WA NO HABU
Japanese Herbs
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.
SHISO
The shiso aroma boosts your appetite. This herb is also used as a preservative garnish.
SERI
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.
MITSUBA
Used as topping on soups for its aroma. Rich in vitamins and minerals.
SANSHO
Young buds are called kinome. Used in suimono (clear soups) and aemono (vegetables dressed in sauce). The spiciness is said to promote digestive health.
SHUNGIKU
Edible Chrysanthemum
The unique scent promotes digestion. It contains more beta-carotene than spinach.
MYOGA
Japanese Ginger
A flavoring plant that grows locally throughout Japan. The aroma stimulates appetite and prevents summer heat fatigue.
ASATSUKI
Chives
The thinnest among the onion family. It has a distinct scent and bitterness. It’s used as a condiment.
EGOMA
Perilla
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.