Daikon

{{Short description|Subspecies of plant}} {{Other uses}} {{distinguish|Daikin|}} {{More citations needed|date=June 2024}} {{Infobox cultivar | name = Daikon | image = Different_kinds_of_White_Radish.png | image_caption= From left to right: watermelon radish, daikon, bái luóbo, waemu, yeolmu, and ponytail radish | image_alt = | genus = ''Raphanus'' | species = ''Raphanus sativus'' | hybrid = | subspecies = ''R. sativus'' subsp. ''longipinnatus'' | variety = | group= White radish | cultivar = | marketing_names = | breeder = | origin = Central Asia<ref>{{cite journal |last1=Collins |first1=Theophilos |last2=Goodwin |first2=Katie |title=Radish |journal=Hamilton College: Food for Thought |date=1997 |page=1 |url=https://academics.hamilton.edu/foodforthought/Our_Research_files/radishes.pdf}}</ref> }} {{Infobox Chinese | title = | collapse =  | pic = Daikon, Nara Prefecture, Japan.jpg | piccap = Daikon sold in Nara, Japan | picsize =  | pictooltip =  | name1 = Chinese name | t = {{lang|zh|{{linktext|白|蘿蔔}}}} | s = {{lang|zh|{{linktext|白|萝卜}}}} | l = “white radish” | p = bái luóbo | w = pai2 lo2-po5 | j = baak6 lo4 baak6 | kanji = {{lang|ja|{{linktext|大根}}}} | kana = {{lang|ja|だいこん}} | romaji = daikon | hangul = 왜무 | rr = waemu | mr = waemu | lk = Wae radish | t2 = {{linktext|菜頭}} | s2 = {{linktext|菜头}} | l2 = “vegetable head” | p2 = càitóu | poj2 = chhài-thâu }} '''Daikon'''<ref name="OLD_daikon">{{Cite web|url=https://www.oxfordlearnersdictionaries.com/definition/english/daikon|title=daikon|access-date=2021-07-28|website=Oxford Advanced Learner's Dictionary|language=en}}</ref> or '''mooli'''<ref name="OLD_mooli">{{Cite web|url=https://www.oxfordlearnersdictionaries.com/definition/english/mooli|title=mooli|access-date=2021-07-28|website=Oxford Advanced Learner's Dictionary|language=en}}</ref> (''Raphanus sativus'' var. ''longipinnatus'') is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, {{linktext|napiform}} root. Native to continental East Asia,<ref name=lawk>{{cite book|url=https://books.google.com/books?id=Reqk636tqWAC&pg=PA114|pages=114–115|title=Oriental Vegetables: The Complete Guide for the Gardening Cook |first1= Joy |last1=Larkcom|first2= Elizabeth|last2= Douglass |publisher= Oxford University Press US|year= 1994 |isbn= 1-56836-017-7}}</ref> daikon and its cultivars are now harvested and consumed globally. In some locations, daikon is left unharvested to loosen compacted soils and recover nutrients.

==Names== [[File:Leiden University Library - Seikei Zusetsu vol. 21, page 022 - 章魚葍, 秦野葍, 鼠葍 - Raphanus raphanistrum subsp. sativus (L.) Domin - 葛畑葍, 辛葍 - idem, 1804.jpg|thumb|left|Varieties of ''Raphanus raphanistrum'' subsp. ''sativus'' from the ''Seikei Zusetsu'' agricultural encyclopedia, 1804]] In culinary context, ''daikon'' ({{langx|ja|大根|lit=big root}}) or {{nowrap|''daikon radish''}} is most common. Historical ties to South Asia give it the name ''mooli'' ({{Langx|hi|मूली|translit=mūlī}}) in certain cultures.{{refn|The ''Oxford English Dictionary'', for instance, provides an entry for ''mooli'', and only mentions ''daikon'' as its synonym in Japanese contexts.<ref>''Oxford English Dictionary'', 3rd ed. "mooli, ''n.''" Oxford University Press (Oxford), 2002.</ref>}}<ref>{{Cite web|title=Mooli|url=https://dictionary.cambridge.org/us/dictionary/english/mooli|url-status=live|access-date=9 March 2021|website=Cambridge Dictionary|archive-url=https://web.archive.org/web/20150911102759/http://dictionary.cambridge.org/us/dictionary/english/mooli |archive-date=2015-09-11 }}</ref> Other terms include '''white radish''', winter radish, '''Oriental radish''',{{refn|Larkcom and Douglass divide the term "oriental radish" into two categories, which they label "white mooli types" and "coloured types."<ref name=lawk/>}} and '''long white radish''', while still other names can be used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish.<ref name=ofa>Robert Bailey Thomas. ''[https://books.google.com/books?id=ABM9AAAAYAAJ The Old Farmer's Almanac.]'' p. 28.</ref><ref name=pname>{{cite web|url=http://www.plantnames.unimelb.edu.au/new/Raphanus.html#longipinnatus|publisher=Multilingual Multiscript Plant Name Database|title=Raphanus sativus L. (Longipinnatus Group)}}</ref>

