Veggies of Japanese ilk

Having fine conversation with chums yesters I realized how many things I eat now living off US soil that I would never have thrown to the stomach acid wolves prior to John Denvering it to Korea back in 2001. The following veggies are what I have become partial to:

Gobo, burdock root: This root (the name gave it away) is crisp and earthy-tasting. It goes well stir-fried with sesame oil and carrot shreds.

Goya, Okinawan cucumber: A dark green cucumber laden with warty ridges and valleys, this food totes a megawatt or two of your RDA's, with a sour, crispy taste to boot. Sneak this one into any wok-based stirfry and surprise those dinner guests.

Kuzu, pulverized kudzu root: Kudzu, the vine-based castaway from Japan, has pretty much taken over the entire southeastern US where nothing is keen to eat the stuff. So the kuzu root is mashed and then made into something like mashed potatoes.

Lenkon, lotus flower root: Resembling water chestnuts on crack with holes drilled in them, lenkon is probably the first Japanese vegetable I fell in love with. Slice, pan-sear and coat with a skosh of chili oil and you have found a weapon to keep in your culinary arsenal.