Daikon

For other uses, see Daikon (disambiguation).

Daikon (Long white radish)
Radishes at the market, Koyambedu, India
Chinese name
Traditional Chinese	白蘿蔔
Simplified Chinese	白萝卜
Literal meaning	"white radish"
Transcriptions Standard Mandarin Hanyu Pinyin bái luóbo Wade–Giles pai luo-po IPA [pǎɪ lwǒ.pwo]
Cantonese name
Traditional Chinese	蘿蔔
Simplified Chinese	萝卜
Literal meaning	"radish"
Transcriptions Yue: Cantonese Yale Romanization lo-baak Jyutping lo4 baak6 Canton Romanization lo4 bag6
Hokkien name
Traditional Chinese	菜頭
Simplified Chinese	菜头
Literal meaning	vegetable head
Transcriptions Southern Min Hokkien POJ chhài thâu
Vietnamese name
Vietnamese	củ cải trắng
Thai name
Thai	หัวไชเท้า
RTGS	hua chai tao
Japanese name
Kanji	大根
Kana	だいこん
Transcriptions Romanization daikon
Malay name
Malay	lobak
Indonesian name
Indonesian	lobak
Filipino name
Tagalog	labanos
Bengali name
Bengali	মুলা mūla
Assamese name
Assamese	মুলা moola
Nepali name
Nepali	मुला mula
Hindi name
Hindi	मूली mūlī
Urdu name
Urdu	مولی mūlī

Japanese radish(true daikon)
radishes in Okage Yoko-chō, Japan
Chinese name
Traditional Chinese	日本蘿蔔
Simplified Chinese	日本萝卜
Literal meaning	"Japanese radish "
Transcriptions Standard Mandarin Hanyu Pinyin rìběn luóbo Wade–Giles jih-pên luo-po
Korean name
Hangul	왜무
Literal meaning	Wae radish
Transcriptions Revised Romanization waemu McCune–Reischauer waemu
Japanese name
Kanji	大根
Kana	だいこん
Transcriptions Romanization daikon

Daikon (大根, literally 'big root'), Raphanus sativus L. var. longipinnatus Bailey, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia. It is now available internationally.

Names

In culinary contexts, daikon or daikon radish (from its Japanese name) is the most common in all forms of English, although luóbo is increasingly familiar due to Chinese immigration. Historical ties to South Asia permit mooli (from its Hindi/Panjabi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish or "true daikon". The vegetable's Mandarin names are still uncommon in English; in most forms of Chinese cuisine, it is usually known as luóbo, Chinese white radish, although in Cantonese and Malaysian cuisine, it is encountered as lobak or lo pak, which are Cantonese pronunciations of the general Chinese term for radish and carrot (萝卜). In the cuisines of Hokkien and Teochew dialect-speaking areas such as Singapore, Thailand and Taiwan, it is also known as chai tow or chai tau (菜头). In any of these, it may also simply be referred to as radish, with the regional variety implied by context. In English-speaking countries, it is also sometimes marketed as icicle radish.

In mainland China and Singapore, the calque white carrot or misnomer carrot is sometimes used, owing to the similarity of the vegetables' names in Mandarin and Hokkien. This variant gave the title to a popular guidebook on Singaporean street food, There's No Carrot in Carrot Cake, which refers to chai tow kway, a kind of cake made from daikon.

In North America, it is primarily grown not for food, but as a fallow crop, with the roots left unharvested to prevent soil compaction and the leaves (if harvested) used as animal fodder. The official general name used by the United States Department of Agriculture is oilseed radish, but this is only used in nonculinary contexts. Other English terms employed when daikon is being used as animal feed or as a soil ripper are forage radish, fodder radish, and tillage radish.

Varieties

A number of nonwhite varieties occur. The Cantonese lobak, lo pak, etc. sometimes refer to the usual Chinese form, but is also applied to a form of daikon with light green coloration of the top area of the root around the leaves. The Korean radish, also called mu, has similar pale green shade halfway down from the top, and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves. Both are often spicier than the long white radishes. The heirloom watermelon radish is another Chinese variety of daikon with a dull green exterior, but a bright rose or fuchsia-colored center. Its Chinese name (t 心裡美蘿蔔, s 心里美萝卜, xīnlǐměi luóbó) is sometimes irregularly romanized as the shinrimei radish and sometimes translated as the beauty heart, beautiful heart inside, or roseheart radish.

• 
  A Chinese radish
• 
  sakurajima radishes
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  Sliced watermelon radish

Cultivation

White radish seeds

The Chinese and Indian varieties tolerate higher temperatures than the Japanese one. These varieties grow well at lower elevations in East Africa. If moisture is abundant, it can grow quickly; otherwise, the flesh becomes overly tough and pungent. The variety Long White Icicle is available as seed in Britain, and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.

The roots can be stored for some weeks without the leaves if lifted and kept in a cool, dry place. If left in the ground, the texture tends to become woody, but the storage life of untreated whole roots is not long.

Certain varieties of daikon can be grown as a winter cover crop and green manure. These varieties are often named "tillage radish" because it makes a huge, penetrating root which effectively performs deep cultivation. They bring nutrients lower in the soil profile up into the higher reaches, and are good nutrient scavengers, so they are good partners with legumes instead of grasses; if harsh winters occur, the root will decompose while in the soil, in the spring releasing early nitrogen stores.

