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Tsuma and Oroshi are kind of edible garnishes used Daikon in Japanese cuisine and both can be dipped. Tsuma is used as sashimi's accompaniment and Oroshi is frequently used as a garnish. The pink spicy momiji-oroshi (もみじおろし, literally "autumn-leaf-red grated (daikon)") is daikon grated with chili pepper.
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
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Download as PDF; Printable version; In other projects ... Pages in category "Tea brands in Japan" The following 9 pages are in this category, out of 9 total. This ...
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.
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