the versatile daikon radish

I started writing a post on Chicago Green City Market. But before I cover this wonderful treasure of a market as a whole, I wanted to showcase some individually beautiful sights, tastes and vendors.

The name of the Daikon radish comes from the Japanese word dai (large) and kon (root). This sensual white vegetable is a large Asian radish with a mild and sweet fresh flavor. The flesh of the daikon is white, crisp and juicy, while the skin can either be creamy white or black.

It can range form 6 to 15 inches in length, to a diameter of 2 to 3 inches.
When shopping for this beauty, choose those that are firm and unwrinkled.
Refrigerate wrapped in paper toweling and then very loosely in a plastic bag.

The daikon radish is an important part of Japanese cuisine..
Raw daikon may be served in salads, as a garnish for dishes such as sashimi, or marinated in vinegar. Grated raw daikon, known as dailon oroshoi, and is popular as a garnish garnish for dishes such as yakizakana ( grilled fish), natto, or in the dipping sauce for tempura or soba. Cooked daikon is often served as an ingredient in miso soup or in stews such as oden.

In some areas of Japan it is often stewed with squid or octopus, and papain contained in daikon tenderises them.

I choose these beautiful specimens at the Green Acres Farm’s stall at Chicago Green City Market. I am looking forward to trying some new recipes with these stunning Daikon radishes.

For an interesting way that Chef Laurent Gras of restaurant L.2O cuts these radishes...

check out hisbeautiful L.2O Blog