Daikon Radish is a big white radish that is often used in Japanese and Korean dishes. Radishes have a taste that is comparable to that of tomatoes, although it is more delicate. The tastiest section of the root is the thickest green area closest to the top, while the peppery and spicy part of the root is the thin bottom region. Each technique of preparation produces a texture that is somewhat different from the other. Crisp when raw and soft when cooked, they make for a delectable pairing.
When daikon is ripe and juicy, it has a fantastic taste. Smooth skin and a heavy feel are important characteristics to look for when choosing good daikon. When purchasing dried daikon from a grocery store, be careful since it may have a peppery taste. If you don’t use it all, the remaining portion may be stored in a plastic bag in the refrigerator for up to 2-3 weeks.
When you pickle daikon, it transforms into a delectable side dish that everyone will love. The ingredients for this delectable meal are rice vinegar, sugar, and salt (sake and red chili pepper are optional). Even the peppery daikon will mellow and become more pleasant when pickled with a mix of sweet and salty flavors. It is possible to soak the daikon root in cold water to remove the bitter and peppery taste.
The amount of sugar and salt in a typical pickle dinner may seem to be excessive. In contrast, daikon releases a significant quantity of water during the pickling process, which dilutes the spices. Furthermore, in Japan, pickled dishes are often eaten with rice. The contrast between the tart-sweet pickles and the bland rice is striking. So pickles should not be eaten on their own, for example, with a meal. This dish is traditionally served as a palate cleanser between meals.