Daikon
| Daikon | |
|---|---|
 |
|
| A pile of daikon radishes. | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Raphanus |
| Species: | R. sativus |
| Variety: | R. sativus var. longipinnatus[1] |
| Trinomial name | |
| Raphanus sativus var. longipinnatus L.H.Bailey |
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Daikon (from Japanese ダイコン (daikon) (大根), literally "large root"), Raphanus sativus var. longipinnatus, also called Oriental radish, Chinese radish and Mooli (from Hindi Muulii),[2][3][4] is a mild-flavored, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.
Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (7.9 to 14 in) long and 5 to 10 cm (2.0 to 3.9 in) in diameter. One of the most unusually shaped varieties of daikon cultivated in Kagoshima Prefecture is the turnip-shaped sakurajima daikon, which often grows as large as 50 cm (20 in) in diameter and weighs as much as 45 kg (99 lb) .[5]
The flavour is generally rather mild compared to smaller radishes.
Contents |
Culture
The variety 'Long White Icicle' is available as seed in Britain, and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.
Use
In Chinese cuisine, turnip cake and chai tow kway are made with daikon. In Korean cuisine, kkakdugi and nabak kimchi use the vegetable. In Japanese cuisine, pickles made with daikon include takuan ,bettarazuke, and various kind of daikon-based pickles are eaten. It is also frequently eaten shredded with ponzu (a soy sauce and yuzu juice condiment), as a dip.Simmered dishes are also popular such as oden etc. Also, cut and dried daikon is called 'Kiriboshi-daikon'(literally,cut-dried daikon), is very common preserving food in Japan.
Storage
The roots can be stored for some weeks without the leaves if lifted and kept in a cool dry place. If left in the ground, the texture tends to become woody, but the storage life of untreated whole roots is not long.
Nutritional information
Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ), but provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase.
Notes
- ↑ Mish, Frederick C., Editor in Chief. “Daikon.” Webster’s Ninth New Collegiate Dictionary. 9th ed. Springfield, MA: Merriam-Webster Inc., 1985. ISBN 0-87779-508-8, ISBN 0-87779-509-6 (indexed), and ISBN 0-87779-510-X (deluxe).
- ↑ Davidson, Alan (2003). Seafood of South-East Asia: a comprehensive guide with recipes. Ten Speed Press. p. 211. ISBN 1580084524. http://books.google.com/books?id=8nhfSFs79fUC&pg=PA211&dq=Raphanus+sativus+var.+longipinnatus&hl=en#v=onepage&q=Raphanus%20sativus%20var.%20longipinnatus&f=false.
- ↑ Larkcom, Joy; Douglass, Elizabeth (1994). Oriental Vegetables: The Complete Guide for the Gardening Cook. Oxford University Press US. p. 111. ISBN 1568360177. http://books.google.com/books?id=-Dud21XvN30C&pg=PA111&dq=Raphanus+sativus+var.+longipinnatus&hl=en#v=onepage&q=Raphanus%20sativus%20var.%20longipinnatus&f=false.
- ↑ "Raphanus sativus L. (Longipinnatus Group)". MULTILINGUAL MULTISCRIPT PLANT NAME DATABASE. http://www.plantnames.unimelb.edu.au/new/Raphanus.html#longipinnatus.
- ↑ The New official guide: Japan. Japan National Tourist Organization. 1975. p. 837. http://books.google.com/books?cd=14&num=100&hl=ja&id=IU4lAAAAMAAJ&pg=PT287&dq=daikon&q=daikon.