Leafy Vegetables

A leafy green with crisp stems and tender leaves. Low in oxalic acid, no blanching needed — easy to cook with.

The classic head-forming leafy vegetable. One head covers salads, stir-fries, and soups — truly versatile.

From garnish to main dish — essential for hearty recipes like liver-chive stir-fry and Korean pancakes.

Rivals spinach in nutrition. Low in oxalic acid — even edible raw — offering wide cooking versatility.

Loved for its crisp texture. Great beyond salads — try it in fried rice or soup for a fresh twist.

Named for its three leaves. Add at the very end — overcooking loses its delicate fragrance.

A Kyoto heritage vegetable. Low in harshness and delicious raw — popular as a salad green.

A leafy green with signature mucilage when chopped — works in soups, natto dishes, and beyond blanching.

A head-forming leafy vegetable at its best in winter. Outer leaves for cooking, tender inner leaves for salads.

Eaten for its leaf-stalk. Green onions for garnish, white leeks for grilling and hot pots — available year-round.

Its refreshing aroma lifts the flavor of any dish. Indispensable in Japanese cuisine as a sashimi garnish and condiment.

A leafy green with a unique herbal aroma. Tender inner leaves work raw in salads; also excellent as tempura.

The king of leafy greens in nutritional value. Quick blanching removes oxalic acid before cooking.