Untitled - Library

163. Raphanus satiVUS, L., var., Jap. Nedsnmi-daikon,
Karaiui-daikon ; a biennial cruciferous vegetable which is the
celebrated product of the village Uyeno at the foot of Ibukimountain
in the province Omi. It is short and thick at the
end in the form of a club. As it is
provided
with rat's tail like
taper roots, it is called Ilmki-daikon or Rat-daikon. It is very
acrid in taste and used as a condiment, but it is also good to be
eaten boiled.
Besides this, Sangatsu-daikon (March-raddish), Natsu-daikon
(Summer raddish), etc. are used for condiments.
163. b. SinapiS cernua, Thunb., Jap. Karashi ; the seeds
of Sinapis cernua, Tint-lib., are grind into powder
condiment or preserved in salt.
and used as a'
164. Citrus aurantium, ., Jap. Yudsu, Mochi-yudsu ;
an evergreen cultivated tree of the order Aurantiacea3. It
attains a height of 10-15 fts. It thrives in cold regions
as well as in warm countries. Early in summer it produces
flowers arid gives fruits in winter. It is the size of a wrist and
of a pure yellow colour when fully ripe.
Its rind is
very fragrant
and is eaten fresh, boiled, or preserved in sugar. Its flower-buds
and young fruit-rinds are used in cooking to give
aromatic flavour.
the food an
164. b. Citrus aurantium, L., var., Jap. Toko-yudsu,
Hatia-yudsu ; a variety of the preceding (164); the smaller fruits
remain on the branches for a long time. It is inferior in quality,
but of the same use. It is usually used when young.
165. Zanthoxylum piperitum, D. C., Jap. Sansho ; a
wild mountain deciduous shrub of the order Zanthoxylaceas. It
is also cultivated in gardens. Its ripe fruits, young flower-buds,
and leaves, as well as the inner bark of the stem which is called
Kara-kaiva are eaten when boiled. A kind called AsakurasaiisJio
has shorter thorns, but the fragrance of its leaves and
fruits is stronger.
165. b. Prunus Grayana, Max., Jap. Uwamidsu-sakura ;
the fruits of this tree are called Au-nin in Yechigo. The flower-