Country of production:
ll daikon also called chinese radish, japanese radish, or radish is a winter variety of radish, a common native of eastern Asia. Although there are many varieties of daikon, the most common in Japan, the aokubi daikon, has the shape of a large carrot, about 20-35 long, and 5-10 cm diameter. The daikon has an important role in japanese cuisine. The daikon raw can be served in salads, as a garnish for dishes of sashimi, or marinated in vinegar. The daikon grated, known as daikon oroshi, is popular as a garnish for dinner dishes such as yakizakana or the natto. The daikon is cooked and often served as an ingredient in miso soups or in stews such as oden.
Mode of storage:
A cool, dry place away from direct light