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Daikon

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Scientific name: Raphanus sativus

Family: Brassicaceae

Origin: Europe

Medicinal use: This radish so common in East Asia, although it is famous by its Japanese name, has its origin in Continental Asia, where its cultivation as a vegetable dates back to ancient times, possibly to the year 2000 BC. In addition to including dry daikon soups, creams or purees, be they vegetables, fish, meat, seaweed, mushrooms … it can be added to salads, also in its broadest expression, as well as used in bun or pasta fillings steamed.

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