根菜(こんさい)

こんさい
noun
root vegetable
food
1. root vegetable
Vegetables whose edible part grows underground, such as carrots, daikon radish, burdock root, and potatoes. A common category in Japanese cooking and nutrition.
根菜(こんさい)は体(からだ)を温(あたた)める。
Root vegetables warm the body.
根菜(こんさい)たっぷりの味噌汁(みそしる)を作(つく)った。
I made miso soup packed with root vegetables.
冬(ふゆ)は根菜(こんさい)を使(つか)った煮物(にもの)がおいしい季節(きせつ)だ。
Winter is the season when simmered dishes made with root vegetables are delicious.

Usage

A culinary and nutritional term. Common root vegetables in Japanese cuisine include 大根(だいこん) (daikon radish), にんじん (carrot), ごぼう (burdock root), 里芋(さといも) (taro), and れんこん (lotus root). In traditional Japanese health beliefs, root vegetables are thought to warm the body, making them especially valued in winter cooking.

Common collocations

  • 根菜(こんさい)類(るい): root vegetables (as a category)
  • 根菜(こんさい)の煮物(にもの): simmered root vegetables
  • 根菜(こんさい)サラダ: root vegetable salad
  • 根菜(こんさい)スープ: root vegetable soup

Related Words

Compare: 葉物(はもの) (leafy vegetables)
Related: 野菜(やさい) (vegetable (the general category))
Related: 葉菜(ようさい) (leafy vegetable, leaf vegetable)
Compare: 果菜(かさい) (fruit vegetable)
general
Added 2026.2.23 20:47 · Revised 2026.9.2 13:01
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