"Horseradish Horseradish (""Armoracia rusticana"", syn. ""Cochlearia armoracia"") is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous"
"find real wasabi plants. Due to its high cost, a common substitute is a mixture of horseradish, mustard, starch, and green food coloring or spinach powder. Often packages are labeled as wasabi while the ingredients do not actually include any part of the wasabi plant. The primary difference between the two is color, with Wasabi being naturally green. In Japan, horseradish is referred to as . In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants. The chemical in wasabi that provides for its initial pungency is the volatile allyl isothiocyanate, which is produced"
"spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner. In Central and Eastern Europe horseradish is called ""khren"", ""hren"" and ""ren"" (in various spellings like ""kren"") in many Slavic languages, in Austria, in parts of Germany (where the other German name ""Meerrettich"" is not used), in North-East Italy, and in Yiddish (""כריין"" transliterated as ""khreyn""). There are two varieties of khreyn. ""Red"" khreyn is mixed with red beetroot and ""white"" khreyn contains no beetroot. It is popular in Ukraine (under the name of , ""khrin""), in Belarus"
"Wamyō""). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji (sound, not meaning – opposite of gikun). Wasabi Wasabi (; ""Eutrema japonicum"" or ""Wasabia japonica"") or Japanese horseradish is a plant of the Brassicaceae family, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. The plant grows naturally along stream"
"kuri squash is commonly called ""Japanese squash"", ""orange Hokkaido squash"", ""baby red hubbard squash"", or ""Uchiki kuri squash"". In Japan, the word ""kuri"" may refer to either the squash discussed in this article or to Japanese chestnuts. In France, it is called ""potimarron"", and in the United Kingdom, it is commonly called ""onion squash"". Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence, and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are"
"over the course of days at . Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots. Cooks use the terms ""horseradish"" or ""prepared horseradish"" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as ""horseradish greens"", which have a flavor similar to that of the roots. Horseradish"
"Green laver Green laver, known as aonori (; ) in Japan and parae () in Korean, is a type of edible green seaweed, including species from the genera ""Monostroma"" and ""Enteromorpha"". It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called ""Aosa"" (アオサ) in some places in Japan. It is used in its dried form for Japanese soups, ""tempura"", and material for manufacturing dried ""nori"" and ""tsukudani"" and rice. It is also"
"when in bud, resemble sea shells. Other common names in English include ""pink porcelain lily"", ""variegated ginger, ""butterfly ginger"", and ""light galangal"". In Japanese it is known as ""gettō""' (ゲットウ). In Okinawan, it is known as ""sannin"". In Chinese, it is known as ""yàn shānjiāng"" (艳山姜) or ""yuetao"" (月桃). The plant's long leaf blades are used for wrapping zongzi, a traditional Chinese dish made of rice stuffed with different fillings. In Okinawa, Japan, ""A. zerumbet"" is known in the local dialect as ""sannin"", or in Japanese as ""getto"". Its leaves are sold for making an herbal tea and are also"
"Jamaica, and are sautéed with onions, garlic, and tomatoes, or sometimes used in a soup called pepperpot soup. In Botswana, it is referred to as ""morug"" and cooked as a staple green vegetable. In Greece, green amaranth (""A. viridis"") is a popular dish called , or . It is boiled, then served with olive oil and lemon juice like a salad, sometimes alongside fried fish. Greeks stop harvesting the plant (which also grows wild) when it starts to bloom at the end of August. In Brazil, green amaranth was, and to a degree still is, frequently regarded as an invasive"
"Wasabi Wasabi (; ""Eutrema japonicum"" or ""Wasabia japonica"") or Japanese horseradish is a plant of the Brassicaceae family, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are ""E. japonicum"" 'Daruma' and 'Mazuma', but there are many others."
