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A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world.

(Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.