Culinary use

In Japan, many types of pickles are made with daikon, including takuan and bettarazuke. Daikon is also frequently used grated and mixed into ponzu, a soy sauce and citrus juice condiment. Simmered dishes are also popular such as oden. Daikon that has been shredded and dried (a common method of preserving food in Japan) is called kiriboshi-daikon (literally, "cut-dried daikon"). Daikon radish sprouts (kaiware-daikon) are used for salad or garnishing sashimi. Daikon leaf is frequently eaten as a green vegetable. Pickling and stir frying are common. The daikon leaf is part of the Festival of Seven Herbs, called suzushiro.

In Chinese cuisine, turnip cake and chai tow kway are made with daikon. The variety called mooli has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes, mooli is used to carve elaborate garnishes. More commonly, daikon is referred as bailuobo (白蘿蔔) in Mandarin or lobak in Cantonese. Bailuobo is used in a variety of dishes for its unique and mild flavour after being boiled and cooked. For soups, bailuobo can be seen in bailuobo-paigu soup (白蘿蔔排骨湯), bailuobo-fanqie soup (白蘿蔔番茄湯), etc. Delicacies such as "shredded bailuobo" (白蘿蔔絲) and "cut bailuobo" (白蘿蔔塊) are popular domestic dishes too. Similar to Japanese cuisine, there are many types of pickles (in Mandarin Chinese: 咸菜 xiáncài / 榨菜 zhàcài) made with bailuobo, for example "sour-sweet cut bailuobo" (酸甜白蘿蔔塊), "Spicy bailuobo" (麻辣白蘿蔔), "bailuobo zhacai" (白蘿蔔榨菜), etc.

In Vietnamese cuisine, sweet and sour pickled daikon and carrots (củ cải cà rốt chua or đồ chua) are a common condiment in bánh mì sandwiches.

In the Philippines, the sour stew sinigang may include daikon.

In Pakistani cuisine, the young 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.

In Bangladesh, fresh daikon is often finely grated and mixed with fresh chilli, coriander, flaked steamed fish, lime juice and salt. This light, refreshing preparation served alongside meals is known as mulo bhorta.

In North India, daikon is a popular ingredient used to make sabzi, stuffed paranthas, pakodas, salads, pickles and as garnish. The plant's leaves are used to make dal and kadhi, among other dishes. In South India, daikon is the principal ingredient in a variety of sambar, in which roundels of the radish are boiled with onions, tamarind pulp, lentils, and a special spice powder. When cooked, it can release a very strong odor. This soup, called mullangi sambar (Template:Lang-ta, Template:Lang-kn; literally, "radish sambar") is very popular and mixed with cooked rice to make a good meal.

Fermenting radish normally releases a strong and noxious smell like bad farts or rotting cabbage.

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  Chai tow kway, stir-fried cubes of radish cake
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  Japanese mizuna & daikon salad
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  Mohn la jin, Burmese pickled radish
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  Buri daikon, Japan
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  Daikon oden in Kyoto, Japan
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  Daikon chips

Nutritional information

Radishes, Oriental, raw

Nutritional value per 100 g (3.5 oz)
Energy	76 kJ (18 kcal)
Carbohydrates	4.1 g
Sugars	2.5
Dietary fiber	1.6 g
Fat	0.1 g
Protein	0.6 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 2% 0.02 mg Riboflavin (B2) 2% 0.02 mg Niacin (B3) 1% 0.2 mg Pantothenic acid (B5) 3% 0.138 mg Vitamin B6 3% 0.046 mg Folate (B9) 7% 28 μg Vitamin C 24% 22 mg Minerals Quantity %DV† Calcium 2% 27 mg Iron 2% 0.4 mg Magnesium 4% 16 mg Manganese 2% 0.038 mg Phosphorus 2% 23 mg Potassium 8% 227 mg Sodium 1% 21 mg Zinc 1% 0.15 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Daikon is very low in food energy. A 100-gram serving contains only 76 kilojoules or 18 Calories (5 Cal/oz), but provides 27% of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase.

Agricultural use

Tillage radish leaves behind a cavity in the soil when the large tap root decays, making it easier for the following year's crops, such as potatoes, to bore deeper into the soil. Potatoes grown in a rotation with tillage radish do not experience growth restrictions associated with having a shallow hardpan, as the tillage radish can break the hardpan, and makes transfer of water, and other important nutrients, much easier for the rooting system.

Prof. Vladimir Zuev hold on new daikon variety 'Kuz hadyasi' in Uzbekistan

Nutrient retention is another important feature of tillage radish. The large tap root is designed to retain macro- and micro-nutrients, that would otherwise have the potential to be lost to leaching during the time when the field would otherwise be left empty. The nutrients from the root become readily available for the following year's crop upon the decay of the radish, which can boost yields, and reduce fertilizer costs.

Dr. Robert Coffin, a potato industry consultant on Prince Edward Island, suggests that growing tillage radish could help boost potato yields, because of the effect that the large tap root that grows 6–10 inches has on mitigating the soil compaction. This makes it much easier for potatoes to grow to their full potential, and not be held back because of compaction issues in the soil.

Other use

Daikon is used in preparing metal surfaces for chemical patination, for example under the Rokushō process.

See also

• Radish
• Chonggak radish
• Gegeol radish
• Sakurajima radish
• Takuan
• Nanakusa-no-sekku and Jinjitsu

External links

• Asian Radish at NutritionData.com