Daikon are a mild-flavored winter radish that are a staple in Asian cuisine, so mush so taht they deserve a spot of their own. Often pickled or served in a stir-fry, they are eaten raw in a side dish or as a garnish with a crunchy bite.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, coconut, safflower, toasted sesame seed, sunflower seed
Onion, shallot, scallions, garlic, carrot, celery
Carrots, mushrooms, snow peas, spinach, summer squash, sweet bell pepper, sweet potato, Swiss chard
Amaranth greens (en choy), bok choy, Chinese broccoli (gai lon), Chinese (Napa) cabbage, Chinese celery, daikon greens, dwarf bok choy, fava greens, Japanese white turnip greens, komatsuma, Malabar spinach, methi (fenugreek leaves), mizuna, mustard greens, pea shoots, Shanghai bok choy, shungiku, tatsoi, water spinach, watercress (yau choy)
Cremini, enoki, golden enoki, hon shimeji, lion’s mane, maitake, matsutake, nameko, oyster, king oyster, shiitake, velvet piopinno, white beech, white button, wood ear
Cilantro, rau ram, shiso
Coconut enzymes, dashi, miso, fresh mushrooms, dried mushrooms, nori seaweed, soy sauce, tamari
Citrus: Lemon, lime, yuzu
Vinegars: Rice, rice wine
Herbs: Ginger, young ginger, lemongrass
Specialties: Doubanjiang, red pepper threads
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