The name Daikon comes from the two japenese words "dai"-- which means large-- and "kon"-- which means root. Daikon is avaiable in California all year round. When picking daikon you want to be sure that there are no cracks or bruises, and that the root is firm and crisp. Daikons can be used in any recipe that calls for radishes, yet they stand apart from other varieties of radish due to their relative mildness. They can be baked, stir-fried, broiled or boiled, as well as eaten raw. When preparing daikon you can peel the outer skin, as you would a carrot. Daikon is a great source of vitamin C, making it a tasty and healthy addition to your next salad or stir-fry.
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