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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
Kenchin jiru is a Japanese vegetable soup prepared using root vegetables and tofu. [1] [2] Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings.
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Kasujiru (a kind of Japanese soup made from sakekasu) Kasujiru is a soup eaten typically during winter in Japan. Ingredients of kasujiru include sake kasu, different types of vegetables such as Japanese daikon radish, carrots , burdock , miso , salted salmon, and dashi stock.
Soup containing soki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The soki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
In South Korea, the loanword odeng (오뎅) borrowed from Japanese oden is a synonym of eomuk [broken anchor] (fishcakes). [4] The boiled dish consisting of fishcakes is called by the names such as odeng-tang (오뎅탕) or eomuk-jeongol (어묵전골), with the words such as tang (soup) or jeongol (hot pot) attached to the ingredient name. The ...
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
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. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish [1] or "true daikon". [2]