!DAIKON RADISH THREAD!
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DISCUS!
I don't know why the guy throwing it looks like some kind of human-zombie intermediate though.
I don't know why the guy throwing it looks like some kind of human-zombie intermediate though.
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Daikon are an important part of Japanese cuisine. Raw daikon may be served in salads, as a garnish for dishes such as sashimi, or marinated in vinegar. Grated raw daikon, known as daikon oroshi, is popular as a garnish for dishes such as yakizakana (grilled fish), natto, or in the dipping sauce for tempura or soba. Cooked daikon is often served as an ingredient in miso soup or in stews such as oden. In some areas of Japan it is often stewed with squid or octopus, as it is said that enzymes contained in daikon tenderises them.
Daikon was traditionally pickled in autumn to preserve vegetables for the winter. One of the most popular varieties of pickled daikon, called takuan (沢庵) in Japanese and danmuji (단무지) in Korean, is usually bright yellow in colour and is sometimes used in sushi. It is claimed, but not historically supported, that a Buddhist monk called Takuan SÅhÅ first made this pickle.
Mon la gyin, pickled daikon of Myanmar
Mon la gyin, pickled daikon of Myanmar
Shredded and dried daikon is called kiriboshi daikon (åˆ‡å¹²å¤§æ ¹), literally cut-and-dried daikon.
Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.
Daikon is likewise a very important ingredient in Chinese, Korean, Vietnamese, Tibetan and Indian cuisines. In China, it is used in a variety of dishes such as poon choi and dim sum. One dim sum, called lobag gow (蘿蔔糕), which can be cooked either by frying or steaming, is traditionally served at the Chinese New Year. Daikon is often cooked with meat and shiitake mushrooms in China, as a simple family dish. Daikon is often added to fishball curry, along with pig skin.
In Korea, where it is called mu (무), it is often pickled, and used in a variety of kimchi called kkakdugi (ê¹ë‘기). Pickled daikon (monla gyin) is also popular in Burma on its own or made into a salad. Daikon (monla u) may be simply boiled and dipped in a curried salty fish sauce or made into a sour soup with fish head (nga gaung chinyei).
Daikon is also quite popular in Eastern European cuisines, where is it usually referred to as "white radish" and served fresh in salads with vegetable oils or sour cream as a dressing.
Daikon is known as mooli in Punjabi food preparations, such as mooli parathas.[recipe] Mooli is also one of the most popular ingredients of Punjabi salads. Mooli raita is also a very popular salad containing mooli.
I told you I'd discuss it *^__^*
Daikon was traditionally pickled in autumn to preserve vegetables for the winter. One of the most popular varieties of pickled daikon, called takuan (沢庵) in Japanese and danmuji (단무지) in Korean, is usually bright yellow in colour and is sometimes used in sushi. It is claimed, but not historically supported, that a Buddhist monk called Takuan SÅhÅ first made this pickle.
Mon la gyin, pickled daikon of Myanmar
Mon la gyin, pickled daikon of Myanmar
Shredded and dried daikon is called kiriboshi daikon (åˆ‡å¹²å¤§æ ¹), literally cut-and-dried daikon.
Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.
Daikon is likewise a very important ingredient in Chinese, Korean, Vietnamese, Tibetan and Indian cuisines. In China, it is used in a variety of dishes such as poon choi and dim sum. One dim sum, called lobag gow (蘿蔔糕), which can be cooked either by frying or steaming, is traditionally served at the Chinese New Year. Daikon is often cooked with meat and shiitake mushrooms in China, as a simple family dish. Daikon is often added to fishball curry, along with pig skin.
In Korea, where it is called mu (무), it is often pickled, and used in a variety of kimchi called kkakdugi (ê¹ë‘기). Pickled daikon (monla gyin) is also popular in Burma on its own or made into a salad. Daikon (monla u) may be simply boiled and dipped in a curried salty fish sauce or made into a sour soup with fish head (nga gaung chinyei).
Daikon is also quite popular in Eastern European cuisines, where is it usually referred to as "white radish" and served fresh in salads with vegetable oils or sour cream as a dressing.
Daikon is known as mooli in Punjabi food preparations, such as mooli parathas.[recipe] Mooli is also one of the most popular ingredients of Punjabi salads. Mooli raita is also a very popular salad containing mooli.
I told you I'd discuss it *^__^*
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Heres an anime about you guess it DAIKONS
Warning it is EXTREMELY PERVERTED!!! oh and BLOW THEM BITCHES TO HELL
Web Page Name
Warning it is EXTREMELY PERVERTED!!! oh and BLOW THEM BITCHES TO HELL
Web Page Name
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I only watched the first minute of the opening, but it seems worth checking out if daikon are involved.
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Mike
Stand
blind_assassin wrote...
Heres another thing:
Creative use of daikon I must say.
bahahhahaha.
