菘

菘 (canonical)
suzuna (romanization)
すずな (hiragana historical)

Compound of 鈴 (suzu, “bell”) + 菜 (na, “greens”).


蕪

聖護院蕪菁

聖護院蕪菁 しょうごいんかぶら

天王寺蕪

天王寺蕪 てんのうじかぶら


薺

ja-noun

薺(なずな) or 薺(ナズナ) • (nazuna) ^(←なづな (naduna)?)

薺 (canonical)
薺 (canonical)
nazuna (romanization)
naduna (romanization)
なづな (hiragana historical)

/nad͡zuna/ > /nazuna/
Unclear. There are two leading theories, based on older form nadzuna:
* May be derived from natsu na, as in 夏 (natsu, “summer”) + 無 (na, “missing, gone”), from the way the plant dies back in the summer.
* May be derived from nadzuru na, as in 撫づる (nadzuru, “to pet, to pat, to stroke”, the 連体形 (rentaikei, “attributive form”) of Old Japanese verb 撫づ nadzu, modern Japanese 撫でる naderu) + 菜 (na, “edible greens”), from the way the flower clusters may invite handling.

Capsella bursa-pastoris
Capsella bursa-pastoris#Translingual

shepherd's purse, Capsella bursa-pastoris


西洋山葵

西(せい)洋(よう)山葵(わさび) or 西洋山葵(セイヨウワサビ) • (seiyō wasabi) ^(←せいやうわさび (seiyauwasabi)?)

西洋山葵 (canonical)
西洋山葵 (canonical)
seiyō wasabi (romanization)
seiyauwasabi (romanization)
せいやうわさび (hiragana historical)

Compound of 西洋(せいよう) (seiyō, “Western”) + 山葵(わさび) (wasabi, “wasabi”).


山葵

山葵 (canonical)
山葵 (canonical)
wasabi (romanization)

→ English: wasabi

→ Hokkien: 哇沙米 (oa-sá-bih)

→ Mandarin: 哇沙比 (wāshābǐ)

→ Miyako: 山葵 (wasabi)

*/wasapi/ → /wasabi/
First attested in the Honzō Wamyō (918 CE) with this kanji compound and phonetic spelling of 和佐比.
The kanji reflects where the plant was first observed: 山 (yama, “mountains”), and their leaves resembling 葵 (aoi, “hollyhocks”) or 銭葵 (zeniaoi, “mallows”).

山葵澄まし

grated wasabi mixed with soy sauce and mirin

山葵 葉似葵、故名之、生深山、出崔禹 竜珠 実名也、出孟詵 和名和佐比

Japanese horseradish
Japanese horseradish

wasabi: the Japanese horseradish (Eutrema japonicum, Wasabia japonica)


三味線

ja-noun

三(しゃ)味(み)線(せん) • (shamisen) ^(←しやみせん (syamisen)?)

三味線 (canonical)
shamisen (romanization)
syamisen (romanization)
しやみせん (hiragana historical)

→ English: shamisen

→ Finnish: shamisen

→ Spanish: shamisen

[ɕa̠mʲisẽ̞ɴ]

The instrument derives from the Okinawan 三線 (sanshin). Originally called 蛇皮線 (jabisen, literally “snakeskin strings”) in Japanese, so named for the way the Okinawan instrument's soundbox is traditionally covered in snakeskin. The traditional jabisen instrument was imported into the Sakai area of Osaka during the Eiroku era (1558–1570), then later modified by biwa luthiers to have the square-shaped shamisen soundbox of today.
The reading jabisen shifted over time to 蛇味線 (jamisen), replacing the 皮 (bi, “skin, leather”) character with 味 (mi) for phonetic reasons, i.e. as ateji (当て字). Then jamisen changed to shamisen, replacing the 蛇 (ja, “snake”) character with 三 (sha , usually read san, “three”) for semantic reasons. The sha reading for the 三 character is irregular.
The shamisen reading is first cited to a text from 1580.

