レタス

From English "lettuce." One of the most commonly eaten leafy vegetables in Japan, used in salads, sandwiches, and as a garnish for various dishes.

Types

• 玉(たま)レタス: iceberg/head lettuce (most common)
• サニーレタス: loose-leaf lettuce (red-tipped)
• ロメインレタス: romaine lettuce
• サラダ菜(な): butterhead lettuce

Common collocations

• レタスを手(て)でちぎる: to tear lettuce by hand
• レタスを洗(あら)う: to wash lettuce
• レタスを敷(し)く: to line with lettuce (as a bed for food)

Cultural note

In Japan, lettuce is commonly torn by hand rather than cut with a knife to prevent browning and preserve crispness.