The vegetable's Chinese names are still uncommon in English. In most forms of Chinese cuisine, it is usually known as '''''white radish''''' ({{Lang-zh|s=白萝卜|p=bái luóbo}}) or simply '''''radish''''' ({{Lang-zh|s=萝卜|p=luóbo}}).<ref name="ofa" /> Although in Cantonese and Malaysian cuisine, it is encountered as ''lobak'' or ''lo pak'', which are Cantonese pronunciations of the general Chinese term for "radish" ({{Lang-zh|s=萝卜|p=}}). In the cuisines of Hokkien and Teochew-speaking areas such as Singapore, Thailand, and Taiwan, it is also known as ''chai tow'' or ''chai tau'' ({{Lang|zh|菜頭}}). In English-speaking countries, it is also sometimes marketed as ''icicle radish''.{{citation needed|date=May 2018}}

In Singapore, the calque ''white carrot'' or misnomer ''carrot'' is sometimes used, owing to the similarity of the vegetables' names in Mandarin and Hokkien (in Mandarin Chinese, carrot is called "胡萝卜", which is literally "occidental radish"). This variant inspired the title for a popular guidebook on Singaporean street food, ''There's No Carrot in Carrot Cake'', which refers to ''chai tow kway'', a kind of cake made with daikon.<ref name="WanHiew2010">{{cite book|author1=Ruth Wan|author2=Roger Hiew|title=There's No Carrot in Carrot Cake: 101 Hawker Dishes Singaporeans Love|url=https://books.google.com/books?id=tJ3ySAAACAAJ|access-date=5 April 2013|year=2010|publisher=Epigram Books|isbn=978-981-08-2865-3}}</ref> Similarly but interestingly, in Hong Kong, the misnomer ''turnip'' is also used. This name lends its name to the dish "turnip cake", which is actually chai tow kway with a different name.<ref>{{cite book |last1=Cummings |first1=Patrick J. |title=A Dictionary of Hong Kong English: Words from the Fragrant Harbor |last2=Wolf |first2=Hans-Georg |publisher=Hong Kong University Press |year=2011 |edition=1st |page=178}}</ref> However, these are misnomers used in local English varieties. In Chinese language, it's the opposite: carrots are called "red radish" (红萝卜) or "occidental radish" (胡萝卜), while turnips are called "oblate radish" (扁萝卜) in Jiangxi dialect, and "round radish" (圓菜頭) in Taiwan.

In North America, it is primarily grown not for food but as a fallow crop, with the roots left unharvested to prevent soil compaction; the leaves (if harvested) are used as animal fodder.<ref name=usda/> The official general name used by the United States Department of Agriculture is '''oilseed radish''', but this is only used in non-culinary contexts. Other English terms employed when daikon is used as animal feed or as a soil ripper are "forage radish", "fodder radish", and "tillage radish".<ref name=usda>Natural Resources Conservation Service. Plants Database. "[https://plants.usda.gov/factsheet/pdf/fs_rasa2.pdf Plant Fact Sheet: Oilseed Radish, ''Raphanus sativus'' L.]". United States Dep't of Agriculture, 2012. Accessed 22 June 2014.</ref><ref name=usda2>Natural Resources Conservation Service. Plants Database. "[https://plants.usda.gov/plantguide/pdf/pg_rasa2.pdf Plant Guide: Oilseed Radish, ''Raphanus sativus'' L.]". United States Dep't of Agriculture, 2012. Accessed 22 June 2014.</ref>

