Ancient Japanese kitchens incorporated a built-in herb garden to provide a constant supply of fresh herbs and spices. Japanese cuisine emphasizes the use of fresh and seasonal ingredients, including herbs and spices. Common herbs found in Japanese kitchen gardens include green onions, shiso leaves, ginger, and wasabi. These herbs are used in a variety of dishes, such as sushi, sashimi, soups, and stir-fries. The Japanese believed that the use of fresh herbs not only enhanced the taste of their food but also had health benefits, promoting digestion and vitality.
