Keishi

Keishi is a Japanese term that can refer to several things, most commonly a type of dried ginger. This dried ginger, also known as kyo-kō or kan-zō, is typically sliced thinly and dried, often used in traditional Japanese medicine and as a culinary ingredient. It is valued for its pungent aroma and flavor, and is believed to possess various health benefits, such as aiding digestion and warming the body. Keishi is a common ingredient in herbal remedies and teas.

Beyond dried ginger, "keishi" can also refer to a type of red poppy, Papaver rhoeas, especially in the context of its petals. These petals are sometimes used to create a dye or for ornamental purposes. In some regions, "keishi" might also be a surname or a given name. However, the most prevalent usage of the term keishi, particularly in culinary and medicinal contexts, points to dried ginger. Its preparation and use have a long history in Japanese culture.