Daikon
Daikon ( Japanese:大 根, literally " Great root "; Chinese白 萝卜, White Radish ') is a mild -tasting giant radish from East Asia. It is a cultivated form of garden radish (Raphanus sativus ). Other names are daikon radish, Japanese or Chinese radish, winter radish and Mooli in India. There are many varieties of daikon. Scientifically it is as a separate variety, Raphanus sativus var longipinnatus classified, or together with the European radish varieties in a variety group, Raphanus sativus Radish Group, united.
Description
The daikon is, like other garden radish a one-to two -year-old plant with a long taproot, first forming a basal leaf rosette, later branched inflorescence with numerous pink flowers appear.
The leaves of the daikon varieties are usually deeply incised, the rosette may reach a diameter of up to two meters. The thickened root often forms above ground part and then greened. The dimensions usually are 10 to 50 cm in length with a diameter of 4 to 10 cm and a weight of 1-4 kg and often up to 20 kg. The Shogoin types are bigger and reach a diameter of one meter and a weight of 50 kg.
Cultivation
Daikon has a longer culture time than other radishes, about 50 to 90 days from sowing to harvest. The planting distance is 15 to 25 cm between the plants a row and 40 to 60 cm between rows. Sometimes the plants are angehäufelt. Too late harvested or grown under drought stress Daikon be woody and bitter. The large radishes are often harvested by hand to avoid damaging it. They can be stored relatively well and carry on for about three to four weeks, under controlled conditions ( 0 ° C, 95 to 100 % relative humidity), even two to three months.
Use
Daikon is raw, canned, dried or - particularly Shogoin types - eaten cooked.
Daikon is an essential part of Japanese cuisine. It can be cooked and served alone or in stews such as Nabemono or Oden. Daikon is often grated and used as a garnish and insert in soups like miso soup or served as an accompaniment to tempura to mix it into the sauce. With soy sauce it is served with Japanese hamburgers. It makes him even Takuan, a kind of pickled vegetables ( Tsukemono ), which is used for sushi and as garnish for white rice.
Shredded and dried daikon is called kiriboshi daikon (切 干 大 根, literally cut and dried daikon ). Whole pickled daikon hot takuan (沢 庵), these are often bright yellow. It is alleged - but without historical basis - that a Buddhist monk named Takuan these pickled daikon first prepared to make the vegetables for the winter durable. Pickled daikon slices or senmaizuke (千枚漬け) are a specialty ( Meisan ) of the Kyoto city.
Bettarazuke (べったら漬け) is a popular in Tokyo Art pickled daikon. It is by marinating with sugar, salt and sake (in which the mold cultures were left ) were prepared. The name comes from the stickiness of the residue of the insertion process. Bettarazuke has a crisp, sweet flavor.
On the evening of October 19, a " bettara Fair" ( bettara Ichi ) is held to sell this year newly inserted Bettarazuke in the area around the Takarada Shrine.
Fresh leaves can also be eaten as a leaf vegetable, but are on sale in the store often removed because it does not fit well in the refrigerator and quickly yellow. Daikon sprouts, known as Kaiware, are a popular garnish for salads and sushi.
Daikon is also important in the Chinese and Korean cuisine. In China it is used in dishes such as poon choi, he is also added to curry fish balls with pig skin. The Mooli Cake for Chinese New Year celebrations included him. A similar dish is familiar with the Thai cuisine under khanom pad ka. In Korea, the radish is inserted and used in kimchi.