33+ Vegetables in Japanese Vocabulary - Words In Use

Knowing the names of vegetables in Japanese is essential for anyone interested in Japanese food culture. Whether you are shopping for groceries, cooking, or dining at a Japanese restaurant, understanding Japanese vegetable names will make your experience much easier. In this guide, we’ll cover a comprehensive list of vegetables in Japanese, pronunciation tips, and some useful related terms.

List of Common Vegetables in Japanese

Common Vegetables in Japanese

1. Vegetables -  やさい, Yasai
2. Carrot – にんじん (Ninjin)
    
3. Cucumber – きゅうり (Kyuuri)
    
4. Spinach – ほうれん草 (Hourensou)
    
5. Tomato – トマト (Tomato)
    
6. Potato – じゃがいも (Jagaimo)
    
7. Onion – たまねぎ (Tamanegi)
    
8. Cabbage – キャベツ (Kyabetsu)
    
9. Lettuce – レタス (Retasu)
    
10. Pumpkin – かぼちゃ (Kabocha)
     
11. Radish – だいこん (Daikon)
     
12. Bitter Melon – ゴーヤ (Gōya)
     
13. Eggplant – なす (Nasu)
     
14. Zucchini – ズッキーニ (Zukkīni)
     
15. Sweet Potato – さつまいも (Satsumaimo)
     
16. Green Bean – いんげん (Ingen)
     
17. Bell Pepper – ピーマン (Pīman)
     
18. Asparagus – アスパラガス (Asuparagasu)
     
19. Leek – ねぎ (Negi)
     
20. Garlic – にんにく (Ninniku)
     
21. Ginger – 生姜 (しょうが, Shōga)
     
22. Mushroom – きのこ (Kinoko)
     
23. Chinese Cabbage – ちんげんさい (Chingensai)
     
24. Shiso – 紫蘇 (しそ, Shiso)
     
25. Kale – ケール (Kēru)
     
26. Fennel – フェンネル (Fennel)
     
27. Chard – チャード (Chādo)
     
28. Okra – オクラ (Okura)
     
29. Cauliflower – カリフラワー (Karifurawā)
     
30. Broccoli – ブロッコリー (Burokkorī)

Useful Related Vocabulary for Vegetables in Japanese

Descriptive Vocabulary for Vegetables

• Organic – 有機 (ゆうき, Yūki): Refers to organic produce, commonly found in discussions of food quality.
   
• Vegetarian – ベジタリアン (Bejitarian): A person who does not eat meat, commonly used in the context of diet preferences.
   
• Vegan – ヴィーガン (Vīgan): Refers to someone who abstains from all animal products, including dairy and eggs.
   
• Fresh – 新鮮 (しんせん, Shinsen): Used to describe fresh vegetables, indicating they are newly harvested and not old or stale.
   
• Raw – 生 (なま, Nama): This term is often used to describe raw vegetables, as opposed to cooked or processed ones.
   
• Cooked – 調理済み (ちょうりずみ, Chōrizumi): Refers to vegetables that have been cooked or prepared for consumption.
   
• Ripe – 熟した (じゅくした, Jukushita): Describes vegetables that have ripened and are ready to eat, like a ripe tomato or avocado.
   
• Frozen – 冷凍 (れいとう, Reitō): Refers to vegetables that have been frozen, commonly used in stores or markets.
   
• Bitter – 苦い (にがい, Nigai): Some vegetables, like bitter melon (ゴーヤ), are described using this word for their distinct taste.

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Tips for Learning Vegetables in Japanese

Learning vegetable names in Japanese is essential, but it’s also important to practice their pronunciation and understand how to use them in real-life conversations. Here are some helpful tips:

• Use flashcards to memorize vegetable names and their Kanji forms.

• Practice speaking with a native speaker or a language partner to refine your pronunciation.

• Read Japanese recipes or visit a Japanese restaurant to hear how these terms are used in context.

• Watch Japanese cooking shows or YouTube videos where the names of vegetables are discussed.

Mastering vegetables in Japanese can greatly improve your experience with Japanese cuisine, whether you're at a grocery store, cooking at home, or dining out. We hope this vocabulary guide helps you navigate the world of Japanese vegetables. Want to learn more Japanese food vocabulary? Check out our 50+ Japanese Weather Vocabulary for beginners or dive into Japanese Cooking Vocabulary to broaden your knowledge.