Vegetable used in asian cooking?

Question:

Answer:

We used quite a lot of vegetables in Japanese cooking. The most common are:

Leaf vegetables - such as cabbage, Hakusai (Chinese cabbage), Horenso (spinach) and Mizuna (Japanese mustard)

Root vegetables - such as Daikon (giant white radish), Kabu (turnip), Jagaimo (potato), Satsumaimo (sweet potato) and Gobo (burdock root)

Others - such as Negi (leek, green onion), Nasu (eggplant), Shishito (Small Japanese green pepper), Okura (okra) and Goya (bitter melon)