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Summary
Daikon, also known as daikon radish, Japanese or Chinese radish, or winter radish, is a prominent vegetable in East Asian cuisine, particularly in Japan. Its peak season is autumn, and it is celebrated for its versatility in various dishes. The radish can be enjoyed in multiple ways, such as shredded and dried into kiriboshi daikon, which intensifies its flavors. Thinly sliced daikon is perfect for salads or as a refreshing accompaniment to sashimi, although caution is advised since thicker slices can be quite spicy. Winter daikon tends to be milder and tastier. Beyond its roots, the leafy greens of daikon can also be utilized, and the vegetable can be regrown by retaining a few centimeters of the root and placing it in water. Daikon is increasingly available in German supermarkets, and selecting a firm specimen is crucial for optimal flavor, as a rubbery texture indicates a lack of freshness.| Peak Season: | Autumn |
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| Category: | Vegetables |
| Other Names: | Daikon radish, Japanese or Chinese radish, winter radish |
Daikon (Japanese: だいこん or 大根, literally "big root") is a radish that is widespread in East Asia. It is a main component of Japanese cuisine and is indispensable. Therefore, this radish has many names such as: daikon radish, Japanese or Chinese radish, or winter radish. There are many preparation methods that highlight the flavor of daikon in various ways. For example, daikon is shredded and then dried, which is called Kiriboshi Daikon (切干大根, "cut and dried daikon"). In this process, the radish loses a lot of water, making the flavors more pronounced. Daikon is also excellent as a salad or as a side dish with sashimi. It is important that the daikon is cut into very thin strips. If the strips are too thick, the salad tastes very pungent. The pungency is also seasonally dependent; in my experience, daikons in winter are milder and taste better. The leaves of daikon can also be used. It can regrow if you keep a piece of the head about 3 cm and then place it in water. Meanwhile, daikon is also available in German supermarkets. It is important that it is firm and not rubbery, otherwise it does not taste good anymore.
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