a radish of Japan (Raphanus sativus longipinnatus) with a long hard durable root eaten raw or cooked.
Also known as Chinese white radish or "lo bak". A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China around 500 B.C. Also known as Oriental radish, it is held in high esteem in Asia, where it is prepared in a wide variety of ways. Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables. The seeds, which are sprouted, have a hot flavor that is slightly reminiscent of watercress. The sprouts are often added to soups, or used to season tofu and fish. Add them at the last minute to ensure maximum crispness and flavor. The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag.
A long white radish in common use in Asia. It is pungent when raw, but becomes sweet when cooked. It can be shredded and sun-dried (very sweet!) or pickled by a variety of methods.
A long white radish, that resembles a giant smooth parsnip.
DI-kuhn, DI-kon] From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon`s flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches. Some exceptional daikon are as fat as a football. Choose those that are firm and unwrinkled. Refrigerate, wrapped in a plastic bag, up to a week. Daikon radishes are used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a stir-fry.
Japanese white radish ("great root"), easily grown in home gardens. Freshly grated it is considered to have digestive enzymes useful in the consumption of oily foods.
A shorter and rounder variety of mooli (radish) used in the same way.
(DYE-kohn) - long, white raddish
A sweet Asian radish. May be eaten raw or cooked.
large radish native to Japan
a white radish of Japan and a daiquiri , well, you don't need me to describe this drink
Long white Japanese vegetable of the radish family. It is mild and crunchy and good in salads. Unlike other radishes it is as good cooked and raw.
A sharp, but somewhat sweet-tasting, crunchy Chinese white radish often used to season salads, soups, vegetables, tofu, and stir fried dishes.
A large oriental radish with a sweet, fresh flavor. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry.
a large white, carrot shaped Japanese radish.
A long, white radish. Besides making a delicious side dish, daikon is a specific aid in dissolving fat and mucus deposits that have accumulated as a result of past animal food in take. Grated daikon aids in the digestion of oily foods.
Long, white radish used in many dishes and sometimes grated raw. Very often pickled.
Much used in Japanese and Chinese cooking. Some varieties of this carrot shaped white radish can grow up to 30 cm (12 inches) long. It has a similar taste and texture to ordinary radish and is grated and added to stewed dishes or mixed with finely chopped chilies as a relish.
"Daikon" means "big root" in Japanese. This radish has a sweet flavor and a crisp, juicy white flesh. Used raw, in salads, in stir-fries, and as a garnish. Also called "Oriental radish."
a large, white Asian radish with sweet, fresh flavor
is a long, white radish, used often for garnish in Japanese Cuisine. Daikon is a digestive aid especially when eaten with fatty, oily, or heavy foods.
(DI-kon): Large, white Asian radish with sweet, fresh flavor.
Daikon (, literally "large root"; , literally "white carrot"; mu, literally "radish"), is a mild-flavored East Asian giant white radish. Though most widely known as daikon, the radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, mooli or moo, lobak or loh bak, labanos, rabu, phakkat-hua, and cu cai trang. Charmaine Solomon, Encyclopedia of Asian Food, Periplus 1998.
