Daikon literally means big root and is a winter radish with a mild flavour. Native to our part of the world here in Southeast Asia it is low in food energy, but it has a high amount of vitamin C.
There are many uses for this white root, especially in Asian dishes. It can be pickled, grated, simmered, shredded, dried and stir fried. Here in Singapore, daikon is the main ingredient used in the making of carrot cake – of which “Fried Carrot Cake” is a popular food available in hawker centres.
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