Sushi - Sushi Ingredients
Daikon Radish, or plain daikon
("big root") is
used for many dishes in Japanese cuisine, and can be prepared like any
vegetable (stewed, pickled, consumed raw as a salad…etc). Daikon is best when they are harvested
during the winter since they taste sweeter. The daikon becomes very
spicy during warm seasons and is not suitable for raw consumption.
Daikon acts as a digestive and works well if it is consumed raw.
Daikon is frequently used to make
garnishes (tsuma) in sushi. They are
also used to prepare poached octopus,
to make momiji oroshi
and red chili pepper).