Talk:Daikon
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[edit] Daikon beans
heya Daikon fans, what's up?!?!?!?
you know, I gotta ask, does anyone out there know if you can eat the daikon beans? they look just like sweet peas or soybeans, and I was wondering if they're any good. -Jiesen- July 2004
- Um, to the best of my knowledge, Daikon has no beans. Where did you get that info from? -- Chris 73 | Talk 06:37, 11 Jul 2004 (UTC)
I was looking at a daikon plant, and saw the beans on it. I want to know if they're edible. At least I assume it's a daikon plant, because I was told that that's what it was. -Jiesen- July 2004
They are seeds, and they are not eaten. —Tokek 2 July 2005 05:57 (UTC)
- I think most beans are, aren't they? The daikon seed pods do look just like beans, but I've never heard of anyone eating them. --DannyWilde 05:18, 30 November 2005 (UTC)
- The pods are eaten, sometimes as pickles, just not often. [1] -- WormRunner | [[User talk:WormRunner|Talk]] 05:38, 30 November 2005 (UTC)
Well, thanks for clearing that up for me WormRunner. Next time I see a daikon seed pod, I'm going to pickle it, then eat it. -Jiesen- 3:55 pm Pacific, July 21 2006.
[edit] China
The article is in the category Chinese cuisine, but makes no reference to China. Burschik 16:22, 4 Mar 2005 (UTC)
- Indeed, this is one of the essential Chinese vegetables, but no Chinese information.
- I will try to add something
- Pekinensis 00:42, 18 Mar 2005 (UTC)
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- I'm all for more Chinese cuisine content here, as long as it's actually about daikon and not some related plant that isn't the same radish. —Tokek 2 July 2005 09:15 (UTC)
[edit] Mouli
One sometimes sees "mouli" mentioned in Tibetan recipes -- I believe that this is "daikon" ("mouli leaves" = "daikon greens"). However, Google seems to show more hits for mouli as a Japanese vegetable. Can anybody sort this out? -- 200.141.232.227 01:29, 12 January 2006 (UTC)
- Mu (daikon) greens are also eaten in Korean cuisine. This should be mentioned in the article. Badagnani 21:42, 14 June 2007 (UTC)
[edit] Color
The carrot-shaped Japanese variety is totally white but the Cantonese "lo bak" and Korean "mu" have a green top and a white bottom. The colors of these varieties should be discussed in the article. Badagnani 21:41, 14 June 2007 (UTC)
- I was going to note the same thing. The opening led me to think all daikon were white. I was working on the radish article, and just came here for some background. I haven't yet found any good Reliable Sources on the web about non-white varieties, but here are some clues if someone else wants to look: This non-reliable website shows what it calls "Green daikon," which it says are "like regular Daikon, but it sometimes comes with a deep purple flesh. The deep purple variety tastes juicier, and sometimes so sweet that the Northern Chinese treat it as a fruit."
- This non-reilable website shows what it calls a "Watermelon radish," white exterior and pink/red interior, described in a Fresno Bee article as a sweet variety of daikon.
- This New York Times article, while not specifically saying their colors, mentions two varieties they call "Masato Green" and "Masato Red," but I can find no information on the terms elsewhere. An excerpt from that article, which may prove a useful resource for other details about daikon radishes:
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- "The daikon or Oriental radish requires a longer time to mature than its American kin. The crop is recommended either for early spring or fall planting as most radishes bolt, or go to seed, in hot weather. One of the best known of these Oriental radishes is April Cross which has smooth white roots. This one is not supposed to bolt if the seed is planted as soon as the ground can be worked in the spring.
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- Two daikon radishes that are especially suited for fall planting because the colder weather enhances their flavor are Masato Green and Masato Red. The roots of these two radishes are extremely long and they store well.
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- Another intriguing possibility is the Sakurajima, claimed to be a hot flavored radish that can weigh as much as four to five pounds when harvested. If that isn't enough, leave it in the ground, where it apparently will continue to grow till reaching 70 pounds."
- -Agyle 05:03, 28 September 2007 (UTC)
[edit] English?
This type of radish has been known in Europe since at least around 1500. Surely there must be a native English name for it somewhere.
