Red Chinese Mulberries
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Beni Shigure Daikon Radish
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Beni Shigure daikon radish is large in size and similar to the traditional white daikon radish. Beni Shigure daikon radish is on average about ten inches in length and three inches in diameter. It's skin is vivid pink/purple fading to a bright pink tip, a coloring which is a result of a type of polyphenol called anthocyanin. It's flesh is light pink to white with bright pink striations. It's texture is crunchy with a delicate radish spice and flavor.
Beni Shigure daikon are available from late fall to early winter.
The Beni Shigure daikon is an annual root vegetable and a member of the Brassicaceae family. The Beni Shigure daikon radish is most often sold and marketed today without it's tops though the entire plant is actually edible, both it's roots and leaves.
Beni Shigure daikon radish contains a large amount of polyphenol, giving it about three times more of an anti-oxidation effect than a regular daikon. It also contains a starch degrading enzyme called diastase that is known to convert starch into sugar which can aid in digestion and help prevent heartburn. Leaves of Beni Shigure daikon are highly nutritious and they have vitamin C, vitamin E, potassium, calcium and beta carotene.
The Beni Shigure daikon can be utilized in culinary preparations both raw and cooked. Julianne and add to salads, spring rolls, and sushi. It can be grated and served alongside tempura or added to soups. Thick slices can be braised with beef or pork, or simmered in curries to bring out the vegetable's natural sweetness. It's moisture evaporates from it's leaves making it susceptible to dryness, thus it is important to cut off leaves from the lower part of the stems, wrap in newspaper and store in the refrigerator.
In Japan the Beni Shigure daikon radish is often pickled to showcase its beautiful color.
The Beni Shigure daikon radish originated in Kanagawa prefecture where it was developed by Japanese seed company called Tohoku and professor Kouichiro Shimomura from Toyo University. Today they are grown in Chiba prefecture, Hokkaido prefecture and Aomori prefecture.
Recipes that include Beni Shigure Daikon Radish. One is easiest, three is harder.
|Vegan Miam||Wild Mushroom and Daikon Radish Cake|