जपानी मुळा कच्चा खा किंवा शिजवून घ्या आणि लांब टणक मुळा,

daikon's Usage Examples:

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

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

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

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

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

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

It is most commonly served salted and grilled (broiled) whole, garnished with daikon oroshi (grated daikon) and served alongside a bowl of rice and a bowl of miso soup.

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 –.

Early life Kanbun was born in Deikusaku section but grew up in the Takintō section of the mountain farming village of Izumi on the Motobu Peninsula of Okinawa, Uechi's family were farmers of daikon radishes.

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

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.

VariationsThe versions served by hawkers in Johor and Singapore, where Teochews live, are typically prepared by frying the daikon cake with chopped preserved turnip, diced garlic, eggs, and Chinese fish sauce in place of soya sauce.

Chai tow kway (), also known as char kway () or carrot cake, is a dish of steamed radish/daikon cakes diced and stir-fried with garlic, egg, chopped preserved radish, and sometimes with shrimp.