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	Daikon
		Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets.
		Daikon is an essential part of Japanese cuisine being used as a garnish[?] for many dishes like sushi or as a simmered[?] vegetable served in its own right.
		Daikon is also commonly grated and served either as a garnish or as an accent in soups.
	www.ebroadcast.com.au /lookup/encyclopedia/da/Daikon.html (83 words)

	Oriental Radish, Daikon Radish
		Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long.
		These radishes are generally marketed in bunches of three or four roots for the small variety and one to three roots for the larger variety, depending on size.
		A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.
	whatscookingamerica.net /DaikonRadish.htm (675 words)

	Daikon - Wikipedia, the free encyclopedia
		Daikon is also commonly grated, and served either as a garnish or as an accent in soups such as miso soup.
		Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.
		Daikon is often cooked with meat and shiitake mushrooms in China, as a simple family dish.
	en.wikipedia.org /wiki/Daikon (448 words)

	Organic Vegetable of the Month: Daikon Radish
		Daikon radish is commonly eaten simmered, stir fried, grated, pickled or baked.
		Daikons should be sown in rows 18" apart and thinned to a spacing of 6" in the rows to give them the space that they need.
		Daikon radishes are great fun to cook with because they will open your eyes to a whole different and type of cuisine.
	www.gardenandhearth.com /OrganicVegetableGarden/Daikon-Radish.htm (745 words)

	Radish Glossary Term
		Radishes are categroized into two main types so they are labeled as either spring or winter, each determined by their growing season and when they are harvested.
		The winter Radishes grow slowly, are harvested later in their growth and result in a more elongated-shape or a larger and round-shaped vegetable.
		Red Globe Radishes, which are served as hors d'oeuvres, as complements to salad or sandwiches, or as a garnish, have a peppery hot flavor.
	www.recipetips.com /glossary-term/t--33967/radish.asp (427 words)

	Radish Produce Facts (Site not responding. Last check: 2007-10-09)
		Over-mature radish tends to be pithy (vacuolated) or spongy in texture and may develop harsh flavors, for most palates.
		Roots of Bunched or Topped Common Red Radish should, ideally, be of uniform and similar shape for the variety, well formed, smooth, firm but of tender texture, and free of growth or harvest damage, and free of decay, disease or insects.
		Radish is often top-iced to maintain temperature and contribute moisture for retaining a crisp texture.
	postharvest.ucdavis.edu /Produce/ProduceFacts/Veg/radish.shtml (532 words)

	Floridata: Raphanus sativus
		Some radishes are annuals, little more than 4 in (10 cm) tall at maturity, and some are biennials, going to seed in their second growing season, and topping out at over 6 ft (1.8 m) in height.
		These are called bier radishes in Germany (and served raw with beer), and rat-tailed radishes in the Far East (although not, as far as we are aware, served with rats).
		Radish leaves usually are medium green and lobed and have a rough texture, but some are purplish and some are smooth.
	www.floridata.com /ref/r/raph_sat.cfm (844 words)

	5ADay: Fruit & Vegetable of the Month: Radish (Site not responding. Last check: 2007-10-09)
		Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor.
		Daikons have a white flesh that is juicy and a bit hotter than a red radish, but milder than fl.
		Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags.
	www.5aday.gov /month/radish.html (1067 words)

	About Daikon -- Daikon Radish
		Daikon is also commonly grated and served either as a garnish or as an accent in
		Pickled whole daikon is called takuan (l¢^µ), and often has a bright yellow color.
		It is claimed, but not historically supported, that a Buddhist monk called Takuan first made this pickled daikon to preserve vegetables for the long winter.
	www.edinformatics.com /culinaryarts/food_encyclopedia/daikon.htm (223 words)

	Radish, Commercial Vegetable Production Guides, North Willamette Research and Extension Center (Site not responding. Last check: 2007-10-09)
		Radishes do best on either light mineral soils or muck soils but may be grown on a wide range on soils.
		Daikon radish yields would be approximately 15-20 tons/acre.
		Daikon radish may be mechanically undercut before harvest.
	oregonstate.edu /Dept/NWREC/radish.html (1094 words)

	Radishes (Site not responding. Last check: 2007-10-09)
		Radishes come in a number of varieties, ranging in color from red to purple to white, and in shape from small and round to long and oval.
		Daikon, a long, white, cylindrical variety that may weigh a pound (450g) or more, is used primarily in Indian and Japanese cooking.
		Radishes can be found in the produce section of most health food stores and supermarkets; daikon is found in specialty markets.
	www.kroger.com /hn/Food_Guide/Radishes.htm (785 words)

