Usable are such summer vegetables as eggplants and cucumbers, as well as a small quantity of shiso (Japanese basil), myoga (Japanese ginger), leeks, shoga (ginger) and so on.
主にナス、キュウリなどの夏野菜と、少量のシソ、ミョウガ、ネギ、ショウガなどの香味野菜を用いる。