Daikon Radish

Daikon Radish | Miyashige
Scientific Name: Raphanus sativus
Country of Origin: Southeast Asia

The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

Daikon Radish

Daikon Radish | Miyashige
Scientific Name: Raphanus sativus
Country of Origin: Southeast Asia

The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

Daikon Radish

Daikon Radish | Miyashige
Scientific Name: Raphanus sativus
Country of Origin: Southeast Asia

The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes - spherical, oblong and cylindrical.

Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Asians for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

Cooking Terms

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