ingredient information
Radishes Daikon
Daikon ???? (from Japanese daikon (??), literally "large root") is the Japanese name for a mild-flavored, very large, white, East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia. The radish is also known by other names, including winter, Japanese, or Chinese radish; mooli in Hindi, Punjabi, Urdu, and Bihari; Mula in Oriya, Assamese, Marathi and Bengali; moolah in Nepali; moorro in Gujarati; moollangi in Tamil and Telugu; mu in Korean; luo-buo in Mandarin Chinese; lobak, loh bak, lo-bok, or lo baak in Cantonese; labanos in Tagalog; and rabu, phakkat-hua, or c? c?i tr?ng in Vietnamese.[2] 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 unusually shaped varieties of daikon is the Sakurajima from Kagoshima Prefecture, shaped like an oversized turnip with white outside and bright pink inside. The flavour is generally rather mild compared to other small radishes.