香 味 野 菜(こうみやさい)

こうみやさい

noun

aromatic vegetables; herbs and aromatics used in cooking

1. aromatic vegetables; herbs and aromatics

A collective term for vegetables and herbs used primarily for their fragrance and flavor in cooking, such as ginger, garlic, green onions, shiso, and celery.

香味野菜(こうみやさい)を刻(きざ)む。

Chop the aromatic vegetables.

魚(さかな)の臭(くさ)みを消(け)すために香味野菜(こうみやさい)を使(つか)う。

Use aromatic vegetables to mask the fishy smell.

この料理(りょうり)は香味野菜(こうみやさい)をたっぷり入(い)れると風味(ふうみ)が良(よ)くなる。

This dish tastes better when you add plenty of aromatic vegetables.

Usage

香味野菜(こうみやさい) is a cooking term that covers a broad range of aromatic ingredients. Unlike English "herbs," it includes both leafy herbs and pungent vegetables like garlic and ginger.

Common examples

生姜(しょうが) (ginger)
にんにく (garlic)
長(なが)ねぎ (green onion)
セロリ (celery)
大葉(おおば) / 紫蘇(しそ) (shiso)
パセリ (parsley)
三(み)つ葉(ば) (mitsuba)

Common collocations

香味野菜(こうみやさい)を加(くわ)える (to add aromatic vegetables)
香味野菜(こうみやさい)で香(かお)りをつける (to add fragrance with aromatics)

general

Added 2026.3.5 18:01 · Revised 2026.9.2 13:01

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