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.
根菜は体を温める。
Root vegetables warm the body.
根菜たっぷりの味噌汁を作った。
I made miso soup packed with root vegetables.
冬は根菜を使った煮物がおいしい季節だ。
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 (daikon radish), にんじん (carrot), ごぼう (burdock root), 里芋 (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:
- 根菜類: root vegetables (as a category)
- 根菜の煮物: simmered root vegetables
- 根菜サラダ: root vegetable salad
- 根菜スープ: root vegetable soup