Page 117 - GM EBOOK

Chart 6-1: Vegetables

NAME DESCRIPTION WEIGHT QTY. PRICE

Aonori Seaweed A type of edible green seaweed .1 6 1
Broccoli Green plant with a large flowering head
.1 6 1

Cabbage A leafy green, purple, or white biennial plant .1 1 1

Carrot A root vegetable, usually orange in color .1 6 1

Chrysanthemum Flower A flowering plants native to Asia
.1 12 1
Petals

Cucumber A widely used plant in the Asian cuisine .1 2 1

Daikon Radish A mild-flavored winter radish
.1 2 1
Dried Kelp An important ingredient in the base of broth recipes .1 6 1

Green Onion Young shoots of bulb onions, and mild in taste .1 12 1
Japanese Green Pepper a sweet bell peppers with slightly bitter after taste. .1 1 1

Japanese Seaweed A subtly sweet flavor served in soups and salads
.1 6 1
Kombu Kelp Edible kelp that is widely eaten in East Asia .1 6 1

Moyashi Bean Sprout A culinary vegetable grown by sprouting mung
.1 12 1
beans

Napa Cabbage A Chinese cabbage widely used in Asian cuisine .1 1 1

Nori Seaweed Edible seaweed species of the red algae genus .1 6 1

Onion The most widely cultivated genus Allium vegetable
.1 4 1

Pickle a small cucumber preserved in vinegar or brine
.1 12 1

Potato A starchy, tuberous crop .1 6 1 C
h
a
Scallion A vegetable with a milder taste than most onions .1 12 1 p
t
e
Shitake Mushroom A fungus famous for a rich texture and smoky flavor .2 6 1 r

Takenoko Bamboo Shoot Edible shoots of many bamboo species .1 12 1

Tomato The edible, often red, vegetable of the plant
.1 4 1
Wakame Seaweed A sea vegetable, or edible seaweed .1 6 1

Zucchini Treated as a vegetable; usually served as a side item .1 2 1

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