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Daikon Radish
I have to admit that a piece of daikon radish always has a place in one of our containers in the vegetable cooler. It is a mild-flavored giant white radish from East Asia. Although there are many varieties of daikon, the most common in Japan is the Aokubi Daikon. It looks like a giant carrot, growing to 20 to 35 cm. You can find a daikon peeler to remove the thick skin before slicing it.
I usually use a Japanese sheeter, that slices and roll the daikon turning out thin sheets, then cut it into various shape using a knife or a cutter. I use it as a garnish into raw or cooked preparations, but you can also roll pretty much anything into it like a sushi roll or just steam it.
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