Daikon radish!

i need info on the history and anything else about this radish please!

[cookM]

I'm not being facetious, but if you make daikon pickle, it smells really bad. cchiu, where are you? You always have answers!

[mudbug]

You can find some info at the following:
http://www.hort.purdue.edu/newcrop/C...shChinese.html
http://www.epicurious.com/run/fooddi...?entry_id=7873

Are you a student?

thanx cchiu
and yes i am at the IICA...international institute of culinary arts in fall river mass!

[cape chef]

I use daikon for a passed hdo.
I peel it and slice it into about a 8th of a inch round pipe on a little horseradish-chive cream drap it with smoked salmon and top with a caper and dill fronge.Crunchy,smoky and sweet
good luck in school

[mudbug]

More on the daikon:

"DAIKON

History & classification

There are literary references and archaeological
remains of winter radishes in ancient China. Daikon
is the Japanese name for the radish that is so
popular in Asian cuisine. Daikons are long and
narrow and usually white, green or creamy yellow.
They range from two to three inches in diameter,
and from six to fifteen inches long, round is also
common. Daikons belong to the species Raphanus
sativus var. longipinnatus, along with other types
of winter radish."

find this and more at: http://www.digmagazine.com/99/4-99/asian.cfm

[mudbug]

Humm, I don't know who's learning more, you or me!

More detailed soureces:
http://www.melissas.com/rtf/daikon.htm
http://www.crop.cri.nz/psp/broadshe/DAIKON.HTM
http://extension-horticulture.tamu.e...ty/radish.html
http://www.ctahr.hawaii.edu/~experts...les/daikon.htm
http://www.produceoasis.com/Items_fo...es/Daikon.html