Daikon 101

After doing a little research on the Daikon, this looks like a fun one to talk to the kids about.

(From my Food Lovers Guide)

From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor.  The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black.  It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches.  Some exceptional daikon are as fat as a football.  Choose those that are firm and unwrinkled.  Refrigerate, rapped in a plastic bag, for up to a week.  Daikon radishes are used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a stir fry.

I will likely be using a little of my daikon in a pasta salad I'm assigned to bringing to Easter dinner.  I'll also be making stir fry this week!  YUMMY!  i can't wait to try it.

A few other recipes I found around the web that look excellent are: Easy Daikon Salad, Daikon Radish with Chicken – Korean Style, Daikon Salad (Raw Food Recipe), Roast Chicken with Daikon (Fries).

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One Response to Daikon 101

  1. Heather says:

    My sister-in-law is originally from Taiwan.  She buys Daikon all of the time at the Asian Food Market.  I'm going to ask her how to use it.

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