==Varieties== Several nonwhite varieties occur. The Cantonese ''lobak'', ''lo pak'', etc., sometimes refer to the usual Chinese form but is also applied to a form of daikon with a light green coloration of the top area of the root around the leaves. The Korean radish, also called ''mu'', has a similar pale green shade halfway down from the top and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves. Both are often spicier than the long white radishes.{{Citation needed|date=March 2021}}

The heirloom watermelon radish is another Chinese variety of daikon with a dull green exterior but a bright rose or fuchsia-colored center. Its Chinese name {{nowrap|(t {{lang|zh|{{linktext|心裡美蘿蔔}}}},}} {{nowrap|s {{lang|zh|{{linktext|心里美萝卜}}}},}} ''xīnlǐměi luóbó'') is sometimes irregularly romanized as the ''shinrimei'' radish and sometimes translated as the "beauty heart," "beautiful heart inside," or "roseheart" radish.{{Citation needed|date=March 2021}}

<gallery mode="packed"> File:Chinese Radish.jpg|A radish growing in China File:Sakurajima daikon.jpg|Sakurajima radishes File:Chinese_radish_p1150393.jpg|Sliced watermelon radish File:Vladimir Zuev (professor of TSAU) hold on daikon growing in Uzbekistan.JPG|Professor Vladimir Zuev displays a new daikon variety ''Kuz hadyasi'' in Uzbekistan </gallery>

==Cultivation== thumb|White radish seeds|alt= The Chinese and Indian varieties tolerate higher temperatures than the Japanese ones. These varieties also grow well at lower elevations in East Africa. If moisture is abundant, it can grow quickly; otherwise, the flesh becomes overly tough and pungent.<ref>{{cite book|last=Grubben|first=G.J.H.|title=Vegetables|publisher=PROTA|url=https://archive.org/details/bub_gb_6jrlyOPfr24C|page=[https://archive.org/details/bub_gb_6jrlyOPfr24C/page/n444 444]|quote=mooli africa growing.|isbn=978-90-5782-147-9|year=2004}}</ref> The variety ''Long White Icicle'' is available as seed in Britain and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.{{Citation needed|date=December 2009}}

The roots can be stored for weeks without the leaves if lifted and kept in a cool, dry place. If left in the ground, the texture tends to become woody, but the storage life of whole untreated roots is not long.{{Clarify|date=February 2009}}

Certain varieties of daikon can be grown as a winter cover crop and green manure. These varieties are often named "tillage radish" because the plant grows a huge, penetrating root that effectively performs deep cultivation. The roots bring nutrients lower in the soil profile up into the higher reaches and are good nutrient scavengers, so they are good partners with legumes instead of grasses; if harsh winters occur, the root will decompose while in the soil, releasing early nitrogen stores in the spring.<ref>{{Cite web |title=Tillage radish cover crop - tips to maximize its benefits |url=https://www.farmprogress.com/management/tillage-radish-cover-crop-tips-to-maximize-its-benefits |access-date=2025-01-01 |website=www.farmprogress.com |language=en}}</ref>

==Culinary uses== === Bangladesh === In Bangladesh, fresh daikon is often finely grated and mixed with fresh chili, coriander, flaked steamed fish, lime juice, and salt. This light, refreshing preparation served alongside meals is known as ''mulo bhorta''.

=== China === [[File:Li Wah Dim Sum - Turnip Cake (5339806715).jpg|thumb|Chinese turnip cakes are made with radish, despite its name]] In Chinese cuisine, turnip cake and ''chai tow kway'' are made with daikon. The variety called ''mooli'' has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes, ''mooli'' is used as a medium for elaborately carved garnishes.<ref>{{cite book|last=Doeser|first=Linda|title=The Ultimate Chinese Cookbook|year=2010|publisher=Hermes House|isbn=978-1843093428|page=9}}</ref> More commonly, daikon is referred as ''bailuobo'' (白蘿蔔) in Mandarin or ''lobak'' in Cantonese. ''Bailuobo'' is used in various dishes for its unique and mild flavour after being boiled and cooked. For soups, ''bailuobo'' can be seen in daikon and pork rib soup (白蘿蔔排骨湯), daikon and tomato soup (白蘿蔔番茄湯), daikon and tofu soup (白蘿蔔豆腐湯), etc.<ref>{{Cite web|date=2020-01-22|title=5 Easy Mooli Recipes & Daikon Health Benefits|url=https://www.honestfoodtalks.com/mooli-recipe-daikon-radish-benefits/|access-date=2020-11-01|website=Honest Food Talks|language=en-GB}}</ref> Delicacies such as "shredded daikon" (白蘿蔔絲) and "cut daikon" (白蘿蔔塊) are popular domestic dishes too. Similar to Japanese cuisine, there are many types of pickles (in Mandarin Chinese: 咸菜 ''xiáncài'' / 榨菜 ''zhàcài'') made with daikon, for example, "sour-sweet cut daikon" (酸甜白蘿蔔塊), "spicy daikon" (麻辣白蘿蔔), ''daikon zhacai'' (白蘿蔔榨菜), etc.

