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| Daikon | |
|---|---|
 From left to right: watermelon radish, daikon, bái luóbo, waemu, yeolmu, and ponytail radish | |
| Genus | Raphanus |
| Species | Raphanus sativus |
| Subspecies | R. sativus subsp.longipinnatus |
| Cultivar group | White radish |
| Origin | North China[1] |
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| Chinese name | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 白蘿蔔 | ||||||||||||
| Simplified Chinese | 白萝卜 | ||||||||||||
| Literal meaning | “whiteradish” | ||||||||||||
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| Alternative Chinese name | |||||||||||||
| Traditional Chinese | 菜頭 | ||||||||||||
| Simplified Chinese | 菜头 | ||||||||||||
| Literal meaning | “vegetable head” | ||||||||||||
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| Korean name | |||||||||||||
| Hangul | 왜무 | ||||||||||||
| Literal meaning | Wae radish | ||||||||||||
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| Japanese name | |||||||||||||
| Kanji | 大根 | ||||||||||||
| Kana | だいこん | ||||||||||||
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Daikon[2] (大根 (だいこん) ormooli[3] (Raphanus sativusvar.longipinnatus) is a mild-flavoredwinter radish usually characterized by fast-growing leaves and a long, white,napiform root. Native to continentalEast Asia,[4] daikon and its cultivars are now harvested and consumed globally. In some locations, daikon is left unharvested to loosen compacted soils and recover nutrients.
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In culinary context,daikon (Japanese:大根,lit. 'big root') ordaikon radish is most common.Historical ties to South Asia give it the namemooli (Hindi:मूली,romanized: mūlī) in certain cultures.[6][7] Other terms includewhite radish, winter radish,Oriental radish,[8] andlong white radish, while still other names can be used. Other synonyms usually vary by region or describeregional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known asJapanese radish.[9][10]
The vegetable'sChinese names are still uncommon in English. In most forms ofChinese cuisine, it is usually known asbái luóbo (white radish).[9] Although inCantonese andMalaysian cuisine, it is encountered aslobak orlo pak, which areCantonese pronunciations of the general Chinese term for "radish" or "carrot" (蘿蔔). In the cuisines ofHokkien andTeochew-speaking areas such asSingapore, Thailand, and Taiwan, it is also known aschai tow orchai tau (菜頭). Any of these may be referred to as "radish," with the regional variety implied by context. In English-speaking countries, it is also sometimes marketed asicicle radish.[citation needed]
In mainland China and Singapore, thecalquewhite carrot ormisnomercarrot is sometimes used, owing to the similarity of the vegetables' names in Mandarin and Hokkien. This variant inspired the title for a popular guidebook on Singaporeanstreet food,There's No Carrot in Carrot Cake, which refers tochai tow kway, a kind of cake made from daikon.[11]
InNorth America, it is primarily grown not for food but as afallow crop, with the roots left unharvested to preventsoil compaction; the leaves (if harvested) are used asanimal fodder.[12] The official general name used by theUnited States Department of Agriculture isoilseed radish, but this is only used in non-culinary contexts. Other English terms employed when daikon is used asanimal feed or as a soil ripper are "forage radish", "fodder radish", and "tillage radish".[12][13]
InHong Kong, the misnomerturnip is also used. This name lends its name to the dish "turnip cake".[14]
Several nonwhite varieties occur. The Cantoneselobak,lo pak, etc., sometimes refer to the usual Chinese form but is also applied to a form of daikon with a light green coloration of the top area of the root around the leaves. TheKorean radish, also calledmu, has a similar pale green shade halfway down from the top and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves. Both are often spicier than the long white radishes.[citation needed]
Theheirloom watermelon radish is another Chinese variety of daikon with a dull green exterior but a bright rose orfuchsia-colored center. Its Chinese name(t 心裡美蘿蔔,s 心里美萝卜,xīnlǐměi luóbó) is sometimes irregularlyromanized as theshinrimei radish and sometimes translated as the "beauty heart," "beautiful heart inside," or "roseheart" radish.[citation needed]
_hold_on_daikon_growing_in_Uzbekistan.JPG)
The Chinese and Indian varieties tolerate higher temperatures than the Japanese ones. These varieties also grow well at lower elevations in East Africa. If moisture is abundant, it can grow quickly; otherwise, the flesh becomes overly tough and pungent.[15] The varietyLong White Icicle is available as seed in Britain and will grow very successfully in Southern England, producing roots resembling aparsnip by midsummer in good garden soil in an average year.[citation needed]
The roots can be stored for weeks without the leaves if lifted and kept in a cool, dry place. If left in the ground, the texture tends to become woody, but the storage life of whole untreated roots is not long.[clarification needed]
Certain varieties of daikon can be grown as a wintercover crop andgreen manure. These varieties are often named "tillage radish" because the plant grows a huge, penetrating root that effectively performs deep cultivation. The roots bring nutrients lower in the soil profile up into the higher reaches and are good nutrient scavengers, so they are good partners withlegumes instead of grasses; if harsh winters occur, the root will decompose while in the soil, releasing early nitrogen stores in the spring.[16]
InBangladesh, fresh daikon is often finely grated and mixed with fresh chili,coriander, flaked steamed fish, lime juice, and salt. This light, refreshing preparation served alongside meals is known asmulo bhorta.