short for 三味線草 (shamisen-gusa): the shepherd's purse, Capsella bursa-pastoris


大根

大根 (canonical)
daikon (romanization)
でこん (alternative hiragana)
デコン (alternative hiragana katakana)
dekon (Rōmaji alternative hiragana)

On'yomi form of the native Japanese word 大根(おおね) (ōne).

ja-r

大根(おおね) (ōne)

山葵大根: horseradish

山葵大根 わさびだいこん

daikon, a large white variety of radish native to East Asia


白菜

白菜 (canonical)
白菜 (canonical)
hakusai (romanization)


カリフラワー

[ka̠ɾʲiɸɯ̟ɾa̠β̞a̠ː]


蘿蔔

蘿蔔 (canonical)
rafuku (romanization)
らふく (hiragana historical)


青菜

青菜 (canonical)
aona (romanization)
awona (romanization)
あをな (hiragana historical)


油菜

油菜 (canonical)
油菜 (canonical)
aburana (romanization)

Literally, “oil greens”, 油(あぶら) (abura, “oil”) + 菜(な) (na, “greens”)


羽衣甘藍

ja-noun

羽(は)衣(ごろも)甘(かん)藍(らん) • (hagoromo kanran)

羽衣甘藍 (canonical)
hagoromo kanran (romanization)

Literally, “feather cloak cabbage”, 羽衣(はごろも) (hagoromo, “feather cloak”) + 甘藍(かんらん) (kanran, “cabbage”)

ja-compound

Brassica oleracea var. acephala#Translingual

Synonym of ケール (“kale, Brassica oleracea var. acephala”)


菜の花

the flowers, leaves, or stems of various Brassica species used for food


菜心

菜心 (canonical)
菜心 (canonical)
saishin (romanization)


芽キャベツ

芽キャベツ (canonical)
芽キャベツ (canonical)
me-kyabetsu (romanization)

芽 (me, “sprout”) + キャベツ (kyabetsu, “cabbage”)


ぺんぺん草

ぺんぺん草 (canonical)
ぺんぺん草 (canonical)
penpengusa (romanization)

[pẽ̞mpẽ̞ŋɡɯ̟sa̠]

From ぺんぺん (penpen, onomatopoeia for a shamisen strumming) + 草 (kusa, “grass”). The kusa changes to gusa as an instance of rendaku (連濁).
The penpen comes from the appearance of the seed vessel akin to a shamisen's 撥 (bachi, “plectrum”).

Synonym of 薺 (nazuna): the shepherd's purse, Capsella bursa-pastoris

ぺんぺん草が生える

grow shepherd's purses [in abandoned places] → be dilapidate


桜島大根

ja-noun

桜(さくら)島(じま)大(だい)根(こん) • (Sakurajima daikon)

桜島大根 (canonical)
Sakurajima daikon (romanization)

From 桜島(さくらじま) (Sakurajima, “Sakura-jima”) + 大根(だいこん) (daikon, “daikon”).

ja-compound

the Sakurajima radish, the giant white radish cultivated in Kagoshima Prefecture.


玉菜

→ Amis: tamana


甘藍

球茎甘藍

球茎甘藍 きゅうけいかんらん

子持甘藍

子持甘藍 こもちかんらん

羽衣甘藍

羽衣甘藍 はごろもかんらん

緑葉甘藍

緑葉甘藍 りょくようかんらん


芽花野菜

ja-noun

芽(め)花(はな)野(や)菜(さい) or 芽花野菜(メハナヤサイ) • (mehanayasai)

芽花野菜 (canonical)
芽花野菜 (canonical)
mehanayasai (romanization)

芽 (me, “sprout”) + 花野菜 (hanayasai, “cauliflower”)

af

ブロッコリー ブロッコリー#Japanese

Synonym of ブロッコリー (burokkorī, “broccoli”)


緑花野菜

ja-noun

緑(みどり)花(はな)野(や)菜(さい) or 緑花野菜(ミドリハナヤサイ) • (midorihanayasai)

緑花野菜 (canonical)
緑花野菜 (canonical)
midorihanayasai (romanization)

