Editing Daikon (section)

==Culinary uses==
=== Japan ===
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In Japan, many types of pickles are made with daikon roots, including ''[[takuan]]''<ref name="Itoh2015" /> and ''[[bettarazuke]]''. Daikon roots can be served raw, in salads, or as {{anchor|tsuma}}''[[sashimi]]'''s {{nihongo3|accompaniment|つま|''tsuma''}},<ref>{{Cite web|url=https://www.japantimes.co.jp/news/2015/11/28/reference/sashimi-garnishes/|title=Why do we need a little bit on the side?|date=2015-11-28|access-date=2020-08-01|website=[[The Japan Times]]|last=Gordenker|first=Alice|language=en}}</ref> which is prepared by meticulous {{nihongo3|''katsura'' peeling (etymology disputed)|桂剥き|''katsura-muki''}}.<ref>Example photograph of the technique: {{Cite web|url=https://ikisho.com/blog/the-art-of-katsura-muki-with-the-versatile-japanese-daikon-radish|title=The Art of Katsura-muki with the versatile Japanese Daikon Radish|date=2018-09-03|access-date=2020-08-01|website=ikisho blog}}</ref> {{anchor|Daikon-oroshi}}{{nihongo3|grated daikon|大根おろし|''Daikon-oroshi''|}} is frequently used as a garnish,<ref name="Itoh2015">{{Cite web|url=https://www.japantimes.co.jp/life/2015/12/18/food/daikon-great-radish-japan/|title=Daikon: The great radish of Japan|date=2015-12-18|access-date=2021-02-01|website=[[The Japan Times]]|last=Itoh|first=Makiko|language=en}}</ref> often mixed into various dippings such as ''[[ponzu]]'', a soy sauce and citrus juice condiment. {{anchor|momiji-oroshi}}The pink spicy {{nihongo3|literally "autumn-leaf-red grated (daikon)"|もみじおろし|''momiji-oroshi''}} is daikon grated with [[chili pepper]].<ref>{{Cite web|url=https://www.tsujicho.com/oishii/recipe/kihon-n039_recipe.html|title=Recipe – momiji-oroshi|access-date=2020-08-01|website=Tsujicho recipes|publisher=The Tsuji Group|language=ja|script-title=ja:レシピ 基本技法 日本料理 もみじおろし|trans-title=Recipes – Basic – Skills – Japanese cuisine – Momiji-oroshi}}</ref> Simmered dishes are also popular such as ''[[oden]]''.<ref name="Itoh2015" /> {{anchor|kiriboshi-daikon}}Daikon that has been shredded and dried (a common method of preserving food in Japan) is called {{nihongo3|"cut-dried daikon"|切干大根|''kiriboshi-daikon''}}.<ref name="Itoh2015" /> {{anchor|kaiware-daikon}}Daikon radish [[Sprouting|sprouts]] ({{nihongo3|literally "open-clam-like daikon"|貝割れ大根|''kaiware-daikon''}}) are used raw for salad or garnishing ''[[sashimi]]''. Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such as [[pickling]] and [[stir frying]] are common. The daikon leaf is one of the [[Festival of Seven Herbs]], where it is called ''suzushiro''.

=== China ===
[[File:Li Wah Dim Sum - Turnip Cake (5339806715).jpg|thumb|Chinese [[turnip cake]]s are made with radish, despite its name]]
In Chinese cuisine, [[turnip cake]] and ''[[chai tow kway]]'' are made with daikon. The variety called ''mooli'' has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes, ''mooli'' is used as a medium for elaborately carved garnishes.<ref>{{cite book|last=Doeser|first=Linda|title=The Ultimate Chinese Cookbook|year=2010|publisher=Hermes House|isbn=978-1843093428|page=9}}</ref> More commonly, daikon is referred as ''bailuobo'' (白蘿蔔) in Mandarin or ''lobak'' in [[Cantonese]]. ''Bailuobo'' is used in various dishes for its unique and mild flavour after being boiled and cooked. For soups, ''bailuobo'' can be seen in daikon and pork rib soup (白蘿蔔排骨湯), daikon and tomato soup (白蘿蔔番茄湯), daikon and tofu soup (白蘿蔔豆腐湯), etc.<ref>{{Cite web|date=2020-01-22|title=5 Easy Mooli Recipes & Daikon Health Benefits|url=https://www.honestfoodtalks.com/mooli-recipe-daikon-radish-benefits/|access-date=2020-11-01|website=Honest Food Talks|language=en-GB}}</ref> Delicacies such as "shredded daikon" (白蘿蔔絲) and "cut daikon" (白蘿蔔塊) are popular domestic dishes too. Similar to Japanese cuisine, there are many types of pickles (in Mandarin Chinese: 咸菜 ''xiáncài'' / 榨菜 ''zhàcài'') made with daikon, for example, "sour-sweet cut daikon" (酸甜白蘿蔔塊), "spicy daikon" (麻辣白蘿蔔), ''daikon zhacai'' (白蘿蔔[[榨菜]]), etc.