"crushed (Ironba) with other ingredients and served with steamed rice (Chaak). Fried ones (Kaanghou) are also favorites for many. In Japan, it is called ""hechima"" () and is cultivated all over the country during summer. It is commonly used as a green vegetable in traditional dishes of the Nansei Islands and Kyushu while other regions of Japan grow it predominantly for use as a sponge or for applying soap, shampoo, and lotion. As with bitter melon, many people grow it outside building windows as a natural sunscreen in summer. In China, Taiwan, and Indonesia (where it is called ""Sigua"" or"
"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 or ""true daikon"". 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"", which are southern Chinese dialect pronunciations of the general Chinese term for radish and carrot (萝卜). In"
"Chrain Chrain (, or ""Kren"", , , , ""khrin"", , ""khreyn""; meaning ""horseradish"" in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Ashkenazi Jewish, Israeli, American Jewish, Austrian, Slovene, northern Croatian, Belarusian, Czech, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian and Ukrainian cuisine. The English word chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages. There are two common forms of chrain in the Jewish and Slavic cuisines. White chrain consists of grated horseradish and vinegar, and sometimes sugar and"
"the variety of perilla normally used in Japanese cuisine (""Perilla frutescens"" var. ""crispa"") is . This name is already commonplace in US mass media's coverage of Japanese restaurants and cuisine. The Japanese call the green type , or ""ooba"" (""big leaf""), and often eat the fresh leaves with sashimi (sliced raw fish) or cut them into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a savory herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released"
"""lobak, lo pak"", etc. sometimes refer to the usual Chinese form, but is also applied to a form of daikon with light green coloration of the top area of the root around the leaves. The Korean radish, also called ""mu"", has similar pale green shade halfway down from the top, and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves. Both are often spicier than the long white radishes. The heirloom watermelon radish is another Chinese variety of daikon with a dull green exterior, but a bright rose or fuchsia-colored center. Its Chinese name ""xīnlǐměi luóbó"") is"
"The oldest record of wasabi as a food dates to the 8th century CE. The popularity of wasabi in English-speaking countries has tracked that of sushi, growing steadily starting in about 1980. Due to issues that limit the Japanese Wasabi plant's mass cultivation and thus increases its price and decreases availability, outside of Japan the Western Horseradish plant is generally used in place of the Japanese Horseradish. This version is commonly referred to as ""Western Wasabi"" in Japan. Wasabi is generally sold either as a rhizome or stem, which must be very finely grated before use, as dried powder, or"
"sometimes irregularly romanized as the ""shinrimei"" radish and sometimes translated as the beauty heart, beautiful heart inside, or roseheart radish. The Chinese and Indian varieties tolerate higher temperatures than the Japanese one. These varieties grow well at lower elevations in East Africa. If moisture is abundant, it can grow quickly; otherwise, the flesh becomes overly tough and pungent. The variety ""Long White Icicle"" is available as seed in Britain, and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year. The roots can be stored for some weeks"
"specially goat meat; which is normally prepared in a pressure cooker with minimal use of spices to focus on the flavour of the greens and dry chillies. ""Brassica juncea"" (especially the seeds) is more pungent than greens from the closely related ""Brassica oleracea"" (kale, broccoli, and collard greens), and is frequently mixed with these milder greens in a dish of ""mixed greens"". Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as ""takana"" and often pickled for use as filling in onigiri or as a condiment. Many varieties of ""B. juncea"" cultivars are"
"used, including ""zha cai"", ""mizuna"", ""takana"" (var. ""integrifolia""), ""juk gai choy"", and ""xuelihong"". Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called ""asam gai choy"" or ""kiam chai boey"" is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as ""gai choi"", ""siu gai choi"", ""xaio jie cai"", baby mustard, Chinese leaf mustard or ""mostaza"". Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act as a mulch, covering the soil"
