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Radish

DETAIL

From miso soup and salad to simmered dishes and stir-fry, Japanese daikon radish is widely used and perhaps best known for the condiment of grated daikon. The top part closest to the stem is rich in fiber and vitamin C and is great raw or in salads. The soft slightly sweet middle portion of the daikon is perfect for dishes such as Furofuki daikon (simmered Japanese radish with miso sauce). The tip has a rather sharp taste and is best suited for grated daikon or pickled dishes utilizing this astringency.  



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Tai
Kegani
Daikon