=== India ===
In [[North Indian cuisine|North India]], daikon is a popular ingredient used to make ''[[Indian cuisine|sabzi]]'', stuffed ''[[parantha]]s'', ''[[pakoda]]s'', salads, pickles, and as [[garnish (food)|garnish]]. The plant's leaves are used to make ''[[dal]]'' and ''[[kadhi]]'', among other dishes. In [[South Indian cuisine|South India]], daikon is the principal ingredient in a variety of [[sambar (dish)|''sambar'']], in which roundels of the radish are boiled with onions, [[tamarind]] pulp, lentils, and a special spice powder.<ref>{{cite web|url=http://www.sanjeevkapoor.com/mullangi-sambhar-foodfood.aspx|title=errorpage|website=www.sanjeevkapoor.com|access-date=2011-08-07|archive-date=2011-08-08|archive-url=https://web.archive.org/web/20110808083309/http://www.sanjeevkapoor.com/mullangi-sambhar-foodfood.aspx|url-status=dead}}</ref> When cooked, it can release a very strong odor. This soup, called ''mullangi sambar'' ({{Langx|ta|முள்ளங்கி சாம்பார்}}, {{Langx|kn|ಮುಲ್ಲಂಗಿ ಸಾಂಬಾರ್}}; literally, "radish sambar") is very popular and is often mixed with rice.

=== Vietnam ===
[[File:Daikon 20220423 083159.jpg|thumb|Daikon being sold]]
In [[Vietnamese cuisine]], sweet and sour pickled daikon and carrots ({{lang|vi|củ cải cà rốt chua}} or ''đồ chua'') are a common condiment in ''[[bánh mì]]'' sandwiches.<ref>{{cite web|url=http://www.chanphuocliem.com/Trang_GiaChanh/CachLam_CuCaiCaRotChua_eng.htm|title=Gia Chanh|website=www.chanphuocliem.com}}</ref>

=== Philippines ===
In the Philippines, the sour stew ''[[sinigang]]'' may include daikon. Daikon is known locally as ''labanos''.

=== Pakistan ===
In [[Pakistani cuisine]], the young leaves of the daikon plant are boiled and flash-fried with a mixture of heated oil, garlic, ginger, red chili, and various spices. The radish is eaten as a fresh salad, often seasoned with either salt and pepper or ''[[chaat masala]]''. In [[Punjab, Pakistan|Punjab]] province, daikon is used to stuff pan-fried breads known as ''paratha''. Daikon's seed pods called ''moongray'' in local languages, are also eaten as a stir-fried dish across the country.

=== Bangladesh ===
In [[Bangladeshi cuisine|Bangladesh]], fresh daikon is often finely grated and mixed with fresh chili, [[coriander]], flaked steamed fish, lime juice, and salt. This light, refreshing preparation served alongside meals is known as ''mulo bhorta''.

=== Taiwan ===
In [[Taiwanese cuisine]], both the root and the stems/leaves of the daikon are consumed.<ref>{{cite web |last1=Tchea |first1=Michelle |title=From stir-fries and pies to pickles: White radish has you covered |url=https://www.sbs.com.au/food/article/2023/05/25/stir-fries-and-pies-pickles-white-radish-has-you-covered |website=sbs.com.au |publisher=SBS |access-date=1 June 2023}}</ref>

=== South Korea ===
In [[South Korea]], daikon radish is often used in [[kimchi]], a traditional  [[Fermentation|fermented]] dish. Kimchi is most commonly eaten as a side dish with [[rice]], among other dishes. It is most commonly made with daikon radish, [[Carrot|carrots]], [[Scallion|scallions]], and other easily fermented vegetables.

=== Gallery ===
<gallery mode="packed">
File:Chai tow kway.jpg|''[[Chai tow kway]]'', stir-fried cubes of radish cake
File:Mizuna&Daikon.jpg|Japanese ''[[mizuna]]'' and daikon salad
File:Pickled daikon.jpg|''Mohn la jin'', Burmese pickled radish
File:Buri Daikon.jpg|''[[Japanese amberjack|Buri]] daikon'', Japan
File:Daikon oden and Beer by shrkflickr in kyoto.jpg|''Daikon [[oden]]'' in Kyoto, Japan
</gallery>

===Nutrition===
{{nutritional value|name=Radishes, Oriental, raw
| water=94.6 g
| kJ=76
| protein=0.6 g
| fat=0.1 g
| carbs=4.1 g
| fiber=1.6 g
| sugars=2.5
| calcium_mg=27
| iron_mg=0.4
| magnesium_mg=16
| phosphorus_mg=23
| potassium_mg=227
| sodium_mg=21
| zinc_mg=0.15
| manganese_mg=0.038
| vitC_mg=22
| thiamin_mg=0.02
| riboflavin_mg=0.02
| niacin_mg=0.2
| pantothenic_mg=0.138
| vitB6_mg=0.046
| folate_ug=28
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168451/nutrients Link to USDA Database entry]
}}
Raw daikon is 95% water, 4% [[carbohydrate]]s, and less than 1% each of [[protein (nutrient)|protein]] and [[fat]] (table). In a reference amount of {{convert|100|g}}, raw daikon supplies 18 [[calorie]]s and is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin C]] (24% DV), with no other [[micronutrient]]s in significant content (table).