	Ayurvedic Foods -- White Daikon Radish
		Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish.
		Choose radishes that are pure white, feel firm and heavy, and are free of sprouts, cracks or bruises.
		Daikon (including fresh tops) can be stir-fried in a little ghee or olive oil with the spice mix recommended for your skin or body type.
	www.ayurbalance.com /explore_foodwhitedaikon.htm (377 words)

	Daikon Radish
		Daikon is a variety of radish also known as Japanese radish, Chinese radish and Satsuma radish.
		They are white with a milder flavor than the small red radish, and can grow up to 3 feet long and weigh up to 100 pounds, although they are usually harvested at 1 to 5 pounds.
		Daikon can be eaten raw in salad, pickled, or in stir fries, soups and stews.
	importfood.com /daikon.html (90 words)

	Mariquita Farm's Newsletter
		I didn't have enough radish tops, and had to substitute some Swiss chard for about 1/3 of the greens, and make about 1/3 of the recipe, but it was so delicious, I decided to send it in..
		Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze.
		In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
	www.mariquita.com /recipes/radish.html (1055 words)

	Food-nepal.com - Aged Daikon Radish Pickle (Khadae ko Mula ko Achar) (Site not responding. Last check: 2007-10-09)
		The pickle is ready when the radish is still crunchy-tender and firm with slightly sour taste.
		Daikon radish pickles are the most widely used pickles in Nepal.
		The spicy, sharp tasting fermented pickle boost the apetite and thought to be especially aid the digestion of the food.
	www.food-nepal.com /recipe/R029.htm (409 words)

	Daikon Radish - Big Y® World Class Market™
		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.
		Daikon should be smooth, hard and free of soft spots or sprouts.
	www.bigy.com /content/prod/pdct/var_daikon_radish.php (185 words)

	Daikon - China-related Topics DA-DD - China-Related Topics
		Daikon (Japanese languageJapanese: 大根; literally "large root", Raphanus sativus), is a mild-flavored East Asian giant white radish.
		Although there are many varieties of daikon, the most common in Japan, the Aokubi Daikon, has the shape of a giant carrot, approximately 8 to 14 inches (200 to 350 mm) long and 2 to 4 inches (50 to 100 mm) in diameter.
		Daikon sproutingsprouts, known as kaiware, are a popular garnish for salads and sushi.
	www.famouschinese.com /virtual/Daikon (453 words)

	Chinese Radish (Daikon) (Site not responding. Last check: 2007-10-09)
		Chinese radish is a cruciferous root crop used mainly as a cooked vegetable.
		Culture is similar to the common radish, except that daikons are bigger and need more space and a longer growing season.
		Since the pungent flavor of daikon is found primarily in the skin, they are sometimes peeled before cooking.
	aggie-horticulture.tamu.edu /extension/specialty/radish.html (191 words)

	daikon - RIRDC: The New Rural Industries - A Hanbook for Farmers and Investors - daikon
		The radish leaf is rich in carotene (pro-vitamin A) and calcium while the root is a good source of vitamin C and some potassium and dietary fibre.
		Radishes are marketed when the root mass is approximately 300-600 g, but depending on the type and market, they can be grown to even greater weights; a special Japanese variety called `Sakurajima' (shape 5) can be grown up to 20 kg.
		White radish is usually hand-harvested, then either tied in bunches of 2—3 roots per bundle or sold in bulk in cartons of five, 10 or 15 kg.
	www.rirdc.gov.au /pub/handbook/daikon.html (2441 words)

	Cooking with Daikon
		The daikon is said to have originated in the Mediterranean and reached Japan by way of China, along with rice cultivation methods, nearly 2,000 years ago.
		Pickled daikon and reconstituted daikon dishes would ensure a source of vitamin C for farmers throughout the dead of winter.
		The root itself is low in calories and rich in digestive enzymes and vitamin C. One serving of daikon provides roughly one-third of the body's daily vitamin C requirement.
	www.moscowfood.coop /archive/daikon.html (724 words)

	Cook's Thesaurus: Roots
		daikon = white radish = Japanese radish = Chinese radish = icicle radish = lo bak = loh baak = loh buk = mooli = Oriental radish = lo pak Pronuncation: DIE-kon Notes: Daikon is larger and milder than its relative, the red radish.
		Japanese daikons tend to be longer and skinnier than their Chinese counterparts, but the two varieties can be used interchangeably.
		radish Notes: With their crisp texture and peppery flavor, raw radishes are great in salads and on crudité platters.
	www.foodsubs.com /Roots.html (1141 words)

