daikons
Long white roots
Daikons are large white radishes common in East Asian cooking, with a milder, less peppery flavor than Western varieties.
They can be eaten raw, pickled, or cooked in soups and stir-fries.
The singular daikon often appears as a mass noun: Add some daikon to the salad.
Reduced by abrasion
- pickledPreserved in acidic solution
- odenLight broth with assorted simmered items
- simmeredCooked at low heat
- ponzuJapanese citrus soy sauce
tempura · garnish · salad · stir-fry · soup · broth · kimchi · banchan
Edible subterranean plant part
- harvestGathering mature crops
- winterYear's coldest quarter
- gardenCultivated plant area
- soilGround matter for planting
seeds · cultivation · Japanese · Asian greens · brassica · cruciferous · crop · organic
grated
Reduced by abrasion
- pickledPreserved in acidic solution
- odenLight broth with assorted simmered items
- simmeredCooked at low heat
ponzu · tempura · garnish · salad · stir-fry · soup · broth · kimchi · banchan · turnip cake
root vegetable
Edible subterranean plant part
soil · seeds · cultivation · Japanese · Asian greens · brassica · cruciferous · crop · organic · heirloom
white
Absence of pigment
- elongatedStretched beyond usual dimensions
- cylindricalCircular in cross-section
- largeOf great size
tapered · crisp · pale · thick · long · tubular · smooth · firm · hefty · watery