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, チョウセンアザミ
a long green vegetable with edible stems, used in cooking or eaten raw

アスパラガス, asparagus (アスパラ)
a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

パプリカ, 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, 花キャベツ
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

フェンネル, ウイキョウ
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

生姜(しょうが), ジンジャー
a plant of the onion family with layers of green leaves and a white stem, used in cooking

ポロねぎ, リーク
an aromatic plant with curly green leaves, used for garnishing food or in cooking

パセリ, イタリアンパセリ
a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

レンズ豆, レンティル
very small pieces of bread, used in cooking especially for coating items of food before frying

パン粉, クルトン
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, バーベキューのたれ
a soft white food made with mashed soybean

豆腐, とうふ
a small, dark, and dried grape that does not have seeds, particularly used in cakes

カランツ, 干しブドウ
a small yellowish-green or red fruit with a sharp flavor, growing on thorny bushes

グーズベリー, スグリ
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, クインス
a type of tropical fruit whose skin is purple in color and has many seeds within, native to South America

パッションフルーツ, 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

ラザニア, 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, 煮込み料理
a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

マーマレード, オレンジジャム
