(n)perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions, Syn.Daucus carota sativa, cultivated carrot
(n)a widely naturalized Eurasian herb with finely cut foliage and white compound umbels of small white or yellowish flowers and thin yellowish roots, Syn.Daucus carota, Queen Anne's lace
[软硬兼施 / 軟硬兼施, ruǎn yìng jiān shī, ㄖㄨㄢˇ ㄧㄥˋ ㄐㄧㄢ ㄕ]use both carrot and stick; use gentle methods and force; an iron hand in a velvet glove#52061[Add to Longdo]
[けんちん;けんちゃん;けんちぇん, kenchin ; kenchan ; kenchien](n) (1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbr) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (arch) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed[Add to Longdo]
[モミジオロシ;もみじおろし, momijioroshi ; momijioroshi](n) whole daikon with a chile pepper notched inside and then grated; grated daikon and grated carrot mixed together[Add to Longdo]
[さつまじる, satsumajiru](n) miso soup with pork or chicken (originally boned chicken chunks) with daikon, carrots, great burdock or sweet potatoes; meat chowder[Add to Longdo]
[さんぺいじる, sanpeijiru](n) (See 糠漬け・ぬかづけ) soup with rice bran pickled or salted vegetables (e.g. carrots, daikon or potatoes) and fish (e.g. salmon, gadid or Arabesque greenling) boiled in a salty broth (sake lees is sometimes added) (Hokkaido local specialty dish)[Add to Longdo]
[のっぺいじる, noppeijiru](n) (See 濃餅) soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch[Add to Longdo]
[のっぺい;のっぺ, noppei ; noppe](n) soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch[Add to Longdo]