JO AGRICULTURE AND FORESTRY. 



so-called pickles, and Yakumi, or relishes proper, — a division 

 which can hardly be sharply carried out, since the same product, 

 according to its preparation and application, appears as a vege- 

 table dish or a relish, as, for example, the onion. I shall not, 

 therefore, enumerate and descant upon these plants in any such 

 grouping, but rather recommend their introduction in a systematic 

 order, as follows. 



1. Brasenia peltata^ Pursch. {Menyafithes nymphoides, Thunb.), 

 Jap. Junsai, and 



2. Ntiphar japonimm, D. C. {Nymphcea hiteay Thunb.), Jap. 

 Kawa-hone and Ko-hone. The rhizomes and young leaves of 

 these two NyinpJiceacece are eaten, and for this purpose are culti- 

 vated here and there in small ponds. The leaf-buds of NympJicEa 

 tetragona, Georgi, Jap. Hitsuji-gusa, eaten with vinegar, are a 

 favourite dish, especially in Yezo. 



3. Papaver sonifiiferum, L., Jap. Keshi. Poppy is grown in 

 Japan only to a very limited extent. Its seeds are used as a spice, 

 but not for producing oil. 



4. Eutrema Wasabi, Maxim. {Cochlearia Wasabi, Sieb), Jap. 

 Wasabi. the Jap. horse-radish, which grows wild on the coast, and 

 is grown in small quantities, rasped up and eaten with fish. 



5. Brassica chinejisis, L. {B. orientalis, Thunb.), rape, Jap. Na. 

 The young leaves are either eaten as a vegetable or a salad. 



6. B. oleracea, L., Jap. Botan-na, Kappa-na. Most plants of the 

 cabbage-order have been only lately introduced, and are not yet 

 widely spread. Longer known and more generally cultivated is 

 a green variety of cabbage, not so sour as the corresponding kind 

 in Europe, and very pleasant to the taste. 



7. B. rapa, L., turnip, Jap. Kabura and Kabu, are raised in many 

 sub-species, and sometimes used as a vegetable, boiled, sometimes 

 as salad. Both roots and leaves are turned to account. The 

 ordinary, flat variety predominates ; but there are also long conical 

 sorts,^ e.g. the Akanaga-kabura, i.e. red long-turnips. Omikabura 

 and 6-kabura are among the thickest kinds. 



8. Siiiapis integrifolia, Wild., J^p. 0-garashi, Taka-na. 



9. vS. cernua, Thunb., Jap. Karashi-na. 



10. 5. chinensis, L. {S. japonica, Thunb.), Jap. Midzu-na, Ise-na. 

 The leaves of these three mustards, like those of rape, are eaten 



either as salad or vegetables. The use of their seeds as a spice 

 was known to the Dutch, though they were but little propagated. 

 (See Oil-plants.) 



11. Raphaniis sativus, L., Jap. Daikon. Raw, boiled, dried, 

 and, above all, cut up and pickled, the Japanese radish is un- 

 doubtedly the most widely known and favoured vegetable with 

 rice. It is relished equally well by the fisherman and hunter of 

 the more distant islands and the polished inhabitants of the capital. 

 Hence special attention is paid to its culture, which extends as far 

 as the Japanese has permanently settled. In the central and 



