a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
アーティチョーク
a small hollow fruit, typically red or green, etc., used in cooking or eaten raw
ピーマン
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
カリフラワー
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food
茴香
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
生姜
a plant of the onion family with layers of green leaves and a white stem, used in cooking
リーキ
an aromatic plant with curly green leaves, used for garnishing food or in cooking
パセリ
a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.
レンズ豆
very small pieces of bread, used in cooking especially for coating items of food before frying
トーストした小麦粉
a sauce made with tomatoes, garlic, onion, vinegar, etc. that is usually served with barbecued food
バーベキューソース
a small, dark, and dried grape that does not have seeds, particularly used in cakes
すぐり
a small yellowish-green or red fruit with a sharp flavor, growing on thorny bushes
グーズベリー
a yellow and hard fruit that looks like a pear and has a sweet smell, particularly used for making jam or jelly
マルメロの実
a type of tropical fruit whose skin is purple in color and has many seeds within, native to South America
トケイソウ
a type of dish made with layers of lasagna topped with meat or vegetables and sauce and then cooked, originated in Italy
ラザーニャ
a dish of vegetables or meat cooked at a low temperature in liquid in a closed container
シチュー(肉と野菜入り)
a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling
マーマレード
a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food
バニラ