"color. In Japan, it is called ""akagashi"" (赤樫 - あかがし), but is also known by the names ""oogashi"" (大樫 - オオガシ) and ""oobagashi"" (大葉樫 - オオバガシ). Like ""shirakashi"" (白樫 - しらかし) (Quercus myrsinifolia), whose wood is often called shirokashi outside of Japan, and other related sub-genera, Japanese Evergreen Oak, or ""akagashi"", is a preferred choice for Japanese martial arts practice weapons such as bokken. This is due to its uniformly tight grain structure resulting from its continuous growing season. It should not be confused with the oriental or Asian white oak, ""Quercus aliena"". Quercus acuta Quercus acuta, the Japanese evergreen"
"irregularly pear shaped, and grows to around in diameter. Daikon refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name ""daikon"" has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or ""mooli"" (in India and South Asia). Daikon commonly have elongated white roots, although many varieties of daikon exist. One well-known variety is 'April Cross', with smooth white roots. ""The New York Times"" describes 'Masato Red' and 'Masato Green' varieties as extremely long, well-suited for fall planting and winter storage. The Sakurajima radish is a hot-flavored variety"
"followed by widespread gene loss, resulting in ~38,000 genes in the genome of the extant species. It has 3 known subspecies such as; It has several common names including jointed charlock, jointed radish, jointed wild radish, sea radish, white charlock, and wild radish. It is often erroneously identified as mustard. It is native to temperate regions of North Africa, Europe and parts of Western Asia. It is found in North Africa, within Macaronesia, Madeira Islands, Canary Islands, Algeria, Egypt, Libya, Morocco and Tunisia. Within Western Asia it is found in the Caucasus, Armenia, Azerbaijan, Cyprus, Georgia, Iran, Iraq, Israel, Jordan,"
"character name. Bamboo (real name: ) is also listed as Green Green’s producer. Character Names: The five lead girls are named after plants or things connected to plants. Midori means ""green"", Kutsuki Futaba means ""twin leaves on a decayed tree"", Kutsuki Wakaba means ""new leaves on a decayed tree"", Minami Sanae means ""southern rice seedlings"" and Iino Chigusa means ""field of a thousand seeds"". Kutsuki vs. Kuchiki: The pronunciation of Futaba and Wakaba's last name has been the subject of debate since the release of the game. The game itself seems to have trouble deciding how to pronounce 朽木, often"
"distinct styles were developed. In East Asia, ""Pteridium aquilinum"" (bracken fiddleheads) is eaten as a vegetable, called ""warabi"" (蕨 / わらび) in Japan, ""gosari"" (고사리) in Korea, and ""juécài"" (蕨菜) in China and Taiwan. In Korea, a typical ""banchan"" (small side dish) is ""gosari-namul"" (고사리나물) that consists of prepared bracken fiddleheads that has been sauteed. It is a component of the popular dish ""bibimbap"". Bracken has been shown to be carcinogenic in some animals and some have suggested it could have some part in causing the high incidence of stomach cancer in Japan. It is currently under investigation as a"
"Atriplex hortensis Atriplex hortensis, known as garden orache, red orache or simply orache (; also spelled orach), mountain spinach, French spinach, or arrach, is a species of plant in the amaranth family used as a leaf vegetable that was common before spinach and still grown as a warm-weather alternative to that crop. (For many years, it was classified in the goosefoot family, but it has now been absorbed into the Amaranthaceae.) It is Eurasian, native to Asia and Europe, and widely naturalized in Canada, the United States, Australia, and New Zealand. ""Atriplex hortensis"" is a hardy annual plant, with an"
"and ""Foodin"" in Japanese, Nintendo decided to give the various Pokémon species ""clever and descriptive names"" related to their appearance or features when translating the game for western audiences as a means to make the characters more relatable to American children. Abra and Kadabra were initially intended to be named Hocus and Pocus(which were also the original names in the Pokemon Red and Green Beta Version) for American audiences, but were instead changed to Abra and Kadabra, based on the famous incantation along with Alakazam. Alakazam's Japanese name ""Foodin"" was inspired by a rough translation of Harry Houdini's last name."
