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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
A longer root form, including oriental radishes, daikon or mooli, and winter radishes, grows up to 60 cm (24 in) long with foliage about 60 cm (24 in) high with a spread of 45 cm (18 in). [9] The flesh of radishes harvested timely is crisp and sweet, but becomes bitter and tough if the vegetable is left in the ground too long. [10]
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]
A superfood in Traditional Chinese Medicine, daikon radish appears in many East Asian cuisines including Japanese, Chinese, and Korean. Folate is really great for women who are pregnant.” In 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 things').
The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish(왜무, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves.
To prepare a turnip cake, roots of Chinese radish are first shredded. [3] Chinese radish, either the white-and-green variety or the all-white variety, is one of the key ingredients since it makes up a large portion of the cake. The other key ingredients are water and rice flour.
The word has multiple meaning, and causes quite a lot of confusion. Many Chinese/Korean sources for example often compare daikon (Japanese radish) and Chinese/Korean radish. Those comparisons also often contain the word longipinnatus because Japanse, Chinese, and Korean radishes are all longipinnatus.