	Eden Foods - Sea Vegetable Daikon Radish - Dried & Shredded, 3.5 oz
		Fresh daikon radishes are harvested from winter to early spring, cleaned, sliced into delicate strips and sun-dried on rice straw mats.
		EDEN Dried Daikon Radish is naturally made and sun dried in the ancient, traditional manner without the use of chemicals, artificial colorings or artificial drying techniques.
		Traditionally processed EDEN Dried Daikon is a natural light cream to tan color.Daikon, whether dried, pickled, or raw is abundant in the digestive enzymes diastase, amylase, and esterase.
	www.mothernature.com /shop/detail.cfm/sku/35430/rfr/CMJ (584 words)

	Organic Food Home Delivery Nationwide Overnight by Diamond Organics
		Daikon is a pearly white root that's shaped like a carrot and can be as long as your arm.
		Organic daikon is also a tasty pickle ingredient and condiment.
		Use the inner, younger daikon greens like turnip greens, but not in lightly sautéed dishes since their texture is rather course.
	www.diamondorganics.com /ShowView/text_daikon_radish (385 words)

	BBC NEWS \| World \| Asia-Pacific \| Japan tries to save giant radish
		The daikon radish, a staple ingredient in Japan, became an unlikely object of public admiration when it started growing through a pavement last year.
		The wilting leaves and shrivelled top of the radish were carefully packed in a cool box and accompanied by a throng of reporters and cameramen, driven to an agricultural research centre.
		Inspired by the radish's fight for life, the town council now wants to extract seeds or even DNA from its remains in the hope of producing offspring of similar fortitude.
	news.bbc.co.uk /1/hi/world/asia-pacific/4677262.stm (298 words)

	Radish - Wikipedia, the free encyclopedia
		The East Asian giant white radish is mild-flavored and is called "Chinese radish" or "daikon".
		The raw flesh has a crisp texture and a pungent, peppery flavour, caused by chewing glucosinolates and the enzyme myrosinase in the radish, that, when brought together form allyl isothiocyanates, also present in mustard, horseradish and wasabi.
		Radishes range broadly in sizes, in some instances growing to proportions of over 1 kg (2 lb).
	en.wikipedia.org /wiki/Radish (536 words)

	Small Farm Center (Site not responding. Last check: 2007-10-09)
		Daikon, Raphanus sativus, is in the Longipinatus group, a member of the Brassicaceae (mustard) family.
		Most oriental radishes are in the 1 to 2 1/2 pound class at full maturity.
		This type of radish is usually cooked rather than eaten fresh, but it can be used raw in salads.
	www.sfc.ucdavis.edu /pubs/SFNews/Fall98/daikon.html (365 words)

	Crop Tips and Recipes
		Radishes come in a multitude of shapes, sizes and colors besides our common round, red radish.
		The daikon radish of East Asia is grated and eaten raw, cooked into soups and stews, and pickled.
		At the farm, we also grow a meat radish which is white on the outside and pink on the inside.
	www.brookfieldfarm.org /radish.htm (188 words)

	Daikon RADISH 7g seed, USDA Certified Organic - Radishes (Site not responding. Last check: 2007-10-09)
		[Originating from the Orient, daikon (pronounced "dye-kon") is the Japanese word for radish and usually refers to the spherical or cylindrical forms.
		The Chinese prefer the short oblong form called loh bok choi.] 'Daikon' radishes are juicy and flavorful and can be used fresh in salads, cooked in vegetable dishes, pickled, or grated and mixed with ginger and soy sauce to make a dip.
		'Daikon' radish is usually harvested when 12" long and 2 to 3" diameter, though it will grow much larger.
	www.southernexposure.com /productlist/prods/28201.html (126 words)

	Antipixel \| Blog \| Daikon Odori
		The daikon (daikon radish) is a traditional icon of humor in Japan (daikon-ashi: “radish legs” for girls with fat calves; daikon-atama: “radish head” for someone who is a bit thick; daikon-yakusha: “radish-actor” for someone who is a ham actor) and this has most probably not been lost on the cheerleaders.
		While it is possible that they are being dead serious about some radish worship festival, most likely they are simply using the contrast between their stark military movements and costumes with the absurdity of holding up a radish.
		One detail I remember: the daikon greens would fly off the daikons when they were swinging them around, and the stage was littered with them.
	www.antipixel.com /blog/archives/2003/05/24/daikon_odori.html (3397 words)

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