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Daikon [2] or mooli, [3] Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. . Originally native to continental East Asia, [4] daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internat
Daikon (大根, literally "big root") is a generic term for radish in Japanese language. For example, European radish is called hatsukadaikon ( 廿日大根 ) in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties.
Daikon refers to a wide variety of winter oilseed radishes from Asia. While the Japanese name daikon has been adopted in English, it is also sometimes called the Japanese radish, Chinese radish, Oriental radish or mooli (in India and South Asia). [22] Daikons commonly have elongated white roots, although many varieties of daikon exist.
Taiwanese daikon soup. A comforting staple in Taiwan and China, daikon soup is easy to prepare and packed with wholesome ingredients like pork ribs, daikon radish, ginger, garlic, white pepper and ...
Traditionally, it is also eaten layer by layer instead of first "stirring everything up", although impatient diners may first snatch the popular daikon radish at the bottom with the help of the shared serving chopsticks. Ingredients such as Chinese radishes, pigskins and bean curd are placed in the bottom of the container.
Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
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Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, [1] [2] is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things').