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.
hoshina soup
bath of dried leaves (esp. daikon and turnip)
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).