একটি দীর্ঘ হার্ড টেকসই রুট সঙ্গে জাপানের মূলা কাঁচা খাওয়া বা রান্না

daikon's Usage Examples:

smaller varieties being ready for consumption within a month, while larger daikon varieties take several months.

danmuji (단무지) in the context of Korean cuisine, is a pickled preparation of daikon radish.

The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place.

Traditional varieties include eggplant, Japanese radish (daikon), cabbage, and cucumber.

Oden: several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi.

one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.

spices Beni shōga – Japanese pickled ginger Bettarazuke – A type of pickled daikon popular in Tokyo Bodi ko Achar – A Nepalese pickle of boiled beans Bostongurka –.

tenacious daikon, nicknamed "Daichan," has since been celebrated in a children's book.

In 2006, a special firework representing the daikon was set off.

Daikon radish or pickled daikon (takuan) are popular garnishes for the dish.

(Japanese soy sauce), with finely chopped negi (a type of spring onion), grated daikon or katsuobōshi (dried bonito flakes) sprinkled on top.

cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon (POJ: chhài-thâu), one of its main ingredients, can also refer to a carrot.

battered soft-shell crab and other ingredients such as cucumber, avocado, daikon sprouts or lettuce, and spicy mayonnaise, rolled inside nori and sushi rice.

Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added—usually equaling or exceeding.

mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.

Bettarazuke is a kind of pickled daikon popular in.

daikon's Meaning':

radish of Japan with a long hard durable root eaten raw or cooked