Yamato-yasai (Yamato Vegetables) (大和野菜)

"Yamato-yasai" collectively refers to locally produced vegetables that have been recognized by the Nara Prefectural governament (old Yamato Province), consisting of 17 types of local produce called 'Yamato no dento yasai' (traditional vegetables of Yamato) and four types called 'Yamato no Kodawari yasai' (particular vegetables of Yamato) which are grown with particular technique.

Yamato no Dento Yasai

Yamato-mana (Brassica rapa L. Oleifera Group)

Sensuji-mizuna (Brassica rapa var. nipposinica)

Uda Kingobo (edible burdock of Uda, Arctium lappa L.)

Himotogarashi pepper (Fushimi sweet pepper, Capsicum annuum)

Nanpaku-zuiki (the white stem of a taro)

Japanese yam (Dioscorea spp.)

Iwai-daikon radish (daikon radish for celebration, Raphanus sativus)

Yuzaki-nebuka onion (Allium fistulosum)

Koshoga ginger (Zingiber officinale)

Hanamyoga (Family Zingiberaceae Genus Alpinia, evergreen herbaceous perennial)

Yamatokikuna greens (Chrysanthemum coronarium)

Katahira-akane (red turnip, Brassica rapa)

Murasaki togarashi (purple pepper, Capsicum annuum)

Ogon-makuwa gourd (Cucumis melo var.makuwa)

Yamato sanjaku cucumber (long cucumber of Yamato)

Yamato round eggplant

Shimokita harumana greens (Brassica rapa var. nippo-oleifera)

Yamato no Kodawari Yasai

Yamato futonegi green onion (thick leek of Yamato)

Kaori-gobo burdock (flavory edible burdock)

Hanjiro kyuri (white cucumber)

Vegetables harvested early in the morning (lettuce, eggplant, cucumber and corn)