Ads
related to: chinese radish vs daikon seed powder
Search results
Results From The WOW.Com Content Network
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]
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 ...
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]
Turnip cake is a Chinese dim sum dish. The less common name radish cake is more accurate, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally called carrot cake in Singapore.
Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices reflects the five traditional Chinese elements (wood, fire ...