Over lunch at the hotel–cold so mein noodles from the next town over, freshly grated wasabi, freshly pickled ginger, and cucumber sushi rolls–the controversial question was raised by our host, the very estimable Mr. Yuichiro Yamawaki, “What vegetables are ‘native’ to Japan?”
A discussion followed.
We all came up with wasabi and a type of ginger root unique to Japan. Added later was Japanese tomatoes, not from here, per se, but cultivated to attain a delicious, sour taste.
That lunch? Wish I had it every day. So simple, fresh, & delicious. So satisfying!