Essential to Japanese, Korean and Chinese cuisines, these large white radishes
are now available throughout the U.S. even in regular supermarkets. Asian
markets may have several shapes and will also carry both roots and leaves in
various dried, pickled and salted forms. Most markets remove the leaves
because they yellow quickly but some farmer's markets will have them with
leaves on.
These are fairly mild radishes, generally similar to a very mild red
radish. Most Japanese diakons are shaped like fat carrots and are marketed in
various sizes from a few ounces to several pounds, but in Japan spherical
varieties are also grown. Korean daikons are fatter and shorter, often quite
cylidrical. The photo specimens are: Korean, 4-3/4 inches diameter, 7 inches
long and 3-1/4 pounds, about average size; Japanese, 2-1/4 inches diameter,
12 inches long and 1-1/2 pounds, again about average.
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One of the least aware recipes I've seen asks for "1/2 daikon radish". In Southern California I can easily find daikons ranging from 5 ounces to 5 pounds - from 8 inches to 2 feet long - long thin daikons and short fat daikons. So exactly how much is "1/2 daikon radish" again? This behavior is most typical of cookbooks from England where apparently they don't have scales and where all fruits, vegetables and bunches of herbs are of uniform size.. Buying & Storing: Look for nice white color and, unless you will be grating them or slicing very thin, look for small size. Large daikons tend to be fiberous which is unpleasant in stews and soups. In particular watch for hints of gray or blue color, especially around the root fibers. This sort of discoloration will be shot all through the radish making it ugly and unusable. Wrapped loosly and stored in the refrigerator daikons will last a couple of weeks. Radish Sprouts
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