The most expensive vegetable in Japan is wasabi.

On the Japanese table, there is almost no dish that lacks wasabi seasoning. This spicy condiment is deeply ingrained in Japanese food culture and is extremely important in everyday cooking.

The main raw material for making mustard is a vegetable called "wasabi". This humble wasabi has become the most expensive vegetable in Japan. Wasabi, whose scientific name is Olea, is produced in China and has a cultivation history of thousands of years. It has a very simple appearance, like a slightly rough radish, and its inconspicuous appearance hides a high value.

Sushi, sashimi, soup, and all kinds of dishes are indispensable for wasabi. Over the course of a year, Japan consumes a huge amount of wasabi. However, Japan's domestic wasabi production is far from meeting market demand, and it has to import a large amount of wasabi from China.

Japanese vegetables:

1. Radish

Dip or daikon radish is a mild-flavored winter radish. In Japan, the most commonly used daikon looks like a white carrot and is 8 to 14 inches long and 2 to 4 inches in diameter. Raw radishes are often pickled or grated and blended into a soy citrus sauce with orange juice. It is also cooked, shredded and dried. Use the whole vegetable, the sprouts end up in salads, and the leaves are eaten as greens.

2. Naga

Negi looks similar to onions and has a richer flavor. It is often used in Japanese cooking. The white stems and green tips of this onion are used in one-pot dishes such as sukiyaki and more.

3. Eggplant

In Japan, eggplant is often used to make grilled eggplant, fried eggplant, sauced eggplant and other foods. The main production areas are Nagano, Fukuoka and Okayama.