbs fresh. A very comprehensive overview of how easy or difficult it is to obtain individual Japanese kitchen herbs in Germany can be found on the following website https:\/\/mybanto.de\/japanische-kraeuter-und-gemuese-in-deutschland. In addition to ambitious organic farmers who occasionally offer mizuna at weekly markets, you may be able to find shiso and co. especially in Japanese and Asian grocery stores.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-046ef20 title-h2 elementor-widget elementor-widget-heading\" data-id=\"046ef20\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">grow kitchen herbs from Japan yourself<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aa4c2f0 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"aa4c2f0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Since actually all of the discussed Japanese kitchen herbs are very easy to care for and also have no special climatic requirements, it is a real alternative to become a herb gardener yourself if Japanese herbs are desired. Whether on the balcony or in the garden, with a little patience and a lot of love, you can harvest your own Japanese herbs after a short time and give your dishes that certain something. Seeds for various Japanese herbs such as Misuna, Ashitaba and Japanese Water Pepper can be found here, among others: <a href=\"https:\/\/www.kraeuter-und-duftpflanzen.de\/verwendung\/wuerzkraeuter\/japanische-wuerzkraeuter\" target=\"_blank\" rel=\"noopener\">www.kraeuter-und-duftpflanzen.de\/verwendung\/wuerzkraeuter\/japanische-wuerzkraeuter<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6183a4c title-h2 elementor-widget elementor-widget-heading\" data-id=\"6183a4c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Looking for suppliers of Japanese vegetables!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9a622c0 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"9a622c0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In our <a href=\"https:\/\/www.sushiya.de\/en\/\" target=\"_blank\" rel=\"noopener\">Restaurant sansaro in Munich<\/a> we only use the best ingredients we can find in all areas, where possible from organic or comparable cultivation.<\/p><p>We are always on the lookout for original Japanese ingredients, herbs, vegetables and spices. Above all, we love to work seasonally, in keeping with Japanese cuisine.<\/p><p>Unfortunately, Japanese fruit and vegetables are extremely hard to come by in Germany.\u00a0<\/p><p>If you grow high-quality Japanese vegetables in Germany or Europe or import Japanese vegetables to Germany, please contact us via our <a href=\"https:\/\/www.sushiya.de\/en\/kontakt\/\" target=\"_blank\" rel=\"noopener\">Contact form<\/a>.\u00a0<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-09f09fa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"09f09fa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-838d273\" data-id=\"838d273\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Authentische japanische K\u00fcche stellt den Eigengeschmack der verwendeten Zutaten gerne in den Mittelpunkt und verzichtet darauf, Aromen zu stark miteinander zu vermischen. Diese sollen sich viel mehr erg\u00e4nzen.\u00a0 Aus diesem Grund sind K\u00fcchenkr\u00e4uter in Japan nicht so allgegenw\u00e4rtig wie in anderen L\u00e4ndern, spielen aber trotzdem eine sehr wichtige Rolle. Die meisten Kr\u00e4uter der japanischen K\u00fcche [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":49421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[106,133,105],"tags":[],"class_list":["post-49389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shokuzai","category-template-neu","category-washoku"],"jetpack_featured_media_url":"https:\/\/www.sushiya.de\/wp-content\/uploads\/washoku\/mizuna-31589638-1536px.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/49389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/comments?post=49389"}],"version-history":[{"count":36,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/49389\/revisions"}],"predecessor-version":[{"id":62348,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/posts\/49389\/revisions\/62348"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media\/49421"}],"wp:attachment":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media?parent=49389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/categories?post=49389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/tags?post=49389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}