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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').
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Radishes are painfully underrated. First of all, they’re crisp, peppery and strike a unique balance between sweet and spicy. They also taste great on pretty...
With a little water, your kitchen counter will do just fine when it comes to storing radishes so they keep their crunch. This clever trick will ensure radishes stay fresh for two to four days ...
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
Okróshka (Russian: окро́шка [ɐˈkroʂkə]) is a cold soup of Russian origin, which probably originated in the Volga region. [1] [2]The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black ...
As the Jewish Festival of Lights, or Hanukkah, is fast approaching (December 25, 2024 to January 2, 2025), we’re looking forward to playing dreidel (and winning gelt!), lighting the menorah with ...
The dish is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon, one of its main ingredients, can also refer to a carrot (紅菜頭; âng-chhài-thâu; 'red radish').