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stalks are shaded with crimson. When pickled in salt it gets a
more bright red colour, whence called Hino-kabura (crimson
turnip).
The village Saiin-Takehara in the district of Onsen^
lyo, is famed for a fine strain of the variety.
1O6. Brassica rapa, Z., var., Jap. Naga-kabura ; a variety
of Brassica rapa, Z., (103) with a long raddish-like shape and of a
length of about a foot, thicker towards the end. It is soft and
wholsome, and best to eat boiled or preserved as pickles in salt.
106. b. Brassica rapa, Z., var., Jap. Momiji-kabura ; a
variety of the Brassica rapa, L. The root is about 9 inches long
with a diameter of 1-1
-Jinches.
The rind is bright pink;
the flesh is white. It is much cultivated in the neighbourhood
of Hikone, Omi. When it is dried or pickled, the flesh turns
crimson.
It is also used to decorate dishes.
107. DaUGUS carota. Z., Jap. Ninjin, Ninjinna ; a
biennial cultivated vegetable of the order Umbelliferae. The
root, about 1^ fts.
long and \\ inches in diameter, is
orange yellow.
In winter and spring months it is eaten boiled or used raw cut
into slices with other food as a Namasu, etc. It is also preserved
in miso (a kind of soy of a solid consistency) or in sakc-\QQ. In
autumn months the young soft leaves are eaten boiled.
One variety called Kintoki-uinjin has a bright crimson colour
and is of a larger size. Its taste is sweet and wholesome. It is
much grown in the neighbourhood of Osaka. Another variety
called Mur&saki-ninjin (purple carrot) is of a deep purple colour
outside and yellow in the center.
108. Lappa major,' Gaertn., Jap. Gobo ; a biennial
The seeds are sown
cultivated vegetable of the order Compositae.
twice in a year, in spring and autumn. The root has a length of
about 2J fts. and a diameter of 114 inches. A very large kind
called Mumeda-gobo
is cultivated at Mmneda in the district of
Saitama, Musashi. This is eaten boiled or preserved
The young soft leaves are also eaten boiled.
in salt.