=== India === In North India, daikon is a popular ingredient used to make ''sabzi'', stuffed ''paranthas'', ''pakodas'', salads, pickles, and as garnish. The plant's leaves are used to make ''dal'' and ''kadhi'', among other dishes. In South India, daikon is the principal ingredient in a variety of ''sambar'', in which roundels of the radish are boiled with onions, tamarind pulp, lentils, and a special spice powder.<ref>{{cite web|url=http://www.sanjeevkapoor.com/mullangi-sambhar-foodfood.aspx|title=errorpage|website=www.sanjeevkapoor.com|access-date=2011-08-07|archive-date=2011-08-08|archive-url=https://web.archive.org/web/20110808083309/http://www.sanjeevkapoor.com/mullangi-sambhar-foodfood.aspx|url-status=dead}}</ref> When cooked, it can release a very strong odor. This soup, called ''mullangi sambar'' ({{Langx|ta|முள்ளங்கி சாம்பார்}}, {{Langx|kn|ಮುಲ್ಲಂಗಿ ಸಾಂಬಾರ್}}; literally, "radish sambar") is very popular and is often mixed with rice.

=== Japan === {{multiple image|perrow=1 | align = right | image1 = Daikon (3908426491).jpg | total_width=240 | caption1 = | image2 = Takuan by -puamelia-.jpg | caption2 = Takuan, pickled daikon radish | footer = }}

In Japan, many types of pickles are made with daikon roots, including ''takuan''<ref name="Itoh2015" /> and ''bettarazuke''. Daikon roots can be served raw, in salads, or as {{anchor|tsuma}}''sashimi'''s {{nihongo3|accompaniment|つま|''tsuma''}},<ref>{{Cite web|url=https://www.japantimes.co.jp/news/2015/11/28/reference/sashimi-garnishes/|title=Why do we need a little bit on the side?|date=2015-11-28|access-date=2020-08-01|website=The Japan Times|last=Gordenker|first=Alice|language=en}}</ref> which is prepared by meticulous {{nihongo3|''katsura'' peeling (etymology disputed)|桂剥き|''katsura-muki''}}.<ref>Example photograph of the technique: {{Cite web|url=https://ikisho.com/blog/the-art-of-katsura-muki-with-the-versatile-japanese-daikon-radish|title=The Art of Katsura-muki with the versatile Japanese Daikon Radish|date=2018-09-03|access-date=2020-08-01|website=ikisho blog}}</ref> {{anchor|Daikon-oroshi}}{{nihongo3|grated daikon|大根おろし|''Daikon-oroshi''|}} is frequently used as a garnish,<ref name="Itoh2015">{{Cite web|url=https://www.japantimes.co.jp/life/2015/12/18/food/daikon-great-radish-japan/|title=Daikon: The great radish of Japan|date=2015-12-18|access-date=2021-02-01|website=The Japan Times|last=Itoh|first=Makiko|language=en}}</ref> often mixed into various dippings such as ''ponzu'', a soy sauce and citrus juice condiment. {{anchor|momiji-oroshi}}The pink spicy {{nihongo3|literally "autumn-leaf-red grated [daikon]"|もみじおろし|''momiji-oroshi''}} is daikon grated with chili pepper.<ref>{{Cite web|url=https://www.tsujicho.com/oishii/recipe/kihon-n039_recipe.html|title=Recipe – momiji-oroshi|access-date=2020-08-01|website=Tsujicho recipes|publisher=The Tsuji Group|language=ja|script-title=ja:レシピ基本技法日本料理もみじおろし|trans-title=Recipes – Basic – Skills – Japanese cuisine – Momiji-oroshi}}</ref> Simmered dishes are also popular such as ''oden''.<ref name="Itoh2015" /> {{anchor|kiriboshi-daikon}}Daikon that has been shredded and dried (a common method of preserving food in Japan) is called {{nihongo3|"cut-dried daikon"|切干大根|''kiriboshi-daikon''}}.<ref name="Itoh2015" />

{{anchor|kaiware-daikon}}Daikon radish sprouts ({{nihongo3|literally "open-clam-like daikon"|貝割れ大根|''kaiware-daikon''}}) are used raw for salad or garnishing ''sashimi''.

Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such as pickling and stir frying are common. The daikon leaf is one of the {{nihongo3|literally "seven spring herbs"|春の七草|''nanakusa''}} eaten at the Festival of Seven Herbs (''jinjitsu''), where it is called ''suzushiro''.<ref name="Itoh2018">{{Cite web|url=https://www.japantimes.co.jp/life/2018/01/20/food/winter-humble-daikon-ultimate-utility-vegetable/|title=In winter, the humble daikon is the ultimate utility vegetable|date=2018-01-20|access-date=2025-09-12|website=The Japan Times|last=Itoh|first=Makiko|language=en|archive-url=https://web.archive.org/web/20180124131235/https://www.japantimes.co.jp/life/2018/01/20/food/winter-humble-daikon-ultimate-utility-vegetable/|archive-date=2018-01-24|url-status=live|url-access=subscription}}</ref>

====Nerima daikon==== Nerima daikon refers to a variety of radish that originated in Nerima Ward, Tokyo, and is a designated specialty product of the area. The local Kanto loam soil is particularly suitable for its cultivation. Due to its shape, the Nerima daikon is famously difficult to pull from the ground. This characteristic is the basis for the ''Nerima Daikon Pulling Contest'', organized by JA Tokyo Aoba, where participants compete in the number and length of daikons harvested.<ref name="dentoyasai_2012_p4455">練馬区区民生活事業本部産業地域振興部 2012年、44-55頁。</ref> Some of the crop grown under contract with the ward is processed into takuan (pickled radish) and sold under the name ''Nerima Honboshi Takuan''.<ref name="dentoyasai_2012_p4455"/> As part of local production and consumption initiatives, elementary schools in Nerima Ward serve ''Nerima Spaghetti'', a school lunch menu featuring a grated Nerima daikon topping.<ref name="dentoyasai_2012_p4455"/>

=== Pakistan === In Pakistani cuisine, the young leaves of the daikon plant are boiled and flash-fried with a mixture of heated oil, garlic, ginger, red chili, and various spices. The radish is eaten as a fresh salad, often seasoned with either salt and pepper or ''chaat masala''. In Punjab province, daikon is used to stuff pan-fried breads known as ''paratha''. Daikon's seed pods called ''moongray'' in local languages, are also eaten as a stir-fried dish across the country.

=== Philippines === In the Philippines, the sour stew ''sinigang'' may include daikon. Daikon is known locally as ''labanos''.

=== South Korea === In South Korea, daikon radish is often eaten as kkakdugi, a variety of kimchi, the traditional Korean fermented dish. Kimchi is most commonly eaten as a side dish with rice, among other dishes. It is most commonly made with daikon radish, carrots, scallions, and other easily fermented vegetables.

=== Taiwan === In Taiwanese cuisine, both the root and the stems/leaves of the daikon are consumed.<ref>{{cite web |last1=Tchea |first1=Michelle |title=From stir-fries and pies to pickles: White radish has you covered |url=https://www.sbs.com.au/food/article/2023/05/25/stir-fries-and-pies-pickles-white-radish-has-you-covered |website=sbs.com.au |publisher=SBS |access-date=1 June 2023}}</ref>

=== Vietnam === In Vietnamese cuisine, sweet and sour pickled daikon and carrots ({{lang|vi|củ cải cà rốt chua}} or ''đồ chua'') are a common condiment in ''bánh mì'' sandwiches.<ref>{{cite web|url=http://www.chanphuocliem.com/Trang_GiaChanh/CachLam_CuCaiCaRotChua_eng.htm|title=Gia Chanh|website=www.chanphuocliem.com}}</ref>

