|
* L.H.Bailey〔Bailey, Liberty Hyde. ''Gentes Herbarum'', 1:25. New York State College of Agriculture and Life Sciences (Ithaca), 1920.〕 *''R. sativus'' var. ''oleifer'' Stokes〔 *''R. sativus'' var. ''oleiformis'' Pers.〔 }} |s = |l = "white radish" "white carrot" |p = bái luóbó |w = pei luo-po |mi = |psp = |wuu = |altname = Cantonese name |t2 = |s2 = |l2 = "radish" "() carrot" |psp2 = lo bak lo pak |j2 = lo-baak |y2 = lòh-baahk |ci2 = |altname3 = Hokkien name |t3 = |s3 = |l3 = |psp3 = |h3 = |poj3 = chhài-thâu |buc3 = |hangul = |hanja = |rr = |mr = ''mu'' |lk = |kanji = lit. "big root" |kana = |hiragana = |romaji = daikon |tgl = labanos |ben = |nep = mula मुला |hin = mūlī |ind = lobak |msa = lobak |mnc = |mon = |mong = |monr = |rus = |rusr = |tam = |tha = |rtgs = |vie = |chuhan = |chunom = |lqn = "white radish" |lang1_content = mūlī |lang1 = Urdu }} Daikon (大根, literally "big root"), also known by many other names depending on context, is a mild-flavored winter radish (''Raphanus sativus'') usually characterized by fast-growing leaves and a long, white, root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region (as well as in South Asia). ==Names== In culinary contexts, "daikon" or "" (from its Japanese name) is the most common in all forms of English, although historical ties to South Asia permit ''mooli'' (from its Hindi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish", Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish〔Robert Bailey Thomas. ''(The Old Farmer's Almanac. )'' p. 28.〕 or .〔(【引用サイトリンク】publisher=MULTILINGUAL MULTISCRIPT PLANT NAME DATABASE )〕 The vegetable's Mandarin names are still uncommon in English; in most forms of Chinese cuisine, it is usually known as Chinese white radish,〔 although in Cantonese and Malaysian cuisine, it is encountered as ''lobak'' or ''lo pak''. In the cuisines of Hokkien-speaking areas such as Singapore, it is also known as ''chai tow'' or ''chai tau'', and in South Asia as ''mooli''. In any of these, it may also simply be referred to as "radish", with the regional variety implied by context. In English-speaking countries, it is also sometimes marketed as icicle radish. In mainland China and Singapore, the calque white carrot or misnomer carrot is sometimes used, owing to the similarity of the vegetables' names in Mandarin and Hokkien. This variant gave the title to a popular guidebook on Singaporean street food, ''There's No Carrot in Carrot Cake'', which refers to ''chai tow kway'', a kind of cake made from daikon. In North America, it is primarily grown not for food, but as a fallow crop, with the roots left unharvested to prevent soil compaction and the leaves (if harvested) used as animal fodder.〔 The official general name used by the United States Department of Agriculture is oilseed radish, but this is only used in nonculinary contexts. Other English terms employed when daikon is being used as animal feed or as a soil ripper are forage radish, fodder radish, and tillage radish.〔Natural Resources Conservation Service. PLANTS Database. "(Plant Fact Sheet: Oilseed Radish, ''Raphanus sativus'' L. )". United States Dep't of Agriculture, 2012. Accessed 22 June 2014.〕〔Natural Resources Conservation Service. PLANTS Database. "(Plant Guide: Oilseed Radish, ''Raphanus sativus'' L. )". United States Dep't of Agriculture, 2012. Accessed 22 June 2014.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Daikon」の詳細全文を読む スポンサード リンク
|