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‚킪‘‚̌ŗLŽí‚ÅAŠe’n‚É•ª•z‚µ‚Ä‚¢‚Ü‚·B[ŽR‚ÌŸ‚ñ‚¾Œk—¬‚Ì“ú‰A‚ɶ‚¦A‚‚³‚Í‚R‚O`‚S‚TƒZƒ“ƒ`‚قǂɂȂè‚Ü‚·B—t‚ÍSŒ`‚Å’·‚¢—t•¿‚ª‚ ‚è‚Ü‚·B‚SŒŽ‚©‚ç‚TŒŽ‚²‚ëA‰ÔŒs‚ðL‚΂µ‚Ä‘ó‰Ô˜‚É”’F‚©‚ç’W‚¢‰©”’F‚̉Ԃðç‚©‚¹‚Ü‚·Bu‚킳‚Ñv‚ªH—p‚É‚³‚ê‚邿‚¤‚ɂȂÁ‚½‚̂͊™‘qŽž‘ã‚©‚ç‚ÆŒ¾‚í‚ê‚Ä‚¢‚Ü‚·BÍ”|‚Ì•û–@‚Í‘å•Ê‚µ‚ÄA…‚Ì’†‚ňç‚Ä‚é‘òƒƒTƒr‚ÆA”¨‚ňç‚Ă锨ƒƒTƒr‚ª‚ ‚è‚Ü‚·B
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ƒAƒuƒ‰ƒi‰ÈƒƒTƒr‘®‚Ì‘½”N‘‚ÅAŠw–¼‚Í Wasabia japonicaB‰p–¼‚Í Japanese horse-radishB
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The Japanese horse-radish (Wasabia japonica) belongs to Brassicaceae (the Mustard family). It is a perennial herb that is an endemic species of Japan. This herb grows in shady places along montaine streams and can reach 30-45 cm in height. The leaves are heart-shaped with long petioles. White to pale yellowish white flowers come in racemes on the stalks from April to May. It has been used as food since the Kamakura period (1185-1333). There are two main methods of cultivation: sawa-wasabi, which is grown in water, and hatake-wasabi, which is grown in fields.
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[ãE’†‚P] Šò•ŒŒ§’†’ÃìŽsu‚Ü‚²‚ߎ©‘RA•¨‰€v‚É‚ÄA2007”N04ŒŽ12“úŽB‰eB [’†‚U] “¯ã‚É‚ÄA2007”N03ŒŽ13“úŽB‰eB [’†‚Q] ‹ž“sŽs¶‹ž‹æu‹ž“s•{—§A•¨‰€v‚É‚ÄA2006”N03ŒŽ29“úŽB‰eB [’†‚RE’†‚S] •ºŒÉŒ§_ŒËŽs“勿˜ZbŽR’¬u˜Zb‚ŽRA•¨‰€v‚É‚ÄA2005”N04ŒŽ19“úŽB‰eB [’†‚T] ’·–쌧ˆÉ“ߎs¼t‹ßu‚©‚ñ‚Ä‚ñ‚ςσK[ƒfƒ“v‚É‚ÄA2006”N04ŒŽ04“úŽB‰eB [’†‚V] ɪŒ§ˆÉ“¤Žsã‘DŒ´‚É‚ÄA2007”N02ŒŽ16“úŽB‰eB [’†‚W] ŒQ”nŒ§•xŽmŒ©‘ºuÔé‚Ó‚ê‚ ‚¢‚ÌXv‚É‚ÄA2008”N04ŒŽ27“úŽB‰eB [’†‚X] ƒCƒMƒŠƒXEƒƒ“ƒhƒ“ŽsuƒLƒ…[ƒK[ƒfƒ“v‚É‚ÄA2008”N03ŒŽ03“úŽB‰eB(photo by Jon Suehiro) [’†‚P‚O] ç—tŒ§ŽæŽs‘åŠp‚É‚ÄA2011”N11ŒŽ01“úŽB‰eB [’†‚P‚PE’†‚P‚Q] ŽRŒ`Œ§¬‘’¬¬‹Êì‚É‚ÄA2019”N05ŒŽ03“úŽB‰eB [’†‚P‚R`’†‚P‚U] ‹{錧å‘äŽs‘¾”’‹æ—œ–ì‚É‚ÄA2021”N04ŒŽ13“úŽB‰eB [’†‚P‚VE‰º] •xŽRŽs•w’†’¬u•xŽRŒ§’†‰›A•¨‰€v‚É‚ÄA2025”N03ŒŽ21“úŽB‰eB
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