199. The "Wheat" Radical: 麦
The seven-stroke "wheat" radical 麦 may look complex, but there's nothing complicated about it as a radical. It appears in just two Joyo kanji, one of which is 麦 as an autonomous character:
麦 (194: wheat; barley; oats; rye)
麺 (2118: noodles)
In both cases, the 麦 radical is on duty. This component does not pop up inside any other Joyo kanji.
Photo Credit: Eve Kushner
What Is the 麦 Radical Called?
The autonomous 麦 kanji has two Joyo yomi, むぎ and バク. It follows that the 麦 radical can have the following names:
むぎ
むぎへん
ばくにょう
The first name applies to both 麦 and 麺. By contrast we need to reserve むぎへん and ばくにょう for 麺. That's because the へん (偏) means "left side of a kanji," whereas the にょう (遶: to surround) refers to elements that go down the lower left and then across the bottom of a character. Both へん and にょう are apt descriptions of the part of 麺 that isn't 面.
The English nomenclature for this radical is simpler. "Wheat" is the only option.
Photo Credit: Eve Kushner
A Variant
It’s specific to Japan to write “noodles” as 麺. The way to represent this concept in Traditional Chinese is 麵 (with 面 being the Simplified Chinese version).
The difference between 麺 and 麵 comes down to our radical; the Traditional Chinese character incorporates the 11-stroke 麥. As an autonomous character, that is the variant (and again the Traditional Chinese version) of 麦. According to Henshall in his newer edition, some scholars feel that 麥 is a pictograph of a "wheat or barley plant," but not everyone agrees.
To my surprise, the Japanese sometimes use 麵 instead of writing just 麺. Why would anyone complicate things in this way? The Japanese feel that the old style is beautiful and gives the impression of genuine traditional Chinese cuisine, so some restaurant owners in Japan use the shape to attract potential customers.
Photo Credit: Eve Kushner