緑 (midori, “green”) + 花野菜 (hanayasai, “cauliflower”)

af

ブロッコリー ブロッコリー#Japanese


花甘藍

花甘藍 (canonical)
hana kanran (romanization)

[ha̠na̠ kã̠n̺ɾã̠ɴ]

Compound of 花 (hana, “flower”) + 甘藍 (kanran, “cabbage”, literally “sweet indigo”, the Chinese term for cabbage).

compound

カリフラワー カリフラワー#Japanese

Synonym of カリフラワー (karifurawā, “cauliflower”)


花キャベツ

ja-noun

花(はな)キャベツ or 花(ハナ)キャベツ • (hana kyabetsu)

花キャベツ (canonical)
花キャベツ (canonical)
hana kyabetsu (romanization)

Compound of 花 (hana, “flower”) + キャベツ (kyabetsu, “cabbage”).

compound

カリフラワー カリフラワー#Japanese


花野菜

ja-noun

花(はな)野(や)菜(さい) or 花野菜(ハナヤサイ) • (hanayasai)

花野菜 (canonical)
花野菜 (canonical)
hanayasai (romanization)

From 花(はな) (hana, “flower”) + 野菜(やさい) (yasai, “vegetable”).

ja-compound

カリフラワー カリフラワー#Japanese


ケール

ja-noun

ケール • (kēru)


芥子

牛と芥子は願いから鼻を通す

ushi to karashi wa negai kara hana o tōsu

wish for a cow and a mustard seed to pass through the nose → want to suffer from a disaster

From classical adjective 辛し (karashi), modern 辛い (karai, “spicy”).
The kanji spelling is jukujikun (熟字訓), from Chinese 芥子 (jièzǐ).

Brassica juncea
Brassica juncea#Translingual

Synonym of 芥子菜 (karashina): the Indian mustard, Brassica juncea


芥子

芥(かい)子(し) or 芥(がい)子(し) • (kaishi or gaishi)

芥子 (canonical)
芥子 (canonical)
kaishi (romanization)
gaishi (romanization)

In 漢方 (kanpō, “traditional Chinese medicine”), the initial kai is voiced.

traditional Chinese medicine
traditional Chinese medicine

(especially in traditional Chinese medicine) the seed of the Indian mustard, Brassica juncea


芥子

芥子 (canonical)
芥子 (canonical)
keshi (romanization)

Ultimately from Middle Chinese 芥子 (MC keajH tsiX). First cited in Japanese in the early 800s in reference to the tiny seeds of the mustard or poppy plants.

芥子に須弥を蔵す

store a poppy seed in Shumisen → put a large object into a tiny object

芥子を千にも割る

cut a poppy seed into thousand → cut into fine pieces

(archaic) Synonym of 芥子菜 (karashina): the Indian mustard, Brassica juncea

Short for 芥子玉 (keshidama): a dyeing pattern with lined rows of dots


塌菜

塌菜(たあさい) or 塌菜(タアサイ) • (tāsai)

塌菜 (canonical)
塌菜 (canonical)
tāsai (romanization)

Shift in pronunciation from tātsai above, changing the tsa sound to sa in conformance with native Japanese phonetics.

Brassica rapa subsp. narinosa#Translingual

Brassica rapa var. rosularis#Translingual

Brassica rapa subsp. narinosa or Brassica rapa var. rosularis, an edible green vegetable known variously in English as tatsoi, spinach mustard, spoon mustard, or rosette bok choy


菜種

菜種 (canonical)
natane (romanization)
なたね (hiragana historical)


蕪菜

Compound of 蕪 (kabu, “turnip”) + 菜 (na, “greens”).


蕪菜

Compound of 蕪 (kabura, “turnip”) + 菜 (na, “greens”).


山山葵

山山葵 (canonical)
yamawasabi (romanization)

Compound of 山 (yama, “mountain”) + 山葵 (wasabi, “wasabi”).


