Daikon Japanese radish

Daikon (jap. だいこん or also 大根 literally means "big root") is a radish that is common in East Asia. It is a staple ingredient in Japanese cuisine and is indispensable. Therefore, this radish also has many names like: Daikon radish, Japanese or Chinese radish or also winter radish. There are many ways to prepare it that highlight the flavor of the daikon in different ways. For example, daikon is shredded and then dried, which is then called Kiriboshi Daikon (切干大根, "cut and dried daikon"). In this process, the radish loses a lot of water, so the flavors come to the fore even more. Daikon is also great as a salad or as a side dish with sashimi. It is important that the daikon is cut into very thin strips. If the strips are too thick, the salad will taste very spicy. The spiciness also depends on the season, in my experience the daikons are milder in winter and taste better. The leaves of the daikon can also be processed. This can also be regrown if you keep a piece of the head about 3 cm and then put it in water. Daikon is now also available in German supermarkets. It is important that it is firm and not rubbery, otherwise it will not taste good.