Daikon

Daikon is East Asian giant white radish. Although there are many varieties of daikon, the most common in Japan is Aokubi Daikon. Sakurazhima daikon that from kagoshima prefecture is white outside and bright pink inside. Daikon is an essential part of Japanese cuisine. For example, it served nabe, oden, miso soupes, and so on. It is also used to make takuan, a kind of fermented pickle used in sushi and as a garnish for white rice. Daikon is rich in vitamin C, and contains active enzymes that aid digestion. By the way, I bring up daikon in the garden at the university. I hope that daikon thrive vigorously ☆