Envoy at 17:04, 14 October 2007

2007-10-14T17:04:11Z

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{{Redirect|Daikon}}
{{Taxobox
| color = lightgreen
| name = Daikon
| image = Daikon.Japan.jpg
| image_width = 250px
| image_caption = A pile of daikon radishes.
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Brassicales]]
| familia = [[Brassicaceae]]
| genus = '''''[[Raphanus]]'''''
| species = '''''[[Radish|R. sativus]]'''''
| subspecies = '''''Raphanus sativus longipinnatus'''''<ref name="WebsterNinthNewCollege">Mish, Frederick C., Editor in Chief. “Daikon.” ''[[Webster's Dictionary#The Collegiate Dictionary|Webster’s Ninth New Collegiate Dictionary]]''. 9<sup>th</sup> 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).</ref>
| binomial = ''R. sativus longipinnatus''
| binomial_authority = L.
}}

'''Daikon''' ({{lang-ja|大根}}, literally "large root"; {{zh-t|t=白蘿蔔}}, ''bai2-luo2-bo5'' "white radish"; In the [[Chaozhou]] dialect of [[Min Nan]] it is called ''beh-cai-tao'' (白菜頭) "white vegetable head" {{lang-ko|무}} ''mu''), is a mild-flavored [[East Asia]]n giant white [[radish]]. Though most widely known as '''daikon''', the radish is also known under other names, including '''daikon radish''', '''Japanese''' or '''Chinese radish''', '''winter radish''', '''mooli''' or '''moo''' (Korean), '''lobak''', '''loh bak''', '''lo-bok''', or '''lo bok''' (Cantonese), '''labanos''', '''rabu''', '''phakkat-hua''', and '''củ cải trắng''' (Vietnamese).<ref>Charmaine Solomon, Encyclopedia of Asian Food, Periplus 1998.</ref>

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 (8 to 14 inches) long and 5 to 10 cm (2 to 4 inches) in diameter. One of the most unlikely shaped daikon is [[Sakurajima]] daikon from [[Kagoshima Prefecture]] that is shaped like an oversized [[turnip]] with white outside and bright pink inside.

The flavour is rather milder than most small radishes.

==Cuisines==
Daikon is an important part of [[Japanese cuisine]].

Raw daikon may be served in salads, as a garnish for dishes such as [[sashimi]], or marinated in vinegar. Grated raw daikon, known as ''daikon oroshi'', is popular as a [[Garnish (food)|garnish]] for dishes such as yakizakana ([[Grilling|grilled]] [[fish]]), [[natto]], or in the dipping sauce for [[tempura]] or [[soba]]. Cooked daikon is often served as an ingredient in [[miso soup]] or in stews such as [[oden]]. In some areas of Japan it is often stewed with [[squid]] or [[octopus]], as it is said that enzymes contained in daikon tenderises them. It can also be boiled to a partially softened state in Japanese broth, or dashi, as part of the dish Oden.

Daikon was traditionally pickled in autumn to preserve vegetables for the winter. One of the most popular varieties of pickled daikon, called ''[[takuan]]'' (沢庵) in Japanese and ''danmuji'' (단무지) in Korean, is usually bright yellow in colour and is sometimes used in [[sushi]]. It is claimed, but not historically supported, that a Buddhist monk called [[Takuan Sōhō]] first made this pickle.

Shredded and dried daikon is called ''kiriboshi daikon'' ({{lang|ja|切干大根}}), literally cut-and-dried daikon.

Fresh leaves of daikon can also be eaten as a [[leaf vegetable]] but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon [[sprouting|sprouts]], known as ''kaiware'', are a popular garnish for salads and sushi.

[[Image:IMG 0193.JPG|thumb|Mon la gyin - pickled daikon in Myanmar]]
Daikon is likewise a very important ingredient in [[Chinese cuisine|Chinese]], [[Korean cuisine|Korean]], [[Vietnamese cuisine|Vietnamese]], and [[Indian cuisine]]s. In China, it is used in a variety of dishes such as [[poon choi]] and [[dim sum]]. One dim sum, called ''mooli cakes'' or [[lobag gow]] (蘿蔔糕), which can be cooked either by [[frying]] or steaming, is traditionally served at the [[Chinese New Year]]. Daikon is often cooked with meat and [[shiitake]] mushrooms in China, as a simple family dish. Daikon is often added to fishball curry, along with pig skin.

In Korea, it is often pickled, and used in a variety of [[kimchi]] called ''kkakdugi'' (깍두기). Pickled daikon (''monla gyin'') is also popular in [[Myanmar|Burma]] on its own or made into a salad. Daikon (''monla u'') may be simply boiled and dipped in a curried salty [[fish sauce]] or made into a sour soup with fish head (''nga gaung chinyei'').

Mooli is used in [[Punjabi cuisine|Punjabi]] food preparations, especially in [http://www.indianfoodforever.com/punjabi/mooli-parantha.html Mooli Paranthas] (Punjabi pancakes with shredded mooli stuffed inside). Mooli is also one of the most popular ingredients of Punjabi salads.

==Growing Daikon==
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.

==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) and provides 34 percent of the [[Reference Daily Intake|RDA]] for vitamin C. Daikon also contains active [[enzymes]] that aid [[digestion]], particularly of starchy foods.{{fact|date=September 2007}}

==Notes==
<references/>

==External links==
*[http://www.nutritiondata.com/facts-C00001-01c20g3.html Asian Radish at NutritionData.com]

[[Category:Brassicaceae]]
[[Category:Leaf vegetables]]
[[Category:Root vegetables]]
[[Category:Underutilized crops]]

Daikon - Revision history

Envoy at 17:04, 14 October 2007