Japanese Cuisine:
- Soybean
- Radish (Daikon Minowase)
- Pak Choi (Bok Choy)
- Komatsuna
These groupings are tailored to reflect a range of seeds that are commonly used or favored in these respective cuisines. They take into account traditional ingredients and flavors typical of each cultural culinary style. Let's continue with more groupings
Italian Cuisine
- Tomato
- Basil
- Zucchini
- Eggplant
These groupings are tailored to reflect a range of seeds that are commonly used or favored in these respective cuisines. They take into account traditional ingredients and flavors typical of each cultural culinary style. Let's continue with more groupings
Mediterranean Cuisine
- Arugula
- Carrot Seeds
- Cucumber Seeds
- Beet
These groupings are tailored to reflect a range of seeds that are commonly used or favored in these respective cuisines. They take into account traditional ingredients and flavors typical of each cultural culinary style. Let's continue with more groupings
Vietnamese Cuisine
- Lemongrass
- Thai Basil
- Bitter Melon
- Water Spinach
These groupings are designed to represent key ingredients in each cuisine, highlighting the diversity of flavors and culinary traditions across different regions. The selection of seeds aims to capture the essence of each culture's cooking style.
