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Daikon radish


Synonyms: white radish, Japanese radish, Oriental radish, mooli;

botanical name: Raphanus sativus var. longipinnatus


Origin, areas of cultivation


There are various theories about the origin of the daikon radish. In some books it is said to be a Japanese radish variety or a collective term for various radish hybrids from Japan. Another source claims that it stems from the Mediterranean area and reached Japan by way of China. What is certain is that daikon is frequently consumed in the Asian countries of China, Japan, Korea, Vietnam and India.




In Germany, daikon radishes are sold in late summer and autumn, but usually only in Asian or specialty shops.


Appearance, taste, characteristics


Daikon is a long, white root in the shape of a carrot and is as crisp as other radish varieties. It tastes fresh, sweet, piquant and somewhat sharp.




This radish is characterized by a low energy content and a higher amount of vitamin C.




In Asia there are many recipes for daikon as a cooked vegetable, as salad, for sandwiches and sauces, etc. It is also available pickled. In general it can be used just like domestic varieties. The sprouted seeds of the radish can be shredded, drizzled with soya sauce and served as an accompaniment to various dishes. The leaves can be eaten as well.






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