WA NO HABU
When considering herbs, one may instantly think of those used in Western cuisine, such as thyme or rosemary. Japanese herbs, however, are spice plants essentials to Japanese cooking. They are local and seasonal edible plants, herbs, and medicinal herbs that have been traditionally used in Japanese cuisine, packed with health-promotion benefits.
The shiso aroma boosts your appetite. This herb is also used as a preservative garnish.
This herb grows naturally in many mountains and fields. It is one of the seven spring herbs and is believed to cure all kinds of illnesses. Use in one-pot meals.
Used as topping on soups for its aroma. Rich in vitamins and minerals.
Young buds are called kinome. Used in suimono (clear soups) and aemono (vegetables dressed in sauce). The spiciness is said to promote digestive health.
The unique scent promotes digestion. It contains more beta-carotene than spinach.
A flavoring plant that grows locally throughout Japan. The aroma stimulates appetite and prevents summer heat fatigue.
The thinnest among the onion family. It has a distinct scent and bitterness. It’s used as a condiment.
Although it’s a leafy green of the Labiatae family, perilla has a unique flavor. It’s used more for extracting the oil rather than cooking it as a vegetable.