Inaka Vegetables

inaka_plate
 
LOTUS ROOT: Rich in dietary fiber, Vitamin C, Potassium, Vitamin B6, lotus root has a texture that is slightly crunchy, and mildly sweet. Good for medicinal use for problems of the lungs, lymph and kidneys.

GOBO (BURDOCK ROOT): Gobo is a woody long dark root vegetable that is traditionally valued for its antibacterial, anti-inflammatory, and antioxidant properties. It also gives great strength especially in intestines.

KABOCHA (PUMPKIN): It is very popular to its strong yet sweet flavor and moist, fluffy texture. The natural sweet flavor nourishes our central organs; stomach, spleen and pancreas. It is rich in Beta Carotene, Iron, Vitamin C, and minerals.

DAIKON: A white radish used medicinally for cleansing as well as strengthening intestines. Daikon contains Vitamin C and the active enzyme myrosinase.

HIJIKI: A Japanese sea vegetable that grows in spindly tree like forms and turns black when dried. Very rich in Calcium, Iron and minerals.

TSUKEMONO (PICKLED CABBAGE): Napa cabbage lightly pickled with sea salt. It is high in antioxidants and is known to fight off certain cancers of the digestive system. It also helps strengthen the immune system.

TOFU DIPP: Mashed tofu salad mixed with scallions. Lightly seasoned with sea salt. Excellent source of Protein, Iron, and Calcium.

BEAN SPROUT: Steamed and chilled bean sprout mixed with sesame oil. It is low in calories and contains dietary fiber, Vitamin B2 & C.

KALE: Steamed and chilled kale mixed with tahini dressing. Kale is very high in Beta Carotene, Vitamin K, Vitamin C, and rich in Calcium.