"Daikon , also known by many other names depending on context, is a mild-flavored winter radish ("""" variety (cultivar) 'Longipinnatus') 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. 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/Panjabi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish,"
"kodikkai"" (Tamil), ದೊರ ಹುಣಸೆ/ಸೀಮೆ ಹುಣಸೆ/ಇಲಾಚಿ ಕಾಯಿ/ಇಲಾಚ್-ಹುಂಚಿ ಕಾಯಿ ""dora hunase or seeme hunase or ilaichi kai or ilach-hunchi kai"" (Kannada), વિલાયતી આંબલી i.e. ""Foreign Tamarind"" - ""બખાઇ આમ્બલી"" i.e. ""Bakhai Ambli"" or ""Goras ambli"" (Gujarati), जलेबी i.e. Jalebi like or गंगा इमली i.e. ""Ganges Tamarind"" or विलायती इमली i.e. ""Foreign Tamarind"" or ""'Singri""' i.e. ""सिंगड़ी"" (Hindi), জিলাপি i.e. ""Jilapi"" meaning ""Jalebi"" (Bengali), ""seeme hunase"" (Kannada), "" चिंच बुलाई "" or विलायती चिंच i.e. ""Foreign Tamarind"" or ""फिरंगी चिंच"" (Marathi) and ""Achhi gidamiri"" (Sindhi). In odisha, it is called Seema Kaiyan(Odia).In central province(UP) called as जंगल जलेबी In India, it goes by"
"in Japanese. In Latin America, it is known as (, ""Chinese spinach"") or (, ""Malabar spinach"") in Spanish, and (, etymology is tentatively ""creepy green"", ""dense green"") or (, ""Indian spinach"") in Portuguese. In West Africa, specifically among the Yoruba tribe in South West Nigeria, it is known as ""Efo amunututu"" translated in Yoruba as the vegetable which “calms your stomach”. Basella alba Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian Subcontinent, Southeast Asia"
"the ""tender unfolding leaves"" which they sun-dry and serve on special occasions. The Japanese name means literally ""a (type of) garlic that a ""gyōja"" makes use of as food,"" where a ""gyōja"" signifies a monk or a lay person engaged in ascetic training outdoors (cf. , Shugendō). Much of its flourishing habitat occurs in nature reserves such as national parks. Hence it is considered a scarce ""sansai"" (wild-harvested vegetable), and commands high prices at the market. Siberian onion is an important ethnobotanic food plant for the indigenous Ainu people of Japan. In the Ainu language it is called pukusa, ""kitobiru"","
"respectively. Japanese also has two terms that refer specifically to the color green, 緑 (""midori"", which is derived from the classical Japanese descriptive verb ""midoru"" ""to be in leaf, to flourish"" in reference to trees) and グリーン (""guriin"", which is derived from the English word ""green""). However, in Japan, although the traffic lights have the same colors as other countries have, the green light is described using the same word as for blue, ""aoi"", because green is considered a shade of aoi; similarly, green variants of certain fruits and vegetables such as green apples, green ""shiso"" (as opposed to red"
"content than those from stems or leaves, and have highest levels at the end of the growing season. The plant is known as . The kanji expression is from the Chinese meaning ""tiger staff"". One interpretation of the Japanese name is that it comes from ""remove pain"" (alluding to its painkilling use), though there are other etymological explanations offered. It grows widely throughout Japan and is foraged as a wild edible vegetable (""sansai""), though not in sufficient quantities to be included in statistics. They are called by such regional names as ""tonkiba"" (Yamagata), ""itazuiko"" (Nagano, Mie), ""itazura"" (Gifu, Toyama, Nara,"
"as it can regenerate from any rhizomes that remain in the soil. Using cutting the stems at the ground and applying a systemic herbicide will often kill the plant. Composting bushkiller is not recommended as it may re-sprout from buried stems. Cayratia japonica Cayratia japonica (common names bushkiller, yabu garashi and Japanese cayratia herb) is a species of herbaceous plant native to Australia and Asia. It is used as a traditional Chinese medicine to relieve swelling and heat, and to enhance diuresis and detoxification. ""Cayratia japonica"" is a perennial herbaceous vine with compound, alternately branching leaves. Tendrils grow opposite each"