Daikon Radish

Cutting Terms

Definition: - 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.


Submitted on 10.06.2010 15:16
This entry has been seen individually 619 times.
Bookmark to Fark  Bookmark to Reddit  Bookmark to Blinklist  Bookmark to Technorati  Bookmark to Newsvine  Bookmark to Mister Wong  Bookmark to del.icio.us  Bookmark to Digg  Bookmark to Google  Share with friends at Facebook  Twitter  Bookmark to Linkarena  Bookmark to Oneview  Bookmark to Stumbleupon Bookmark to StudiVZ

This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team