This daikon cake is traditionally referred to as a turnip cake in Chinese and Taiwanese homes, on restaurant menus and in cookbooks. It is eaten during the new year because the Taiwanese word for ...
Daikon, the elongated, overgrown Asian radish that’s often turned into kimchee or soup, can also be cooked into a delicious, savory cake, as Michael “Bao” Huynh does to accompany his duck hash at ...
This daikon cake is traditionally referred to as a turnip cake in Chinese and Taiwanese homes, on restaurant menus and in cookbooks. It often is eaten during the new year because the Taiwanese word ...
Daikon[2] (大根 (だいこん) or mooli[3] (Raphanus sativus var. longipinnatus) is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Native to continental East Asia, [4] daikon and its cultivars are now harvested and consumed globally. In some locations, daikon is left unharvested to loosen compacted soils and recover nutrients.
What Is Daikon? Daikon (also known as Japanese radish and Chinese radish) is a winter radish that's native to East Asia. The word "daikon" comes from the Japanese word for "big root." It's also common in South Asian cuisines (where it's known as mooli) such as Indian, Pakistani, and Bangladeshi.
Daikon radishes are versatile root vegetables known for their crunchy texture and mild, slightly sweet taste. Store daikon radishes in the fridge in a plastic bag or wrapped in a damp towel; separate the greens for longevity. Daikon radishes can be enjoyed in salads, as snacks, or used in stews and kimchi. The leafy tops are also edible and can add a peppery kick to dishes.