daikon
[ DI-kuhn; DI-kon ]
From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches. Some exceptional daikon are as fat as a football. Choose those that are firm and unwrinkled. Refrigerate, wrapped in a plastic bag, up to a week. Daikon radishes are used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a
STIR-FRY.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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