Daikon
by James Temple
Title
Daikon
Artist
James Temple
Medium
Photograph - Photography
Description
Most of us are familiar with the small, round red radishes found in grocery stores here in Hawaii, and on the Mainland. There is another radish however that is a staple in Asian cuisine, the daikon radish, or white radish. The big difference between red radishes and the daikon radish is the size. The daikon radish is huge, kind of like a white carrot on steroids. It has a light crunchy texture, and sharp bite that compliments rich Asian dishes and adds flavor to relishes and salads. In China, daikon (lo bak) is used more in cooking soups, stir-fries and "red-cooked dishes", where the food is slowly simmered in a soy sauce based sauce. Pickled daikon (Takuwan) is very popular in Japan, and in Hawaii, and can be found in most sushi bars and grocery stores here.
If you're like me, you wonder what people do with foods that they are not familiar with. I have found that the daikon radish is a very versatile, and healthy vegetable, and something worth considering when you're looking for something different to have for dinner.
For daikon recipes, log on to my food blog: tastinghawaii.com
Uploaded
December 24th, 2016
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Comments (2)
Kathryn Jones
An excellent image showing the different shapes of the radishes! So boring, if they were carbon copies of each other! I don't think that we would be able to get these in our neck of the woods, though my husband is very fond of horseradish sauce. If we ever see any, we'll give them a go.