=== Gallery === <gallery mode="packed"> File:Chai tow kway.jpg|''Chai tow kway'', stir-fried cubes of radish cake File:Mizuna&Daikon.jpg|Japanese ''mizuna'' and daikon salad File:Pickled daikon.jpg|''Mohn la jin'', Burmese pickled radish File:Buri Daikon.jpg|''Buri daikon'', Japan File:Daikon oden and Beer by shrkflickr in kyoto.jpg|''Daikon oden'' in Kyoto, Japan </gallery>

===Nutrition=== {{nutritional value | name = Radishes, Oriental, raw | water = 94.6 g | kJ = 76 | protein = 0.6 g | fat = 0.1 g | carbs = 4.1 g | fiber = 1.6 g | sugars = 2.5 | calcium_mg = 27 | iron_mg = 0.4 | magnesium_mg = 16 | phosphorus_mg = 23 | potassium_mg = 227 | sodium_mg = 21 | zinc_mg = 0.15 | manganese_mg = 0.038 | vitC_mg = 22 | thiamin_mg = 0.02 | riboflavin_mg = 0.02 | niacin_mg = 0.2 | pantothenic_mg = 0.138 | vitB6_mg = 0.046 | folate_ug = 28 | source_usda = 1 | note = [https://fdc.nal.usda.gov/food-details/168451/nutrients Link to USDA Database entry] }} Raw daikon is 95% water, 4% carbohydrates, and less than 1% each of protein and fat (table). In a reference amount of {{convert|100|g}}, raw daikon supplies 18 calories and is a rich source (20% or more of the Daily Value, DV) of vitamin C (24% DV), with no other micronutrients in significant content (table).

== Agricultural use == Tillage radish leaves behind a cavity in the soil when the large taproot decays, making it easier for the following year's crops, such as potatoes, to bore deeper into the soil. Potatoes grown in a rotation with tillage radish do not experience growth restrictions associated with having a shallow hardpan soil, as the tillage radish can break the hardpan, making the transfer of water and other important nutrients much easier for the root system.<ref name="deltafarmpress.com">{{Cite web|url=http://deltafarmpress.com/management/tillage-radish-cover-crop-tips-maximize-its-benefits|title=Tillage radish cover crop - tips to maximize its benefits|website=deltafarmpress.com|date=15 September 2015|access-date=2016-12-01}}</ref>

Nutrient retention is another important feature of tillage radish. The large taproot is used to retain macro- and micro-nutrients that would otherwise have the potential to be lost to leaching during the time when the field would otherwise be left empty. The nutrients from the root become readily available for the following year's crop upon the decay of the radish, which can boost yields and reduce fertilizer costs.<ref name="deltafarmpress.com"/>

Daikons are also used as a forage worldwide. As a forage, they also have the side benefit of weed suppression. Although used elsewhere for much longer, daikon as a forage is a recent introduction in Massachusetts field practice.<ref name="Jahanzad-et-al-2016" />

== Other use == Daikon is used in preparing metal surfaces for chemical patination, for example, under the Rokushō process.<ref>{{Cite web |last=Sugimoro |first=Eitoku |date=2004 |title=The Foundation of Japanese Patinas |url=https://www.ganoksin.com/article/foundation-japanese-patinas/ |access-date=2023-02-26 |website=Ganoksin}}</ref>

== See also == * Chonggak radish * Gegeol radish {{Clear}}

==References== {{Reflist|refs=

<ref name="Jahanzad-et-al-2016">{{cite journal | s2cid=88990719 | last1=Jahanzad | first1=E. | last2=Barker | first2=A. V. | last3=Hashemi | first3=M. | last4=Eaton | first4=T. | last5=Sadeghpour | first5=A. | last6=Weis | first6=S. A. | title=Nitrogen Release Dynamics and Decomposition of Buried and Surface Cover Crop Residues | journal=Agronomy Journal | publisher=American Society of Agronomy (Wiley) | volume=108 | issue=4 | year=2016 | issn=0002-1962 | doi=10.2134/agronj2016.01.0001 | pages=1735–1741| bibcode=2016AgrJ..108.1735J }}</ref>

}}

==External links== {{Commons category}} *[http://www.nutritiondata.com/facts-C00001-01c20g3.html Asian Radish at NutritionData.com]

Category:Asian radishes Category:Leaf vegetables Category:Root vegetables Category:Japanese cuisine terms Category:Asian vegetables Category:Japanese vegetables