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DAIKON

THEY DON’T grow on trees. What you are looking at are daikon or giant radishes hung out to dry. Next to rice they are one of the most important staples in Japanese diet. An average daikon will be a foot or more long and weigh five pounds or so. They can be much bigger. They are eaten boiled with shoyu, sliced, or shredded as salad. Well-to-do Japanese frequently eat daikon as an essential part of the sauce for the famous tempura (sea-food deep fried in batter). Farmers and laborers are more dependent on daikon as a part of their daily diet, pickled and eaten with rice. If any Japanese food has an odor to which Japanese are sensitive it is pickled daikon, although to a Westerner who may be used to garlic or onion it is not a particularly strong smell at all.


‘I didn’t know they grew on trees!’

Incredible Japan

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