Traditiontional diet of the Japanese includes many different kinds of vegetables. Four basic kinds, which are used most often, are:
– white cabage (Kyabetsu),
– Pekin cabage (Hakusai),
– white radish (Daikon),
– onion (Tamanegi).
All of these are available and popular also in Poland, but there are still many vegetables traditionally used in Japanese cuisine, which have not become popular in Poland yet. We’d like to popularise the knowledge about these plants and teach how to grow them in Poland.
During events organized by OJiKJ (such as the Japanese Spring in Botanical Garden in Lodz) we offer lectures concerning Japanese vegetables, agriculture and cuisine.
In the future we also plan to provide seeds of selected plants to those interested.