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''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.
''Zizania latifolia'' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems.〔 A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop.
==Cultivation==
''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy.〔 The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''〔Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50.〕 (also, ''gau sun'' and ''kah peh sung'')〔Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85.〕 and ''jiaobai'' in China.〔Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508.〕 Its Japanese name is ''makomotake''.〔Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02.〕 The galled section of the stem is wide and up to long.〔Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52.〕 This vegetable has been grown for centuries in China,〔 at least 400 years.〔Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007.〕 It is popular for its flavor and tender texture,〔You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54.〕 and it is eaten raw or cooked. It stays crisp when stir-fried.〔Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR.〕 The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.〔
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「'''''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
'Zizania latifolia'' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.
''Zizania latifolia'' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems.〔 A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop.
==Cultivation==
''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy.〔 The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''〔Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50.〕 (also, ''gau sun'' and ''kah peh sung'')〔Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85.〕 and ''jiaobai'' in China.〔Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508.〕 Its Japanese name is ''makomotake''.〔Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02.〕 The galled section of the stem is wide and up to long.〔Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52.〕 This vegetable has been grown for centuries in China,〔 at least 400 years.〔Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007.〕 It is popular for its flavor and tender texture,〔You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54.〕 and it is eaten raw or cooked. It stays crisp when stir-fried.〔Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR.〕 The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.〔
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「'''''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.
''Zizania latifolia'' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems.〔 A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop.
==Cultivation==
''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy.〔 The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''〔Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50.〕 (also, ''gau sun'' and ''kah peh sung'')〔Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85.〕 and ''jiaobai'' in China.〔Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508.〕 Its Japanese name is ''makomotake''.〔Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02.〕 The galled section of the stem is wide and up to long.〔Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52.〕 This vegetable has been grown for centuries in China,〔 at least 400 years.〔Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007.〕 It is popular for its flavor and tender texture,〔You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54.〕 and it is eaten raw or cooked. It stays crisp when stir-fried.〔Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR.〕 The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.〔
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「'''''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
'Zizania latifolia'' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. ">ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. ">ウィキペディア（Wikipedia）』
■ウィキペディアで「'''''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
'Zizania latifolia'' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. ">ウィキペディアで「'''''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. ">ウィキペディアで「''Zizania latifolia''''' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
'Zizania latifolia'' ('''Manchurian wild rice''') () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
' (Manchurian wild rice) () is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems. A measure is its former popularity is that the surname Jiǎng (Trad. , Simp. ), one of the most common in China, derives from this crop. ==Cultivation== ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus ''Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. Infection with ''U. esculenta'' prevents the plant from flowering and setting seed so the crop is propagated asexually, by rhizome. New sprouts are infected by spores in the environment, which is generally a paddy. The galled stems are harvested as a vegetable called ''gau-soon'' and ''kal-peh-soon''Chung, K. R. and D. D. Tzeng. (2004). (Biosynthesis of indole-3-acetic acid by the gall-inducing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(6) 744–50. (also, ''gau sun'' and ''kah peh sung'')Terrell, E. E. and L. R. Batra. (1982). (''Zizania latifolia'' and ''Ustilago esculenta'', a grass-fungus association. ) ''Economic Botany'' 36(3) 274–85. and ''jiaobai'' in China.Jing-Ze, Z., et al. (2012). (Cytology and ultrastructure of interactions between ''Ustilago esculenta'' and ''Zizania latifolia''. ) ''Mycological Progress'' 11(2) 499–508. Its Japanese name is ''makomotake''.Kawagishi, H., et al. (2006). (Osteoclast-forming suppressive compounds from makomotake, ''Zizania latifolia'' infected with ''Ustilago esculenta''. ) ''Bioscience, Biotechnology, and Biochemistry'' 70(11) 2800-02. The galled section of the stem is wide and up to long.Chung, K. and D. D. Tzeng. (2004). (Nutritional requirements of the edible gall-producing fungus ''Ustilago esculenta''. ) ''Journal of Biological Sciences'' 4(2) 246–52. This vegetable has been grown for centuries in China, at least 400 years.Oritani, Y., et al. (Manchurian wild rice (''Zizania latifolia'') infected with ''Ustilago esculenta'' stimulates innate immune system, via induction of human β-defensin-2. ) ''ISHS Acta Horticulturae'' 841: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. It is popular for its flavor and tender texture,You, W., et al. (2011). (Morphological and molecular differences in two strains of ''Ustilago esculenta''. ) ''Current Microbiology'' 62 44–54. and it is eaten raw or cooked. It stays crisp when stir-fried.Yamaguchi, M. 1990. (Asian Vegetables. ) pp. 387–390. In: Janick, J. and J. E. Simon, Eds. ''Advances in New Crops''. Timber Press, Portland, OR. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers. 」の詳細全文を読む
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