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: かいわれ大根 · 貝割れ大根 (かいわりな)
Adding daikon sprouts to a salad makes it more colorful.
Daikon sprouts are also often used as a garnish for sashimi.
Bean sprouts, typically from mung beans or soybeans; thicker and milder than the peppery daikon sprouts.
Generic loanword for sprouts; may include broccoli sprouts, alfalfa, etc., while かいわれ菜 is specifically daikon radish sprouts.
Mixed kana-kanji spelling; very common in everyday writing and on packaging.
Standard kanji spelling; 貝割れ means 'split shell', referring to the shape of the cotyledons.
Variant without okurigana; less common but still seen.
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.