DAIKON - FRESH WILD RADISH - Raphanus sativus var. hortensis
Description
大根 DAIKON - FRESH WILD RADISH - Raphanus sativus var. hortensis
Location:
Hokkaido
Size/Weight:
200g - 1000g per piece (Actual Weight May Vary)
Texture/Flavor Profile
Daikon radishes offer a mildly sweet, peppery, and tangy flavor. When raw, they have a crunchy, snap-like texture, providing a refreshing bite. Upon cooking, the flesh softens to a starchy, potato-like consistency, developing a more neutral taste. The radish's skin varies in color from pure white to purple, green, and red, with firm, semi-smooth textures.
Availability/Seasonality
Available year-round, Daikon radishes peak from fall through winter, ensuring their versatility in various culinary applications regardless of the season.
About
Daikon radishes can be enjoyed raw, cooked, or pickled. They can be thinly sliced, chopped, or cubed for salads, coleslaws, and side dishes. In Japan, they are often served alongside tempura or at the end of meals to aid digestion. They can be spiralized as noodle substitutes, layered in spring rolls, or pickled for use in kimchi and banh mi sandwiches. Cooked Daikon radishes can be added to stir-fries, soups, stews, and curries, or roasted into chips.
Nutritional Value
Rich in vitamin C, Daikon radishes support the immune system and reduce inflammation. They also provide potassium, phosphorus, copper, calcium, magnesium, and folate, contributing to a balanced diet.
Cultural Significance
In Japan, Daikon radishes symbolize purity and are used in Buddhist rituals to cleanse the body. The annual Daikon Matsuri festival features these radishes as part of a health-promoting tradition.
Storage
Whole, uncut Daikon radishes can be stored in the refrigerator for 1 to 2 weeks. Cooked radishes will keep for 3 to 7 days, while the leaves last up to 3 days. Blanching and freezing extend their usability up to one month.
In summary, Daikon radishes are a versatile and nutritious root vegetable, enhancing dishes with their mild, sweet, and peppery flavor.
Location:
Hokkaido
Size/Weight:
200g - 1000g per piece (Actual Weight May Vary)
Texture/Flavor Profile
Daikon radishes offer a mildly sweet, peppery, and tangy flavor. When raw, they have a crunchy, snap-like texture, providing a refreshing bite. Upon cooking, the flesh softens to a starchy, potato-like consistency, developing a more neutral taste. The radish's skin varies in color from pure white to purple, green, and red, with firm, semi-smooth textures.
Availability/Seasonality
Available year-round, Daikon radishes peak from fall through winter, ensuring their versatility in various culinary applications regardless of the season.
About
Daikon radishes can be enjoyed raw, cooked, or pickled. They can be thinly sliced, chopped, or cubed for salads, coleslaws, and side dishes. In Japan, they are often served alongside tempura or at the end of meals to aid digestion. They can be spiralized as noodle substitutes, layered in spring rolls, or pickled for use in kimchi and banh mi sandwiches. Cooked Daikon radishes can be added to stir-fries, soups, stews, and curries, or roasted into chips.
Nutritional Value
Rich in vitamin C, Daikon radishes support the immune system and reduce inflammation. They also provide potassium, phosphorus, copper, calcium, magnesium, and folate, contributing to a balanced diet.
Cultural Significance
In Japan, Daikon radishes symbolize purity and are used in Buddhist rituals to cleanse the body. The annual Daikon Matsuri festival features these radishes as part of a health-promoting tradition.
Storage
Whole, uncut Daikon radishes can be stored in the refrigerator for 1 to 2 weeks. Cooked radishes will keep for 3 to 7 days, while the leaves last up to 3 days. Blanching and freezing extend their usability up to one month.
In summary, Daikon radishes are a versatile and nutritious root vegetable, enhancing dishes with their mild, sweet, and peppery flavor.