Daikon is a white radish popular in Asian cuisine, with a variety of names and uses. It is low in calories and high in vitamin C, and can be prepared in many ways. It should be stored properly and selected based on its appearance.
Daikon (Raphanus sativus longipinnatus) is a light white radish in the shape of a large carrot. The name comes from the Japanese words dai, which means “large” and kon, which means “root”. Growing 8 to 14 inches (20 to 35 cm) long and 2 to 4 inches (5 to 10 cm) wide, it certainly lives up to its name. Variant manifolds can be cylindrical or even spherical. Most types are white, although some are shades of yellow, green, pink, or black.
Daikon radish is popular in the cuisines of Japan, China, Korea, Vietnam and India. It is known by the names Japanese or Chinese radish, winter radish, popsicle radish, labanos, lobak, and rabu, among others. Radish is believed to have originated in the Mediterranean region, before being transplanted to East Asia before 500 BC
In Japanese cuisine, the ubiquitous daikon is prepared and served in a variety of ways. It is often grated and served raw, as an accompaniment to a dish or as a flavoring in soup. It can be shredded, dried, pickled, used in sushi, simmered, or deep-fried. The fresh leaves and shoots are eaten separately.
In China, daikon is often added to various dim sum dishes, such as mooli cakes. Mooli cakes, fried or steamed, are traditional dishes to be served during Chinese New Year celebrations. In Korea, it is included as a component of kimchi, the national dish of Korea, a combination of pickled vegetables in vinegar, chili, garlic and ginger.
In Myanmar, daikon is served pickled or as an ingredient in salads. It is also boiled and served with fish sauce or made into soup. In India, daikon, called muli, is ground up and used as a filling for parathas, a kind of pan-fried flat bread. It is also served raw in salads of regional Punjabi cuisine.
This radish has very few calories. A 0.5 cup (75 g) serving raw provides only about 20 calories and is a superior source of vitamin C. It is considered helpful in aiding digestion. The leaves are a good source of beta-carotene, vitamin C, calcium and iron. Daikon radishes prefer to be planted deep in rich, loose, moist soil. They have a fairly long growing season and should be planted once the soil has warmed.
Daikon is available in grocery stores year-round. When purchasing, buyers should select those that have white, unblemished skin and feel heavy and firm in the hand, with no wilting or cracking. The leaves should be fresh and green, with no yellowing. Radish can be stored in a resealable plastic bag in the refrigerator, but the leaves must be separated from the root and stored at room temperature or used the right way, as they don’t refrigerate well.
A versatile food, daikon can be successfully prepared in a number of ways. In addition to stir-frying and boiling, it can be grilled, baked, and broiled. It’s delicious raw and makes a new addition to any dish of cold relish or crudites. It just needs to be washed, peeled and cut vertically into thin slices or julienne.
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