. Preheat the oven to 325 degrees F. In a large enameled cast-iron casserole, heat the vegetable oil.

Season the ribs with salt and pepper and cook over moderately high heat, turning a few times, until richly browned, about 10 minutes. Transfer the ribs to a plate.

Add the sherry to the casserole and boil, stirring to scrape up the browned bits on the bottom. Add the soy sauce, mirin, onion, garlic, ginger, shiitake, brown sugar, and half each of the daikon and the carrots. Return the ribs to the casserole and pour in the water. Bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the meat is very tender. Transfer the ribs to a plate; cover and keep warm. Pick out the shiitake mushrooms, cutting off and discarding the stems.

Strain the braising liquid. Return the liquid to the casserole and boil over high heat, skimming any fat from the surface, until reduced to 4 cups, about 5 minutes. Add the remaining daikon and carrots to the casserole along with the sesame oil and shiitake mushrooms.

Cover and simmer over low heat until the vegetables are tender, 20 minutes. Return the ribs to the casserole and simmer until heated through. Season with salt and pepper. Meanwhile, bring a saucepan of water to a boil. In a bowl, cover the noodles with warm water; let stand until pliable, 5 minutes. Drain the noodles and cut into 4-inch lengths. Add the noodles to the saucepan and cook until tender but still chewy, 25 seconds.

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Drain and transfer the noodles to shallow bowls. Nestle the ribs on the noodles, ladle the vegetables and broth on top and serve.

Description/Taste Daikon radish is most often grown for its root, though the green tops are just as edible and versatile. The root of the Daikon radish is cylindrical with a white skin similar to that of a carrot or turnip. The pale tuber can grow up to twenty inches in length with a diameter of 4 inches. The flavor of the Daikon root is like a less-fiery radish; mild and tangy with a crisp and juicy texture. Seasons/Availability Daikon radish is available year-round with fall and winter crops offering the best flavor. Current Facts Daikon radish, botanically known as Brassicaceae raphanus sativus, is a white-fleshed tuber also known as Japanese horseradish or mooli.

The word ‘Daikon’ is Japanese for “great root”. There are over 100 varieties of Daikon radish, most of which are near extinction due to the lack of commercial value.

Currently the aokubi daikon, an F1 hybrid, is the number one cultivated Daikon radish. Japan both produces and consumes 90% of the worlds Daikon radish crop annually. Nutritional Value Daikon radish is high in enzymes that aid in the digestion of fat and starch. It contains high amounts of vitamin C, potassium and phosphorus. Daikon radish has been shown to help aid in the relief of migraines by opening up constricted blood vessels. Applications A staple in Japanese cuisine, Daikon radish is a versatile vegetable and has numerous applications both raw and cooked. Shredded Daikon radish can add crunch to a green salad or a bit of spice to a slaw.

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Julienned Daikon radish is commonly pickled with other vegetables such as carrots. Slice Daikon radish into rounds and bake at a very low temperature to make Daikon chips. The Japanese root vegetable can be substituted for Turnips in any recipe, and can be cubed and added to pot roasts or other meat dishes. Daikon radish can be kept up to four months in a cool environment.

Ethnic/Cultural Info Two thin slices of pickled and sun-dried Daikon radish are traditionally served at the end of a Japanese meal. In China, a tea is made from the root to aid in digestion.

To rid the body of dairy build-up and toxins, Chinese herbalists would boil a mixture of Daikon and seaweed to be consumed as a tonic. Geography/History Daikon radish is the most produced vegetable in Japan. The Daikon radishes origins trace back to the Mediterranean and Black Sea coasts.

It was approximately 1,300 years ago that the Daikon radish found a home in Japan where it was popularized nationwide during the Edo period. Daikon radish dry out shortly after being harvested.

To combat this, early farmers would dig ditches called Muro, the harvested Daikon radish was buried inside under a shallow layer of dirt and straw to help retain moisture. Restaurants currently purchasing this product as an ingredient for their menu. Jake Yasutomi Yasutomi Farms 562-201-6104 Near Santa Monica, California, United States About 364 days ago, 12/13/17 Spotter's comments: Daikon Radish Root spotted at Santa Monica Farmers Market. First Alternative Natural Foods Co-Op Near Corvallis, Oregon, United States About 421 days ago, 10/17/17 Spotter's comments: Daikon Radish Root spotted at First Alternative Natural Foods Co-Op.

First Alternative Natural Foods Co-Op Near Corvallis, Oregon, United States About 421 days ago, 10/17/17 Spotter's comments: Daikon Radish Root spotted at First Alternative Natural Foods Co-Op. First Alternative Natural Foods Co-Op Near Corvallis, Oregon, United States About 421 days ago, 10/17/17 Spotter's comments: Daikon Radish Root spotted at First Alternative Natural Foods Co-Op. Lemonade Santa Monica.