Daikon: meaning, definitions and examples
๐ฅ
daikon
[ daษช.kษn ]
type of vegetable
Daikon is a type of radish that is long and white. It is commonly used in Asian cuisines, especially in Japanese, Chinese, and Korean dishes. The flavor is mild compared to other radishes.
Synonyms
Japanese radish, Lobo radish, white radish
Examples of usage
- I added slices of daikon to my salad.
- Daikon pickles are a popular side dish in Japan.
- You can find daikon in the Asian grocery store.
- She grated daikon to make a refreshing dip.
- In Korean cuisine, daikon is often used to make kimchi.
Translations
Translations of the word "daikon" in other languages:
๐ต๐น daikon
๐ฎ๐ณ เคกเคพเคเคเฅเคจ
๐ฉ๐ช Daikon
๐ฎ๐ฉ daikon
๐บ๐ฆ ะดะฐะนะบะพะฝ
๐ต๐ฑ daikon
๐ฏ๐ต ๅคงๆ น
๐ซ๐ท daikon
๐ช๐ธ daikon
๐น๐ท daikon
๐ฐ๐ท ๋ค์ด์ฝ
๐ธ๐ฆ ุฏุงูููู
๐จ๐ฟ daikon
๐ธ๐ฐ daikon
๐จ๐ณ ็ฝ่ๅ
๐ธ๐ฎ daikon
๐ฎ๐ธ daikon
๐ฐ๐ฟ ะดะฐะนะบะพะฝ
๐ฌ๐ช แแแแแแแ
๐ฆ๐ฟ daikon
๐ฒ๐ฝ daikon
Etymology
The word 'daikon' comes from the Japanese words 'dai' meaning 'large' and 'kon' meaning 'root', reflecting its large size compared to other radishes. The vegetable has been cultivated in East Asia since ancient times, and has become a staple in Japanese, Chinese, and Korean cuisines. Daikon was introduced to the West in the 19th century, primarily through Japanese immigrants. Due to its adaptability to various climates, it is now grown in many parts of the world. In addition to its culinary uses, daikon has also been used traditionally for its health benefits and has been associated with digestive health. The increasing popularity of Asian cuisine has further popularized daikon in global cooking.