Move list of other names for Radish to that article |
Caspian blue (talk | contribs) rv by 4wajzkd02 (talk) no there are many "radish", but the names refer to "this radish" . New section dealing with names is created. |
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'''Daikon''' refers to ''[[Raphanus]] sativus subsp. longipinnatus'', a mild-flavored, very large, white [[East Asia]]n [[radish]]. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia. |
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Although there are many varieties of daikon, the most common in Japan, the Aokubi Daikon, has the shape of a giant [[carrot]], approximately 20 to 35 cm (8 to 14 inches) long and 5 to 10 cm (2 to 4 inches) in diameter. One of the most unusually shaped varieties of daikon is the [[Sakurajima]] from [[Kagoshima Prefecture]], shaped like an oversized [[turnip]] with white outside and bright pink inside. |
Although there are many varieties of daikon, the most common in Japan, the Aokubi Daikon, has the shape of a giant [[carrot]], approximately 20 to 35 cm (8 to 14 inches) long and 5 to 10 cm (2 to 4 inches) in diameter. One of the most unusually shaped varieties of daikon is the [[Sakurajima]] from [[Kagoshima Prefecture]], shaped like an oversized [[turnip]] with white outside and bright pink inside. |
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The flavour is generally rather mild compared to other small radishes. |
The flavour is generally rather mild compared to other small radishes. |
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==Names== |
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The name, daikon is from [[Japanese language|Japanese]] word, {{nihongo|大根|ダイコン}} that literally means "large root". The radish is also known by other names, including '''winter,''' '''Japanese,''' or '''Chinese radish'''; '''mooli''' or '''muli''' in [[Hindi]], [[Punjabi language|Punjabi]], [[Urdu]], and [[Bihari languages|Bihari]]; '''Mula''' in [[Oriya language|Oriya]], [[Assamese language|Assamese]], [[Marathi language|Marathi]] and [[Bengali Language|Bengali]]; '''moolah''' in [[Nepali language|Nepali]]; '''moorro''' in [[Gujarati Language|Gujarati]]; '''moollangi''' in [[Tamil language|Tamil]], [[Telugu]] and [[Kannada]]; '''mu''' in [[Korean Language|Korean]]; '''luo bo''' in [[Mandarin Chinese]]; '''lobak''', '''loh bak''', '''lo-bok''', or '''lo baak''' in [[Cantonese]]; '''labanos''' in [[Tagalog Language|Tagalog]]; and '''rabu''', '''phakkat-hua''', or '''củ cải trắng''' in [[Vietnamese Language|Vietnamese]].<ref>Charmaine Solomon, Encyclopedia of Asian Food, Periplus 1998.</ref> |
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==Culture== |
==Culture== |
Revision as of 00:27, 12 September 2009
Daikon | |
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A pile of daikon radishes. | |
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Subspecies: | R. sativus subsp. longipinnatus[1]
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Trinomial name | |
Raphanus sativus subsp. longipinnatus L.
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Daikon refers to Raphanus sativus subsp. longipinnatus, a mild-flavored, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.
Although there are many varieties of daikon, the most common in Japan, the Aokubi Daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 inches) long and 5 to 10 cm (2 to 4 inches) in diameter. One of the most unusually shaped varieties of daikon is the Sakurajima from Kagoshima Prefecture, shaped like an oversized turnip with white outside and bright pink inside.
The flavour is generally rather mild compared to other small radishes.
Names
The name, daikon is from Japanese word, 大根 (ダイコン) that literally means "large root". The radish is also known by other names, including winter, Japanese, or Chinese radish; mooli or muli in Hindi, Punjabi, Urdu, and Bihari; Mula in Oriya, Assamese, Marathi and Bengali; moolah in Nepali; moorro in Gujarati; moollangi in Tamil, Telugu and Kannada; mu in Korean; luo bo in Mandarin Chinese; lobak, loh bak, lo-bok, or lo baak in Cantonese; labanos in Tagalog; and rabu, phakkat-hua, or củ cải trắng in Vietnamese.[2]
Culture
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.
Storage
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.[clarification needed]
Nutritional information
Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.[citation needed]
Notes
- ^ Mish, Frederick C., Editor in Chief. “Daikon.” Webster’s Ninth New Collegiate Dictionary. 9th ed. Springfield, MA: Merriam-Webster Inc., 1985. ISBN 0-87779-508-8, ISBN 0-87779-509-6 (indexed), and ISBN 0-87779-510-X (deluxe).
- ^ Charmaine Solomon, Encyclopedia of Asian Food, Periplus 1998.