Description for “corn in Kanji”
An annual grass of the Gramineae family. The grains are cultivated for food and industrial raw materials, and for the entire above-ground part as feed. The stem is upright and 1 to 4 meters high. Most of the nodes are 14 to 16, and there is almost no branching.
Fresh, frozen (whole form, cut corn, granules, etc.) and canned corn (boiled cans, cream style) are used for unripe corn. Perishables are mainly boiled or baked as they are for edible use. Boiled and scraped fruits are kakiaged or stir-fried in butter and added to meat dishes, salads, and stewed dishes. It can also be used for corn chowder by adding milk to make corn soup, or fried with bacon and onions and simmered in milk or soup.
Japanese says “tokibi” and “toumorokoshi”.
