The Japan Timesのインスタグラム(thejapantimes) - 1月23日 17時50分

The humble daikon, the big white radish that’s a staple of the winter months, is a lot more expensive. It’s still one of the most affordable and useful vegetables at the supermarket, however, and it can be eaten cooked, raw or pickled from top to tail, including the leaves. The daikon was introduced to Japan from the continent sometime in the Jomon (10,000-200 B.C.) or Yayoi periods (200 B.C.-250 A.D.). A receipt for bundles of daikon was discovered on the site of the palace of the seventh-century aristocrat Prince Nagaya (Nagaya-no-ōkimi), and daikon is mentioned in the Kojiki, one of the oldest written documents in Japan. Read a recipe for simmered chicken and daikon with nameshi with the link in our bio. (Makiko Itoh photo)
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#Japan #cooking #vegetables #health #food #instafood #recipe #daikon #大根 #野菜 #料理 #材料 #美味しい #レシピ

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