Unit: 1 turnip 600 grams
The daikon, turnip or Japanese white radish (Raphanus sativus) is a plant whose cultivation is consumed root. It is an essential part of Japanese food and macrobiotics.
This radish is common in East Asia.
His collection of this vegetable is between winter and spring. It is cut into strips and then dried in the sun for three days. When dry with soft winds of spring and sweet aroma and smooth taste is achieved.
Daikon turnip appearance is like a white carrot but, more arredondeado and a crunchy texture.
It has a spicy, much like the common radish flavor.