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A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery. It is popular as an addition to salads and vegetable dishes and as a garnish for Japanese fish recipes. It may become slightly bitter if it is cooked too long. Japanese parsley is also known as mitsuba.
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Japanese Parsley term - Related Content |
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| The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now ... |
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| (Scientific Name: Tricholoma matsutake) A wild mushroom found in the pine forests of Japan growing with a broad stem and an umbrella cap that may grow to a size of 10 to 14 inches ... |
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| A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow. Quite often this root will have the parsley ... |
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| A variety of the Asian eggplant characterized by a long, thin shape and light purple coloring, which may become dark purple as it matures. The Japanese Eggplant has a tender ... |
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| An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes. It can be sliced or grated for use in salads and ... |
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| This tangy, easy-to-prepare sauce adds flavor and color to almost any kind of meat. It's especially good with chicken, burgers, steak, ribs or lamb chops. |
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| A colorful way to enjoy pasta or spaghetti with a flavorful sauce made from spinach greens. |
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| The natural sweetness of the potatoes contrasts nicely with tangy lemon. Add this to your grilling repertoire! |
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