目录：
| 主要季节： | 秋季 |
|---|---|
| 分类： | 蔬菜 |
| 其他名称： | Daikon 萝卜，日本萝卜或中国萝卜，冬萝卜 |
A round plate of assorted sashimi sits on a white surface. The plate is decorated in blue and white patterns with an orange rim, and its base is covered with fine shredded daikon radish. On top are slices of raw fish arranged in small fanned groups: deep red tuna, pale pink and white fish, and translucent squares of squid. Two pieces near the back are topped with a small seafood mixture, and a mound of green wasabi rests at the right edge. Jagged-edged green shiso leaves are tucked between the fish, with a few broader leaves and sprigs filling out the arrangement.
A round plate of assorted sashimi sits on a white surface. The plate is decorated in blue and white patterns with an orange rim, and its base is covered with fine shredded daikon radish. On top are slices of raw fish arranged in small fanned groups: deep red tuna, pale pink and white fish, and translucent squares of squid. Two pieces near the back are topped with a small seafood mixture, and a mound of green wasabi rests at the right edge. Jagged-edged green shiso leaves are tucked between the fish, with a few broader leaves and sprigs filling out the arrangement.
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A close-up of a dark bowl filled with oden, the Japanese simmered dish, packed so the pieces nearly fill the frame. A thick round slice of daikon radish sits on the right, cooked to a translucent pale yellow, with a wedge of white daikon at the lower left. Beside them rest a whole boiled egg tinted light brown from the broth, a gray speckled triangle of konjac, a folded piece of dark kombu seaweed tied like a knot, and several browned fish cakes crowded at the top. Everything glistens with simmering broth, giving the dish a soft, stewed look.
A close-up of a dark bowl filled with oden, the Japanese simmered dish, packed so the pieces nearly fill the frame. A thick round slice of daikon radish sits on the right, cooked to a translucent pale yellow, with a wedge of white daikon at the lower left. Beside them rest a whole boiled egg tinted light brown from the broth, a gray speckled triangle of konjac, a folded piece of dark kombu seaweed tied like a knot, and several browned fish cakes crowded at the top. Everything glistens with simmering broth, giving the dish a soft, stewed look.
图片中的可见文字
No text is clearly readable in this image.
Daikon（日文：だいこん 或 大根，字面意思是“大根”）是一种在东亚广泛分布的萝卜。它是日本料理中不可或缺的重要食材，因此有许多名字，比如 Daikon 萝卜、日本萝卜、中国萝卜或冬萝卜。有很多种烹饪方式能够展现 Daikon 的不同风味。例如，将 Daikon 切成细丝后晾干，就变成了 Kiriboshi Daikon（切干大根，“切丝并晒干的 Daikon”）。这个过程中萝卜会失去大量水分，使得风味更加浓郁。作为沙拉或者搭配生鱼片也是非常棒的选择，这时 Daikon 需要切成非常细的丝。如果丝太粗，沙拉会尝起来很辣。其辛辣程度也和季节有关，根据我的经验，冬季的 Daikon 更加温和，味道也更好。Daikon 的叶子也可以食用。如果保留一小段约3厘米的顶部并泡在水中，它还会再生。现在在德国的超市也能买到 Daikon。需要注意的是，选择 Daikon 时要挑选结实而不是发软的，否则味道会变差。
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