Peter Isotalo 08:28, 29 July 2007 (UTC)
- As mentioned in the article, it is also known as Japanese or Chinese radish, and a NY Times article and dictionary.com says they're also known as Oriental radishes. Daikon seems to have been the canonical English name since the mid-19th century. Some casual googling of non-reliable sources suggests that's around the time of their introduction. Were they grown in Europe around 1500, or only known of from travels? A books.google.com search for daikon before 1880 returns a few dozen results; it seems like daikon was typically used as the name, often describing (not naming) them as a Japanese root vegetable or radish. A 1761 french book of a Japanese voyage refers to them as daikon or rei-fuku. Daikon seemed to be used casually in this 1849 Journal of the American Oriental Society article, and was used in a couple 1830 dutch books.
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- More info: it seems a number of new radishes, including winter varieties, spread in England in the 16th century. There were long varieties called "white turnip radish" and "white spanish radish" in the early 19th century in britain and the US that sound rather similar, but I'd think if they were the same as daikon, that would be mentioned in 19th century references to daikon. -Agyle 11:41, 28 September 2007 (UTC)
[edit] Winter radish - citation?
"Winter radish" is listed as an alternate name in the opening paragraph. I think that's a description of common daikon varieties, as radishes are often referred to as summer and winter radishes depending on planting seasons. While some (not all) daikon are commonly considered winter varieties, I don't think "winter radish" is properly a synonymous term. I could be wrong though. Can someone cite a reliable source that it is a synonym? —Preceding unsigned comment added by Agyle (talk • contribs) 05:55, 28 September 2007 (UTC)
- Update: I noticed that the whole sentence on alternate names currently lists a citation: "Charmaine Solomon, Encyclopedia of Asian Food, Periplus 1998." I remain skeptical, but assuming the original author who cited the source was accurate, and nobody added the term after the sentence and citation were originally written, then a reliable citation already exists. -Agyle 06:12, 28 September 2007 (UTC)
[edit] Subspecies?
According to Swedish sources I found (including Swedish Wikipedia), this is not a subspecies of Raphanus sativus, but merely a variety (Raphanus sativus var. longipinnatus). On this discussion page there also seem to be some confusion with white variants of the "original" variety (Raphanus sativus var. nigra) of mediterrainian origin. One of the oldest cultivated plants in Europe. I'm not a botanist, but Swedish sources is usually more accurate, then English ones, when it comes to botanical classification, probably because we invented the system ;-). —Preceding unsigned comment added by 83.252.12.63 (talk) 16:39, 30 December 2007 (UTC)
[edit] Removal of section "Daikon in the arts"
The section "Daikon in the arts" was removed, with the comment "formatted poorly, belongs in a different article, poor citation", to which I respond
- If there's something amiss with a section's formatting, the formatting should be fixed
- There is no basis on which reference to "X in the arts" should be excluded from a comprehensive, encyclopaedic article on X
- The citation in question refers to the website of a renowned scholar, respected by informed opinion
This is the fourth instance today across various articles, of that particular editor reverting my edits which were in each case attempting to broaden the scope of the article. Such stalking behaviour conflicts with the spirit of WP, and a little more responsibility and respect would be appreciated.
--Yumegusa (talk) 16:15, 19 May 2008 (UTC)
- If formatting and poor citations (see WP:SPS) were the only problem with this then I would have course acted accordingly, however the section is entirely inappropriate for this article. It belongs in an article that deals with poems or kigo not in an article dealing with a vegetable! It is not appropriate to add indiscriminate information (see WP:INDISCRIMINATE) into a wikipedia article. Just because a poem has the word Daikon in it, doesn't mean this article is the appropriate place for it. I urge you to assume good faith and I suggest the article List of kigo would be more suitable for the information and could wikilink back to this article. Jdrewitt (talk) 17:51, 19 May 2008 (UTC)
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- Thanks for explaining your reasoning (and for the implicit assurance of good faith), though your stalking behaviour still seems bizarre, to put it mildly. A couple of comments:
- I am familiar with WP:INDISCRIMINATE (and indeed all of WP:WIN), and find nothing therein to support your contention that there is no place for an "X in the arts" section in the article on X. Kindly be more specific.
- As to specifics, we are not talking about a poem that simply "happens to have the word daikon in it"; we are rather dealing with a significant cultural phenomenon (which hopefully will be clearer if you care to read the kigo article) wherein the daikon takes on meaning and resonance beyond its merely being a vegetable, in a literary tradition of stretching back some thousand years. Think Shakespeare rather than limerick.
- Thanks for the pointer re citations. I could have cited (non-self-)published books, but chose the website for ease of reader-accessibility.
--Yumegusa (talk) 11:53, 20 May 2008 (UTC)
- Thanks for explaining your reasoning (and for the implicit assurance of good faith), though your stalking behaviour still seems bizarre, to put it mildly. A couple of comments:
