Translation guide
Edible plant leaves used in cooking, such as spinach, lettuce, and kale. In Japanese, the general term is 葉物野菜, but specific names are more common in daily use.
Referring to leafy vegetables as a category, such as in cooking, nutrition, or shopping.
The standard term for leafy vegetables. Used in recipes, grocery stores, and dietary contexts.
Let's eat plenty of leafy vegetables.
Literally 'greens'. Often used for green leafy vegetables in cooking, especially in traditional contexts.
Stir-fry some greens.
A more technical or agricultural term for leaf vegetables. Less common in everyday conversation.
Leaf vegetables are rich in vitamins.
Naming particular leafy vegetables like spinach, lettuce, or cabbage.
Spinach. One of the most common leafy vegetables in Japan.
spinach dressed with soy sauce
Lettuce. Used in salads and sandwiches.
Cabbage. A staple in Japanese cuisine, used in okonomiyaki, tonkatsu, and pickles.
Japanese mustard spinach. A popular leafy green in Japan, often used in stir-fries and soups.
Mizuna, a Japanese mustard green with feathery leaves. Common in salads and hot pots.
In everyday Japanese, people usually refer to specific vegetables by name (e.g., ほうれん草, レタス) rather than the generic 'leaf vegetable'. Use 葉物野菜 when you need to talk about the category as a whole, such as in dietary advice or shopping lists.
Tear lettuce to make a salad.
shredded cabbage
小松菜を味噌汁に入れる。
Put komatsuna in miso soup.
mizuna salad