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In Chinese cuisine,turnip cake andchai tow kway are made with daikon. The variety calledmooli has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes,mooli is used as a medium for elaborately carved garnishes.[17] More commonly, daikon is referred asbailuobo (白蘿蔔) in Mandarin orlobak inCantonese.Bailuobo is used in various dishes for its unique and mild flavour after being boiled and cooked. For soups,bailuobo can be seen in daikon and pork rib soup (白蘿蔔排骨湯), daikon and tomato soup (白蘿蔔番茄湯), daikon and tofu soup (白蘿蔔豆腐湯), etc.[18] Delicacies such as "shredded daikon" (白蘿蔔絲) and "cut daikon" (白蘿蔔塊) are popular domestic dishes too. Similar to Japanese cuisine, there are many types of pickles (in Mandarin Chinese: 咸菜xiáncài / 榨菜zhàcài) made with daikon, for example, "sour-sweet cut daikon" (酸甜白蘿蔔塊), "spicy daikon" (麻辣白蘿蔔),daikon zhacai (白蘿蔔榨菜), etc.
InNorth India, daikon is a popular ingredient used to makesabzi, stuffedparanthas,pakodas, salads, pickles, and asgarnish. The plant's leaves are used to makedal andkadhi, among other dishes. InSouth India, daikon is the principal ingredient in a variety ofsambar, in which roundels of the radish are boiled with onions,tamarind pulp, lentils, and a special spice powder.[19] When cooked, it can release a very strong odor. This soup, calledmullangi sambar (Tamil:முள்ளங்கி சாம்பார்,Kannada:ಮುಲ್ಲಂಗಿ ಸಾಂಬಾರ್; literally, "radish sambar") is very popular and is often mixed with rice.
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In Japan, many types of pickles are made with daikon roots, includingtakuan[20] andbettarazuke. Daikon roots can be served raw, in salads, or assashimi'stsuma (つま, accompaniment),[21] which is prepared by meticulouskatsura-muki (桂剥き,katsura peeling (etymology disputed)).[22]Daikon-oroshi (大根おろし, grated daikon) is frequently used as a garnish,[20] often mixed into various dippings such asponzu, a soy sauce and citrus juice condiment.The pink spicymomiji-oroshi (もみじおろし, literally "autumn-leaf-red grated (daikon)") is daikon grated withchili pepper.[23] Simmered dishes are also popular such asoden.[20]Daikon that has been shredded and dried (a common method of preserving food in Japan) is calledkiriboshi-daikon (切干大根, "cut-dried daikon").[20]
Daikon radishsprouts (kaiware-daikon (貝割れ大根, literally "open-clam-like daikon")) are used raw for salad or garnishingsashimi.
Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such aspickling andstir frying are common. The daikon leaf is one of thenanakusa (春の七草, literally "seven spring herbs") eaten at theFestival of Seven Herbs (jinjitsu), where it is calledsuzushiro.[24]
InPakistani cuisine, the young leaves of the daikon plant are boiled and flash-fried with a mixture of heated oil, garlic, ginger, red chili, and various spices. The radish is eaten as a fresh salad, often seasoned with either salt and pepper orchaat masala. InPunjab province, daikon is used to stuff pan-fried breads known asparatha. Daikon's seed pods calledmoongray in local languages, are also eaten as a stir-fried dish across the country.
In the Philippines, the sour stewsinigang may include daikon. Daikon is known locally aslabanos.
InSouth Korea, daikon radish is often used inkimchi, a traditionalfermented dish. Kimchi is most commonly eaten as a side dish withrice, among other dishes. It is most commonly made with daikon radish,carrots,scallions, and other easily fermented vegetables.
InTaiwanese cuisine, both the root and the stems/leaves of the daikon are consumed.[25]
InVietnamese cuisine, sweet and sour pickled daikon and carrots (củ cải cà rốt chua orđồ chua) are a common condiment inbánh mì sandwiches.[26]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 76 kJ (18 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
4.1 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 2.5 | ||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.6 g | ||||||||||||||||||||||||||||||||||||||||||||||
0.1 g | |||||||||||||||||||||||||||||||||||||||||||||||
0.6 g | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||
| Water | 94.6 g | ||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[27] except for potassium, which is estimated based on expert recommendation from theNational Academies.[28] | |||||||||||||||||||||||||||||||||||||||||||||||
Raw daikon is 95% water, 4%carbohydrates, and less than 1% each ofprotein andfat (table). In a reference amount of 100 grams (3.5 oz), raw daikon supplies 18calories and is a rich source (20% or more of theDaily Value, DV) ofvitamin C (24% DV), with no othermicronutrients in significant content (table).
Tillage radish leaves behind a cavity in the soil when the largetaproot decays, making it easier for the following year's crops, such as potatoes, to bore deeper into the soil. Potatoes grown in a rotation with tillage radish do not experience growth restrictions associated with having a shallowhardpan soil, as the tillage radish can break the hardpan, making the transfer of water and other important nutrients much easier for the root system.[29]
Nutrient retention is another important feature of tillage radish. The large taproot is used to retain macro- and micro-nutrients that would otherwise have the potential to be lost toleaching during the time when the field would otherwise be left empty. The nutrients from the root become readily available for the following year's crop upon the decay of the radish, which can boost yields and reduce fertilizer costs.[29]
Daikons are also used as aforage worldwide. As a forage, they also have the side benefit ofweed suppression. Although used elsewhere for much longer, daikon as a forage is a recent introduction inMassachusetts field practice.[30]
Daikon is used in preparing metal surfaces for chemical patination, for example, under theRokushō process.[31]
mooli africa growing.
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