On Thu, 4 Dec 2003 06:07:58 +0000 (UTC), Betty Lee
wrote:

Anyways, I just got back from Japan, and while I was utterly impressed
with the wide selection of food at all sorts of hours, I managed to get
very few vegetables. I had plenty of ramen, soba, udon, curry, katsu-don,
pan, oden (from 7-11 no less!), sushi, manju, taiyaki, takoyaki, yakitori,
croquet, etc. etc., but I only managed to get mikan, ringo, and kyuri
for fruit and veggies (and various forms of seaweed and tsukemono,
if that counts).

Surely, the Japanese must eat more fresh veggies than that...?
If so, what veggies do they normally eat?

One of my Japanese cookbooks (Home Style Japanese Cooking in Pictures,
Sadko Kohmo) shows many recipes with green beans, asparagus, snow
peas, carrots, greens and lettuces of various sorts, daikon (of
course), cucumber, lotus root, onions, sweet potato/yam, and eggplant.