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.
香味野菜を刻む。
Chop the aromatic vegetables.
魚の臭みを消すために香味野菜を使う。
Use aromatic vegetables to mask the fishy smell.
この料理は香味野菜をたっぷり入れると風味が良くなる。
This dish tastes better when you add plenty of aromatic vegetables.
USAGE:
香味野菜 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 (ginger)
- にんにく (garlic)
- 長ねぎ (green onion)
- セロリ (celery)
- 大葉 / 紫蘇 (shiso)
- パセリ (parsley)
- 三つ葉 (mitsuba)
COMMON COLLOCATIONS:
- 香味野菜を加える (to add aromatic vegetables)
- 香味野菜で香りをつける (to add fragrance with aromatics)