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You are here: Home / Ingredients / Vegetables / Daikon

Daikon

February 11, 2007 by Benjamin and Koshiki Leave a Comment

Daikon is a large white radish that is used extensively in Chinese and Japanese cooking. The word daikon literally means “large root” or “great root” in Japanese. They resemble a giant carrot and are usually found between 8 and 14 inches long.

This vegetable has a firm, crisp texture and is mainly water – about 95%. It can be prepared raw, pickled, grated or used in soups and simmered dishes. It’s typically shredded and served as a garnish for sashimi. The flavor is similar to that of a radish but slightly more pungent (especially when grated).

Daikon

You’ll find daikon at most groceries stores, but Asian grocery stores and Farmer’s Markets will have the best selection and price. For best results, select daikon that are firm and not too large. They can be kept in the refrigerator for up to a week.

Filed Under: Vegetables

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A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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