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Daikon is a long white radish that often accompanies Oriental dishes.The origin of the radish can be traced back to ancient China, but the word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is crisp and juicy, with a sweet flavor. The skin is usually white but can also be black. A long, narrow vegetable, Daikon ranges in length from 6 to 15 inches and can average 2 to 3 inches in diameter. Used pickled or raw, Daikon is also served as a condiment.
Serving: Daikon should be scrubbed with a brush under running water, prior to use. Peel before using or grate with a sharp metal grater. Use raw in salads, as a garnish, or cook in a stir-fry.
Seasonality: Available year-round.
Selection & Storage: When selecting Daikon look for well-formed, similarly shaped radishes. Daikon should be smooth, hard and free of soft spots or sprouts. Refrigerate, unwashed in a plastic bag up to 10 days.
Try this recipe: Melissa's Asian Slaw
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