ホースラディッシュ

[ho̞ːsɨɾa̠dʲiɕːɨ]

西洋山葵

西洋山葵 せいようわさび

山葵大根

山葵大根 わさびだいこん


山葵大根

山葵大根 (canonical)
wasabidaikon (romanization)

Compound of 山葵 (wasabi, “wasabi”) + 大根 (daikon, “daikon”).


芽花椰菜

ja-noun

芽(め)花(はな)椰(や)菜(さい) or 芽花椰菜(メハナヤサイ) • (mehanayasai)

芽花椰菜 (canonical)
芽花椰菜 (canonical)
mehanayasai (romanization)

Alternative spelling of 芽花野菜 (“broccoli”)


ブロッコリー

[bɯ̟ɾo̞k̚ko̞ɾʲiː]

Borrowed from English broccoli, from Italian broccoli.


体菜

体菜 (canonical)
体菜 (canonical)
taisai (romanization)


青梗菜

青梗菜(チンゲンさい) or 青梗菜(チンゲンサイ) • (chingensai)

青梗菜 (canonical)
青梗菜 (canonical)
chingensai (romanization)

[t͡ɕĩŋɡẽ̞ɰ̃sa̠i]


ウォールフラワー

ウォールフラワー • (wōrufurawā)

[β̞o̞ːɾɯ̟ɸɯ̟ɾa̠β̞a̠ː]

1929, Fujii Senzui, Ōbei no kyōiku to bunka [Western education and culture], page 264:

The only flowers visible from the train window were white may-tree or fleabane flowers and yellow gorse or wallflowers.

車窓から見受けた花はメイツリーやエリゲロー草の白き花と、ゴースやウォールフラワーの黄色の花ばかりである。

Shasō kara miuketa hana wa meitsurī ya erigerō kusa no shiraki hana to, gōsu ya wōrufurawā no kiiro no hana bakari dearu.

ウォールフラワーと云ふのは獨逸ではゴルドラック、佛蘭西ではジロフレーと云ふ。和名では桂竹香、又はにほひあらせいとうである。

Wōrufurawā to iu no wa Doitsu de wa gorudorakku, Furansu de wa jirofurē to iu. Wamei de wa [?], mata wa nioi-araseitō de aru.

The wallflower is called Goldlack in German, and giroflée in French. Its Japanese name is 桂竹香 or nioi-araseitō.

2003, Kaneda Hatsuyo, Hana no jiten: shiritai hana no namae ga wakaru [Flower dictionary: the names of flowers you want to know], page 41:

Wallflower, Erysimum (Cheiranthus) species, brassica family, cold hardy perennial, sow in spring, biennial

ウォールフラワー Erysimum (Cheiranthus) アブラナ科耐寒性多年草、春まき ２年草

Wōrufurawā Erysimum (Cheiranthus) aburana ka taikan sei tanensō, haru maki ninensō

Erysimum cheiri
Erysimum cheiri#Translingual

wallflower (Erysimum cheiri, syn. Cheiranthus cheiri)


小松菜

小(こ)松(まつ)菜(な) or 小松菜(コマツナ) • (komatsuna)

小松菜 (canonical)
小松菜 (canonical)
komatsuna (romanization)

From 小松(こまつ) (komatsu, “Komatsu”) + 菜(な) (na, “vegetable”). Said to be named after 小松川 (Komatsugawa, literally “Komatsu River”), an area in Tōkyō.


京菜

ja-noun

京(きょう)菜(な) or 京菜(キョウナ) • (kyōna) ^(←きゃうな (kyauna)?)

