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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
Korean radishes, like other radishes, are an annual or biennial crop grown for the taproots. The rotund cylindrical roots weigh about 800 grams (28 oz), being approximately 20 centimetres (7.9 in) long with their diameter around 7–8 centimetres (2.8–3.1 in). [2] The flesh of Korean radishes harvested timely is crisp, peppery and sweet.
Korean radish, also called mu(무), is a variety of white radish with firm crunchy texture. [24] Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish(조선무, Joseonmu).
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 ...
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. The greens of Korean radishes are called mucheong(무청) and used as vegetable in various dishes. In a 100-gram (3+1⁄2-ounce) reference serving, raw ...
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').
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.
Kkakdugi consists of radish cut into small cubes. The radish is flavored with salt, red chili powder, spring onions, and ginger. [2]The radish and the other ingredients are mixed together and then traditionally stored in a jangdok (장독) or onggi (Korean: 옹기; Hanja: 甕 器), both names which refer to a large earthenware pot.