Definitions for "Daikon Radish"
Keywords:  radish, kon, grated, stir, oily
(DI-kuhn; DI-kon) - The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is a 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. There are three distinct shapes - spherical, oblong and cylindrical. Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Orientals for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black. For more information on the daikon radish, click HERE.
A long white radish. Good for cutting fat and mucus deposits caused by past animal food intake. Grated daikon aids in the digestion of oily foods.
From the Japanese words dai (large) and kon (root). A large, long, white tubular radish with a sweet, fresh flavor. Eaten in many Asian cultures. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. Found in Oriental markets and some supermarkets.