iDaikon
A pile of daikon radishes.
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Brassicaceae Genus: Raphanus Species: R. sativus
Binomial name
Raphanus sativus L.

Daikon (Japanese: 大根, literally "large root"; Traditional Chinese: 白蘿蔔, literally "white carrot"; Korean: 무 mu, literally "radish"), is a mild-flavored East Asian giant white radish. Though most widely known as daikon, the radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, mooli or moo, lobak or loh bak, labanos, rabu, phakkat-hua, and cu cai trang. ^[1] 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 unlikely shaped daikon is Sakurajima daikon from Kagoshima Prefecture that is shaped like an oversized turnip with white outside and bright pink inside. Image File history File links Daikon. ... For other uses, see Scientific classification (disambiguation). ... For other uses, see Plant (disambiguation). ... It has been suggested that Angiospermae, and Anthophyta be merged into this article or section. ... Magnoliopsida is the botanical name for a class: this name is formed by replacing the termination -aceae in the name Magnoliaceae by the termination -opsida (Art 16 of the ICBN). ... Families See text. ... Genera See text. ... Species Raphanus caudatus Raphanus raphanistrum Raphanus sativus Raphanus is a genus within the flowering plant family Brassicaceae. ... In biology, binomial nomenclature is the formal method of naming species. ... Traditional Chinese characters are one of two standard sets of printed Chinese characters. ... East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... Binomial name Raphanus sativus L. bunch of radishes The radish is a root vegetable of the Brassicaceae family. ... This article is about the vegetable. ... Sakurajima (桜島) is an active volcano and a former island (now connected to the mainland) of the same name in Kagoshima Prefecture in Kyushu, Japan. ... Kagoshima Prefecture ) is located on Kyushu island, Japan. ... Trinomial name Brassica rapa rapa L. The turnip (Brassica rapa var. ...

Daikon is an essential part of Japanese cuisine. It may be simmered and served alone, or in nabe or oden. Daikon is also commonly grated, and served either as a garnish or as an accent in soups such as miso soup. It also used as an ingredient mixed in tempura sauce. With soy sauce it is served with Japanese-style hamburgers. There are many views of what is fundamental to Japanese cuisine. ... Simmering refer to food that are cooked in hot water but require gentler treatment than boiling to prevent toughening and prevent food from breaking up. ... Nabemono (鍋物, なべ物, nabe a big pot + mono stuff) refers to a class of Japanese dishes known as Nabe refers to a traditional Japanese clay pot used for cooking one-pot stews or meals over a fire. ... Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. ... A garnish is a substance used primarily as an embellishment or decoration to a prepared food or drink item. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Miso soup with miso, wakame, shiitake mushrooms and tofu cubes Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called dashi into which is dissolved softened miso. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... This article is about the sandwich. ...

Shredded and dried daikon is called kiriboshi daikon (切干大根), literally cut-and-dried daikon. Pickled whole daikon is also called takuan, which often takes a bright yellow color. Takuan is used in sushi and as a garnish for white rice. It is claimed, but not historically supported, that a Buddhist monk called Takuan Sōhō first made this pickled daikon to preserve vegetables for the long winter. Takuan (or takuan-zuke) is a traditional Japanese pickle made from daikon radish. ... Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ... Takuan Sōhō ), 1573 - 1645) was a major figure in the Rinzai school of Zen Buddhism. ...

Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi. Fresh Swiss chard Fresh water spinach Creamed spinach Steamed kale Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Mixed bean sprouts Sprouting is the practice of soaking then draining and leaving seeds until they germinate and begin to sprout. ...

Daikon is likewise a very important ingredient in Chinese, Korean, and Indian cuisines. In China, it is used in a variety of dishes such as poon choi and dim sum. One dim sum, called mooli cakes or lo bak go, which can be cooked either by frying or steaming, is traditionally served at the Chinese New Year. Daikon is often cooked with meat and shiitake mushrooms in China, as a simple family dish. Daikon is often added to fishball curry, along with pig skin. In Korea, it is often pickled, and used in kimchi. Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. ... Poon Choi, also known as Pan Cai or Big Bowl Feast, is a traditional type of Chinese food served in wooden basins instead of the porcelain or metal kind. ... Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term... Plantains frying in vegetable oil. ... Chinese New Year decoration in Londons Chinatown Hand-painted Chinese New Years poetry pasted on the sides of doors leading to peoples homes, Lijiang, Yunnan, China. ... Binomial name Lentinula edodes (Berk. ... Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage. ...

Mooli is used in punjabi food preparations, especially in Mooli Paranthas (punjabi pancakes with shredded mooli stuffed inside). Mooli is also one of the most popular ingredients of punjabi salads. Punjabi (also Panjabi; in Gurmukhī, Panjābī in Shāhmukhī) is the language of the Punjab regions of India and Pakistan. ...

Nutritional Information

Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains active enzymes that aid digestion, particularly of starchy foods. Food energy is the amount of energy in food that is available through digestion. ... Neuraminidase ribbon diagram An enzyme (in Greek en = in and zyme = blend) is a protein, or protein complex, that catalyzes a chemical reaction and also controls the 3D orientation of the catalyzed substrates. ... This article or section does not cite its references or sources. ...