FREE: Continental Asian Daikon Radish, Radish Greens, and Oriental Radish Sprouts Seeds

The listing, Continental Asian Daikon Radish, Radish Greens, and Oriental Radish Sprouts Seeds has ended.

(4) Daikon Seeds

Radishes take many forms and are used in a large variety of ways world-wide. Oriental types, such as the elongated daikon or the round daikon radishes, are less well-known in the U.S. but are important staple foods in countries like Korea, Japan, Taiwan, and others in Asia, and by these ethnic groups in the U.S. These types are used fresh, pickled (as is Kimchi), dried for future use, and cooked in countless Oriental dishes. Seeds of radish are sprouted and these sprouts are another important food in these Asian countries.

International Usage

In Chinese cuisine, turnip cake and chai tow kway are made with daikon.

In Korean cuisine, a varietal is used to make kkakdugi and nabak kimchi use the vegetable, in addition to the soup muguk. This type of daikon is shorter, stouter, and has a pale green colour extending from the top, to approximately half way down the tuber.

In Japanese cuisine, many types of pickles are made with daikon including takuan and bettarazuke. Daikon is also frequently used shredded and mixed into ponzu (a soy sauce and citrus juice condiment) as a dip. Simmered dishes are also popular such as oden. Cut and dried daikon is called Kiriboshi-daikon(literally, cut-dried daikon) which is a common method of preserving food in Japan. Daikon radish sprouts (Kaiware-daikon) are used for salad or garnishing of sashimi. Daikon leaf is frequently eaten as green vegetables. Pickles and stir frying are common. The Daikon leaf is one of a leaves of Festival of Seven Herbs, called suzushiro.

In Pakistani cuisine, the leaves of the daikon plant are boiled and flash fried with a mixture of heated oil, garlic, ginger, red chili and a variety of spices. The radish is eaten as a fresh salad often seasoned with either salt and pepper or Chaat masala