京菜 (canonical)
京菜 (canonical)
kyōna (romanization)
kyauna (romanization)
きゃうな (hiragana historical)

Lit. capital vegetable, 京(きょう) (kyō, “the capital, Kyōto”) + 菜(な) (na, “vegetable”)

ja-compound

(specifically) mizuna that was grown around Kyoto


クレソン

[kɯ̟ɾe̞sõ̞ɴ]

阿蘭陀芥子

阿蘭陀芥子 オランダガラシ


赤蕪

赤蕪 (canonical)
赤蕪 (canonical)
akakabu (romanization)

Brassica rapa
Brassica rapa#Translingual

red turnip (any of several varieties of turnip (Brassica rapa) that are red or purple in color)


二十日大根

ja-noun

二十(はつ)日(か)大(だい)根(こん) or 二十日大根(ハツカダイコン) • (hatsuka daikon or hatsukadaikon)

二十日大根 (canonical)
二十日大根 (canonical)
hatsuka daikon (romanization)
hatsukadaikon (romanization)

Cultivars were introduced to Japan during the Meiji period (1868-1912), and the word appears in print by the early 20th century (see quotations below). Superficially of 二十(はつ)日(か) (hatsuka, “20 days, 20th day”) + 大(だい)根(こん) (daikon, “daikon”), possibly from the fact that the vegetable may be harvested as early as 20 days after planting.

ja-compound

1908, Fukuba Hayato, Kaju sosai kōtō saibai ron [On cultivation of high-quality fruits and vegetables], page 271:

Regarding hatsuka daikon, there is great demand for various Japanese-style dishes

二十日大根ハ邦式調理ニテハサマデ需要 […]

Hatsuka daikon wa kuni-shiki chōri nite wa sama de juyō […]

1911, Nōson jichi no kenkyū [Report on an autonomous agricultural village], Yokohama: Yūrindō, page 251:

second-season potatoes, ban daikon, all-season daikon, and hatsuka daikon (harvested April through August)

二期生馬鈴薯、晚大根、時無大根、二十日大根（四月ヨリ八月ニ至る）

niki sei bareisho, ban daikon, tokinashi daikon, hatsuka daikon (shigatsu yori hachigatsu ni itaru)

Raphanus sativus
Raphanus sativus#Translingual

radish, Raphanus sativus, (specifically) small red radishes


野沢菜

From 野沢 (Nozawa, “Nozawaonsen-mura, a town in Nagano Prefecture where it was first cultivated”) + 菜 (na, “vegetable”).

com

nozawana (Japanese variety of turnip greens)


合田草

ja-noun

合(ごう)田(だ)草(そう) or 合田草(ゴウダソウ) • (gōdasō)

合田草 (canonical)
合田草 (canonical)
gōdasō (romanization)


蘿蔔草

蘿蔔(すずしろ)草(そう) or 蘿蔔草(スズシロソウ) • (suzushirosō)

蘿蔔草 (canonical)
蘿蔔草 (canonical)
suzushirosō (romanization)

Literally, “daikon grass”, 蘿蔔(すずしろ) (suzushiro, “daikon radish”) + 草(そう) (sō, “grass, plant”)

ja-compound

Arabis flagellosa, a species of rockcress


三味線草

三味線草 (canonical)
shamisengusa (romanization)

[ɕa̠mʲisẽ̞ŋɡɯ̟sa̠]

Literally, “shamisen grass”, 三味線(しゃみせん) (shamisen) + 草(くさ) (kusa, “grass, plant”)

Synonym of 薺 (nazuna, “shepherd's purse, Capsella bursa-pastoris”)


鏡草

鏡草 (canonical)
鏡草 (canonical)
kagamigusa (romanization)

Literally, “mirror grass”, 鏡(かがみ) (kagami, “mirror”) + 草(くさ) (kusa, “grass, plant”). The kusa changes to gusa as an instance of rendaku (連濁).

(by extension) Synonym of 大根 (daikon, “daikon radish, mooli”)


蛇人参

ja-noun

蛇(じゃ)人(にん)参(じん) or 蛇人参(ジャニンジン) • (janinjin)

蛇人参 (canonical)
蛇人参 (canonical)
janinjin (romanization)

[d͡ʑa̠ɲ̟ĩɲ̟d͡ʑĩɴ]

Literally, “snake carrot”, 蛇(じゃ) (ja, “snake”) + 人参(にんじん) (ninjin, “carrot, ginseng”)

ja-compound

narrow-leaved bittercress, Cardamine impatiens