Daikon: A variety of vegetables essential to Japanese food culture
Daikon radish is known for its diversity depending on its shape, size and variety, and is popular all over Japan. This vegetable is in winter season and is used for a variety of purposes, from stewed dishes to grated dishes to pickles. This time, we will introduce the types and characteristics of radish, how to choose them, and recommended ways to eat them.
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Types and their characteristics
Daikon varieties of various shapes and sizes are born everywhere. The most common is blue-necked radish, and as the name suggests, the neck part is light green. This was originally a specialty of Owari Province (now Aichi Prefecture) and is also known as Miyako Shigen radish.
Miura radish was also produced on the Miura Peninsula in Kanagawa Prefecture, but production is now declining, with only small quantities available from the end of the year to the New Year.
There are many types, including small Kameido radish that are shipped with leaves in the summer, soft and sweet Kyoto's signature Shogoin radish, and early-fresh Western 20-day radish.
Furthermore, there are many unique radish from each region, such as Sakurajima radish in Kagoshima Prefecture, which weighs 5-20kg, and Moriguchi radish in Gifu region, which weighs 1m long.
Seasonality and how to choose
Daikon radish is available all year round, but is especially seasonal in winter. During this period, both shipments and consumption will increase. When choosing, it is best to have a sense of weight and have a white, firm skin. It is also a good idea to choose one that does not have a beard root. When storing, cut off the leaves and roots to prevent moisture from fading.
Recommended ways to eat
Daikon is a very versatile vegetable and is widely used in stews, salads, grated dishes, pickles, soup fruits, and hot pot dishes. In particular, Shogoin radish is perfect for stews and oden due to its softness and sweetness. On the other hand, small Kameido radish can be enjoyed as lightly pickled.
These are the basic guidelines for the diverse varieties of radish, their characteristics, how to choose them, and how to eat them. Enjoy these vegetables, which are essential to Japanese food culture, according to the seasons and dishes.
Radish salad: A vibrant dish with simple ingredients
Ingredients (serves 4): Approx. 80kCal
- Daikon: 1/4 bottle
- Mitsuba: 10-12 bottles
- Tomato-flavored dressing
- -2 tablespoons mayonnaise
- 3 tbsp tomato ketchup
- - 1 tablespoon of red wine
- -A little salt and pepper each
procedure
Pretreatment of radish radish
- Peel the radish and cut into thick shredded pieces to a length of about 5cm.
Preparation of honeybee
- Cut the honeybean into 5cm lengths to match the length of the radish.
Creating a tomato-flavored dressing
- Add mayonnaise and tomato ketchup in a bowl and mix well, add a flavour with red wine, and finally season with salt and pepper.
Salad assembly
- Mix the radish and savory radish in a balanced manner, line them up in a row, staggered and stacked about three layers.
- Spread the tomato-flavored dressing in a bowl and place a combination of radish and simmered radish on top.
This "radish salad" is simple yet beautiful to look at. The tomato-flavored dressing in particular enhances the flavor of the radish and minced bean paste. Please try it out.
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