dried leaves (esp. daikon and turnip)
Refers to dried leafy parts of vegetables, particularly daikon (radish) and turnip greens, used in traditional Japanese cooking. Often rehydrated and simmered.
See also: 干葉
I rehydrate the dried leaves in water and then use them in simmered dishes.
My grandmother makes dried daikon leaves in winter.
Standard spelling using 干し (dried) and 菜 (leafy vegetable).
Alternate spelling using 乾 (dry); less common but still seen.
Abbreviated spelling without okurigana; may be encountered in older texts or product names.
Rare abbreviated spelling using 乾; not commonly used.
Compound of 干し (dried, from verb 干す 'to dry') and 菜 (leafy vegetable, greens).