Daikon, Vegetable
Daikon (Raphanus sativus var. longipinnatus) is a root vegetable commonly known as White Radish, Japanese Radish, Oriental Radish, and Chinese Radish. Daikon is derived from Japanese word 'Dai' meaning large, and 'kon' meaning root. It is originated in continental Asia. Daikon is a large, mild-flavored, East Asian white radish. There are many kinds of chinese radishes, and they can be grouped, by usage into leaf and root radishes, by shape (round, long, tapered, short and bluntered) or by color (white,yellowish, rose pink, green or dark red). Daikon can be 15-50 cm long and 5-12 cm in diameter. It can be eaten raw, in salad, pickled, or in stir fries, soups and stews. It is used especially in Asian cuisines. Daikon has a pleasant, sweet and zesty flavor with a mild bite. Daikon grows well in a deep, loose, moist, fertile and well-drained soil. It can be kept longer and well in refrigerator if placed in a sealed container or plastic bag. Daikon cleanses the blood, promote energy circulation and increases the metabolic rate. It is low in calories, rich in vitamin C and contains the active enzyme myrosinase.  Daikon Author: Chris 73 (Creative Commons Attribution ShareAlike 3.0-unported) | ||
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