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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 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 ...
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]
Types of radish: Options abound—there are over 100 kinds of radishes, from everyday red ones to heirloom varieties, including black Spanish radishes and Asian radishes, such as daikon (or mooli ...
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').
Like broccoli rabe, broccolini has thin, tender stems and plenty of leafy greens. But it stands apart with a less bitter flavor. Prepare it the same way, or pop it in the oven for a quick side of ...
Kaiware (かいわれ大根): Daikon radish sprouts [3] Kanpyō (乾瓢, 干瓢): dried gourd [ 4 ] [ 1 ] [ 5 ] [ 3 ] Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber ( Kappa ) [ 3 ]
They taste a little like clams, and in Florida they're most often made into conch fritters — similar to a hush puppy, but with a seafood pop. Like just about every fried thing, they're great ...