info: Daikon is a kind of white radish, with a similar texture but somewhhat milder flavor. A good source of vitamin C.
storage: Trim the leaves from the root & store in a cool dark place. Will keep for 1-3 weeks.
preparation: Wash well with a brush in cold water. Peel the skin like a carrot.
Use as you would a radish. Serve fresh in salads or grate as a garnish. You can also stir-fry, saute, boil, steam, bake or broil daikon.
The greens are also quite good & rich in vitamin C. They have a full, peppery flavor. Prepare as you would any other leafy green.
Until it was tragically cut short, the life of Dokonjo Daikon was an inspiration to all who knew him. Born in obscurity, he overcame the sternest of obstacles to rise to prominence in his small town. Loved by his neighbours, he became a symbol of the Japanese virtue of perseverance against the odds.
People came from far and wide to wish him well — until a brutal attack this week that left him critically injured. It is all the more remarkable because Little Dai, as he is fondly known, is not a human being, but a plant; a long, thick, white daikon, or Japanese giant radish.
For the past few weeks newspaper readers and television viewers have been gripped by the vegetable drama unfolding in the small western town of Aioi.
Daikon are among the most common of Japanese edible roots, and Little Dai was remarkable in only one respect: rather than growing in the fields, he was an urban radish who pushed himself up through solid asphalt on a roadside pavement.
He first appeared in July and, rather than extracting him and filling in the hole, the local council honoured him with a signboard bearing the words: “Observe with affection”. Locals christened him Dokonjo Daikon, “the daikon with fighting spirit”, or, more colloquially, “the radish with balls”. …read more