Well, so not confused anymore, let’s further identify this strange variety of vegetables and how to process them in order to become an interesting and delicious dish!

zucchini
A glimpse, vegetables belonging to the type of squash and courgette popular also with the name is similar to a dark green cucumbers. Zucchini is widely used in the culinary world of Europe. Created as a material suitable for various dish salads, soups, stir, or other savory dishes. How to process them, no need to peel the skin and zucchini can be eaten as fresh as is, or mashed into soups.

romaine lettuce
Vegetables are a type of lettuce has leaves that are elongated and somewhat hard like chicory. Fresh green color and the inside a little yellow. It was slightly sweet and crunchy. Made for the usual mix of fresh salad.

leaves tanko
We usually encounter in Japanese cuisine, especially in cooking shabu-shabu. These vegetables contain lots of water and wilt easily. Many are sold in supermarkets, especially those that sell a variety of Japanese food.
 
Siomak
It looked like a curly lettuce with a length of about 4-5 cm, but smaller leaves. When cooked, it was a bit bitter, so it is more suitable as a material processed mixture of fresh salad or stir created.

horenso
Also known as Japanese spinach contains a lot of water content. These are usually pan-fried vegetables, and when sauteed no need to add more water, because these vegetables will issue its own water. Horenso can be obtained in supermarkets, especially Japanese food specialty stores.