A daikon radish is a stinky vegetable.
That is all.
No, it's not. What does "daikon" mean anyway?
According to the Wikipedia, daikon (which literally means "big root") is "a mild-flavored winter radish (Raphanus sativus variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves & a long, white, napiform root. Originally native to Southeast or continental East Asia, daikon is harvested & consumed throughout the region, as well as in South Asia."
Not a word about its stinkiness! Big daikon strikes again.
The Wikipedia entry note as well that the daikon is "also known by many other names depending on context." Here are its other names: white radish, winter radish, Oriental radish, long white radish,, Japanese radish, Chinese white radish, lobak or lo pak, chai tow or chai tau, icicle radish (!), white carrot, oilseed radish, forage radish, fodder radish, & tillage radish.
Nowhere in these names is it made clear how smelly daikon is. I wonder why that is. I shall investigate more.
No, on second thought, I won't. I'll just make this frickin' daikon/carrot slaw & hope the oil & tamari mask the smell a bit. It's really good!
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