noun
daikon sprouts; white radish sprouts
Refers specifically to the young sprouts of daikon radish, often used in salads, sashimi garnishes, and as a crunchy topping. The name comes from the split-shell appearance of the seed leaves.
See also: 穎割れ大根 · 貝割り菜 (かいわりな)
サラダに貝割れ菜をのせると、彩りがよくなる。
Adding daikon sprouts to a salad makes it more colorful.
かいわれ菜は、さしみのつまにもよく使われる
Daikon sprouts are also often used as a garnish for sashimi.
Rare kanji form using 穎 (glume/husk); it is rarely used.
From 貝割れ (split shell) + 菜 (vegetable/greens), referring to the shape of the cotyledons resembling a split shell. The alternative kanji 穎割菜 uses 穎 (glume/husk) but is rarely used.